Launched in 2017, Pitchfork joins a select band of authentic, Artisan Somerset Cheddars that have been accepted into the Slow Food Presidium, which aims to protect traditional foods that are at risk of extinction. Only three other cheddar makers in the world have been awarded this designation, making Pitchfork - a raw milk clothbound cheddar noted for its succulent tang - a very exciting addition to our cheese wall.
The creation of brothers Todd and Maugan Trethowan at their dairy in North Somerset, Pitchfork is artisan cheesemaking at its apex. With more than twenty-five years of experience in the industry, all of their organic, unpasteurized cheeses are made by hand using traditional methods and tools. Their herd at Puxton Farm is a mix of organically reared pedigree Holstein and Jersey cows, contributing a rich, moist texture to Pitchfork that sets it apart from other Somerset cheddars.
Matured for at least twelve months, Pitchfork is bright and lactic, with a long-lasting, tangy finish. The flavours are finely balanced, with fruity, tropical notes in delicate interplay with more savoury tones. Named after the way in which cheddar was historically made, when old farming tools were used to toss the curd while mixing in the salt, Pitchfork is a true taste of cheesemaking history and passion.