All of our hard cheeses are hand made on the Farm, using our whole milk. The cheeses are made in small batches of 10 to 15 and matured for one to three months. They are made as a 1 kilogram round cheese sold as a whole cheese or in portions.
Blackwater is a smooth, Gouda style hard cheese. It is medium matured to take on a buttery, creamy taste.
Roding is a smooth hard cheese that is based upon a Red Leicester recipe. It is medium matured and has a full flavour and soft texture.
Chalvedon is a European style hard cheese, which is cooked and pressed based on a Spanish manchego recipe but with whole pasteurised cows milk instead of sheeps milk. When young it has a soft, elastic texture similar to edam which hardens over time. The whole milk gives it a cream mouth feel and is complimented its a peppery finish.
The cheese is named after Little Chalvedon Hall, a nearby farm where all our young heifers live until they join the main herd. The Chalvedon name dates back to the earliest maps and records.