Cheese And Wine Shop Greens Traditional Cheddar
Cheese And Wine Shop Greens Traditional Cheddar

Cheese And Wine Shop Greens Traditional Cheddar

A very versatile cheese, it has a wonderfully full flavour that makes it perfect for the cheeseboard. Enjoy with one of our Ciders or full bodied Red wines.

Product Code: 0200519

This item can be either Collected or Delivered

UK Produced
UK Produced
Requires Priority delivery
Requires Priority delivery; Click for more information
Cows' Milk
Cows Milk Cheese
Suitable for Vegetarians
Pasteurised Cheese
Pasteurised Cheese

Out of Stock

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More about Cheese And Wine Shop Traditional Cheddar ... although cheddar for many people is the second name for cheese, this is the real farmhouse version. Green's cheddar is made with full-fat (48%) pasteurised cow's milk using vegetarian rennet.

Product Origin; Glastonbery, Somerset

Packaging; Cut from Truckle; Wax Paper

Care Details; Keep chilled

Dimensions; Varies According to weight

Best Before; 7 days

Wine Match; Cider, Full bodied Wines, Vintage Character Ports

Each cheese is approximately 25kg in weight, and comes in a drum-shaped truckle, measuring roughly 35cm in diameter and 25cm high. It is matured in bandages of buttered cheese cloth, which are removed to reveal a tough rind. In fact the rind used to be used for teething babies. 

The paste has a firm, closed texture. There is a sharp tang to the flavour, and the smell of a freshly cut cheese is simply wonderful. What it all comes down to in the end, though, is flavour. The aroma is fresh, nutty and savoury - reminiscent of baked onion - with a hint of grass and meadow flowers. It has a firm but yielding bite, like chocolate, then it explodes in the mouth with a powerful tang. A great ploughmans Cheddar! 

About the producer; Greens:

Greens have been in the business of cheesemaking for over 80 years and the Green family is renowned for producing top quality farmhouse Cheddar. Greens even count members of the Royal family amongst their fans.  

Greens beautiful farm at the foot of the Glastonbury Tor, here in Somerset is about 600 acres and supports a herd of 750 cows of which a quarter are reared organically. The milk they produce can’t be beaten for cheesemaking.

We've used environmentally sensitive farming methods for 15 years," says Lloyd, "so converting fully to organic earlier this year didn't involve huge changes." Adhering to organic principles on a daily basis, however, demands a great deal of patience and will power, as well as an understanding bank manager. Eschewing antibiotics, organic farmers use homeopathic remedies on their cattle, which, believes Lloyd, can mean longer recovery times but a healthier herd in the long run. Similarly, instead of using herbicides on weeds, the Greens have to dig them out or overwater them until they die. 

They do this not least because what the cattle eat has a huge impact on the flavour of their milk. The Greens' herd grazes on pasture that contains around 20 different varieties of herbiage, from buttercups and daisies to cockfoot and cow parsley. Intensive farming involves fertilising, spraying and re-sowing fields each year with just two or three fast-growing grasses, yielding milk with a very one-dimensional taste. It's no accident that the Green's farmhouse cheddar has such complex scents and flavours.

Indeed, each aspect of the cheese-making process has an influence on the cheese's final character. Even the breed of cow is important. More than a third of the Lloyd's herd are Brown Swiss, which, unlike the familiar Friesian, are bred for cheese-making, yielding milk with a high volume of solids.

Three times a week, 2,500 litres of the creamy stuff are pumped into a vat to be converted into around 50 cheeses, each roughly 50lb. "Every stage is vital," says Lloyd, "but what gives cheddar its unique texture is the 'cheddaring' process. This involves cutting the curd into housebrick-sized blocks and piling them on top of one another until they flatten out under their own weight, forcing out excess whey and raising the acidity. The curd is only ready to mill," he confides, "when it has a texture similar to cooked chicken."

After it has been milled (broken down into little chunks), the curd is piled into moulds lined with Egyptian cotton cloth. These are pressed and the newly formed cheeses are then wrapped in clean cloth, sealed with lard and transferred to the maturing room, where their flavour will develop over many months. "In storage," says Lloyd, "cloth-wrapped cheeses exude moisture, losing up to ten per cent of their weight and attaining a firm, satisfying texture. 

Cheddars aged in plastic keep most of their moisture and never achieve the same bite." Some block cheddars carry the term 'traditional', but only cheese made in open vats, and matured in cloth, is genuinely worthy of the word. In Britain, the term 'farmhouse' has been stretched somewhat, too, and can be used for cheeses made with milk from a whole area rather than from one farm. The milk for the Greens' cheddar, however, comes only from their 170-strong herd.

We want you to be completely satisfied with our goods. However, despite our best efforts, things do go wrong, parcels do go astray, or perhaps its not the right colour. Regardless, we want to make sure we put them right as quickly as possible. So to return goods, we need to give you a Return Merchandise Authorisation (RMA); please dont send anything back without contacting us, and obtaining an RMA.

To Return Goods, and get a RMA

If you want to return goods to us ...

  1. please log in to your account
  2. under Orders, select the Previous Orders tab.
  3. from there, select the relevant order number
  4. click on the RMA link, which is towards the right hand side
  5. Please provide as much information as possible as to why the product/s are unstaisfactory
  6. await our reply (if we havent replied within 48 hours, please call to ensure we have received your request)

Refunds ... The Cheese and Wine Shop of Wellington offers a full refund on all goods that you may be dissatisfied with (this includes Sale items). Customers who send back unwanted goods that are not damaged will receive the value of the item purchased less the delivery costs.
Unsuitable or defective items may be returned for refund or exchange providing they are received within 7 working days of the original delivery date in brand new, unused condition, in the original undamaged packaging (with labels intact, including hygiene strips)

Please ensure that your return is accompanied by a note stating your name, address, email address, contact telephone number, order number, RMA and the reason for the return and what refund/exchange you require. (As agreed in the RMA)
We will consider the overall condition of the product being returned when making a refund. As soon as we receive your goods we will process your request for a replacement item or refund. We will notify you via email as soon as your request has been processed.
You will need to pay the cost of returning goods to us, unless the goods are defective in which case you will receive a full refund including your postage and packaging costs. Proof of return and postage will be required should an item be lost in transit. Neither refunds nor replacements can be made until such proof is provided. We strongly suggest you get a Certificate of Posting from the Post Office when you send an item back.

All refunds are applied to the credit/debit card used to make the original purchase unless otherwise notified. Refunds will be furnished within 30 days of the agreement to refund.
If you have requested a refund, or replacements of a lower value than the returned goods, a refund will be credited back to the card used to pay for the original order. We will let you know as soon as the refund has been processed.

If you have requested replacements of a higher value, you will need to contact us to make the additional payment.
Sending Goods back..

Once you have a return number from us, and you need to return the goods ... please enclose your order number and ensure all items are well packaged to prevent damage. We recommend using a tracked service to ensure they reach us.

Please send them to;

The Cheese and Wine Shop of Wellington
Returns Department
11 South Street, Wellington, Somerset, TA21 8NR
Once the goods are received, we will issue the appropriate replacement or refund as detailed above; please allow upto 21 working days for this process.

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