Mary Quicke makes her award-winning cheddar cheese on her farm in Devon England. It’s been around since 1540. “Twice as old as America,” she likes to say. That land provides rich, nutritious grazing for her Friesian-Ayrshire cows, which produce a luscious milk that then, in turn, becomes this renowned cheddar. It’s aged for 12-15 months, developing flavors of horseradish, roast meats, and chives.


8 ratings

Ged Brown

6 months ago


a year ago

Got the elderflower version. I didn’t care too much for it at first but it really grew on me. Larger pieces are better for more flavor. Pairs well with wheat crackers and avocado!

Chris Falconer

a year ago

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