Our handmade traditional cheddars are matured from 3 months for our mild cheese through to over 24 months for our special Vintage cheddar. By wrapping each one in muslin, the cheese is allowed to breathe as it matures, forming the old fashioned rind - a hallmark of traditional cheddar.
Quickes Buttery showcases the fruits of our labour at the tender age of 3 to 4 months. It is intensely buttery with a delicate depth of flavour that includes the creaminess of the milk and some wonderful hints of grassy pastures. With a beautiful clean aroma, this cheese is understated and appealing. A tasty companion for a summer's day is a glass of fresh English apple juice. The outstanding quality of this cheese is the long, lingering, mouth-watering butteriness.
Quickes Mature Cheddar
The benchmark Quickes cheese, Quickes Mature is allowed to breathe as it matures for 12 to 15 months, giving the intense cheddar its hallmark rind and outstanding depth of flavour. It has a rich complex flavour which develops as it reaches the back of your palate. Variations in the milk, the starter cultures and the production provide a spectrum of flavours ranging from buttery caramel, sharp, oniony, grassy and brothy notes. With slow maturing comes long lingering flavours. This cheese pairs ideally with a creamy English stout or pale ale. It is brilliant with vine ripened tomatoes and a strong flavoured salad like rocket or chicory.
Quickes Extra Mature Cheddar
The 18 to 21 months that Quickes Extra Mature spends maturing adds further depth and a crunchy texture that lingers on the palate. For the Extra Mature we select the most complex balance of our core flavours of buttery/caramelly, sharp/oniony, grassy and brothy. The cheese loses moisture as it continues to mature and this sends it on a rounder maturing pathway. It is a delight to slowly experience each layer of flavour give way to the next in a mouth-watering crescendo that goes perfectly with an equally rich and complex red wine - a Shiraz or Rioja.
Our award winning Vintage Cheddar has a truly unique intense flavour, which is both complex and balanced. This cheese has been allowed to mature for over two years within which time the distintive full-bodied taste and more brittle texture has developed. We are proud to have received 3 stars at the Great Taste Awards for our Vintage, as well as Best Cheddar at the British Cheese Awards 2014.
A well-flavoured mature cheddar 12-15 months in age is specially
selected to be naturally smoked for 3-4 hours over oak chips from
the farm’s woodland. The truckles are cut into 1.5 Kg pieces prior to
smoking as this ensures the flavour will infuse throughout the cheese.
No artificial flavourings are added.
Cheddar with herbs
A combination of chives, parsley, thyme, oregano and marjoram is added to the cheese at the milling stage rather than at the end of the process. As the cheddar matures in excess of 12 months the flavours can really develop through the heart of the cheese resutling in a product with a good balance between the creamt flavour and the depth of the herbs.
Quickes Elderflower - The newest addition to the Quickes range -matured for 3 to 4 months to develop the same fresh, grassy richness of the Quickes Buttery cheddar. This combines with the subtle aromatic notes of the elderflowers we add at the milling stage of production to create something truly unique.
The cream coloured body of the cheese has a flicker of elderflower running through it. A long lingering and unique flavour that most definitely works. You cannot tell where the elderflower ends and the butteriness of the cheese starts. A surprisingly versatile cheese, it pairs beautifully with gooseberry chutney, a cup of Earl Grey tea or a gourmet beef burger.
Quickes Traditional Mature Cheddar is available in three smaller truckle
sizes, from 15Kg down to the 1.8Kg truckle. Each is matured in the same
way to provide the unique and complex flavour of a traditional rinded
cheddar, and they look great in a deli.
All our truckles have exceptional quality and flavour, with subtle differences
between each size due to the rate at which the moisture levels change over
the maturing period.