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	Keen's Cheddar Seasonal variations perhaps worry George Keen less than his concern that his cheese should be as nearly as possible exactly the same as was made by his father and grandfather before him. ‘Otherwise, why do we bother to make it at all, when there are so many commercial Cheddars on the market?’ He emphasizes that every circumstance affects the cheese: not just the soil, freshness of the milk, and method of production, but the characteristics of a particular herd’s milk, the weather, and the position of the dairy and cheesemaking room. Thus it does not seem in the least surprising to him that although his farm is only about 5 miles from the Mongomery’s, his cheese is very different. The first thing to strike you when you unwrap it is its powerful, nutty aroma: the tang is stronger and deeper than Montgomery’s and the flavours spicier and less sweet. It also leaves you with a prolonged peppery after-taste. The texture is smooth and cohesive but melts readily to a cream on the tongue.
	Price per 100g £1.89
	Type Hard Country British Isles Region British Isles Milk Cow's Milk Weight 24kg Raw milk: Yes Code 210555

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British Isles

Cow's milk

George Keen

George Keen
The Keen family has made cheese at Moorhayes Farm, near Wincanton, since 1899 and is one of the very few farms who continue to make unpasteurised Cheddar. Nowadays Stephen and George Keen and their sons Nick and James, are all involved on the farm, rearing their herd of 255 Friesian cows is used to make their flavourful, rich cheese that continues to be a firm favourite.

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