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Cheese on the slow

The Spirit of Slow

Time is moving faster than ever before. After a busy day, we can order an Uber which turns up in less than a minute. We can order a Deliveroo meal which is cooked, packed and delivered in under 30 minutes. We can send money in a second to our friend for lunch. We can get a flight from London to Perth direct in just 16.5 hours. We're obsessed with speed; we speed-walk, speed-dial, speed-read and speed-date. We're cramming more and more into less time. This fast-paced life may not even be that productive, and there are many people who believe the Western world's emphasis on speed erodes health, productivity and quality of life.

The Slow Movement

The Slow Movement exists to help us slow down our lives. From slow food, to slow cities, slow travel to slow money, the movement is encouraging us to re-think the way we do things - not just slower, but with more thought and in a more sustainable manner. Whether it's small things like staying with a local to immerse yourself in their culture, or bigger things, like redesigning cities to be more environmentally and socially thoughtful, we can all practise something today that will help us live life a little more 'slowly'.

Slow Food UK

We are proud to be a member of Slow Food UK, the UK body of the global, grassroots movement that links the pleasure of food with a commitment to community and the environment. Founded in 1989 in Italy, they are promoting a better way to eat, celebrating the rich food traditions of the different nations that make up the UK, and protecting our edible biodiversity. 

Extra mature clothbound cheddar - Quicke's

Cheese on the slow

There's no shortcut to making clothbound cheddar like ours. Using age-old techniques passed down from the generations before, we respect and nurture the land and herd to make our award-winning cheese - the perfect expression of our Devonshire milk.

Our award-winning Extra Mature Clothbound Cheddar is wonderfully rich and rounded with a deep, complex balance of flavours, from brothy to buttery, to fresh cut grass. To achieve this deliciously complex flavour, we rely on the slow passing of time and the unique atmosphere in our cheese stores. It’s here where the mould garden begins to grow on the clothbound cheese, creating a rich, horseradish flavour under the rind - one of the distinguishing hallmarks of Quicke’s.

As the future Extra Mature truckles sit in the cool quiet of our 'Cathedral of Cheese' they are inspected and turned every ten days to maintain an even texture as they mature for 18 months. These artisanal techniques might take more time and effort, but we know it’s all worth it when we taste the cheese at the end. This is all very much in the spirit of slow, and a concept we believe in strongly - from our farm to our fork.

Slow Cooking

In a world of fast food, quick lunch breaks and eating on-the-go, nothing feels more wholesome than enjoying food that's taken a while to cook. Not only does slow cooking save time and money, but it's also a brilliant way to use up leftovers in a tasty and creative way. Simply throw everything in a pot, turn the oven on low and let time and heat work their magic.

Slow Beef Stew Recipe


  • 1 tbsp plain flour
  • 900g braising beef, we recommend Pipers Farm
  • Quicke's Extra Mature Clothbound Cheddar
  • Quality beef stock
  • 3 shallots
  • 2 carrots
  • 2 garlic cloves
  • A few sprigs of thyme
  • A glass of red wine
  • Tomato purée
  • Worcestershire sauce


Set the oven to 150°C.

Add a heaped spoon of plain flour, some salt and pepper into a bowl. Add the braising beef and toss it through the flour mix.

Grab your favourite casserole dish or cast-iron pan and place it on medium heat. Add a splash of oil, wait until it's hot and add the braising beef. Stir until brown.

Add everything else to the pan, pop the dish in the oven and cook with the lid on, low and slow for 2-3 hours.

Serve with buttery mash topped with a generous grating of Extra Mature Clothbound Cheddar by a roaring fire with a glass of your favourite red wine.


Further Reading 

The Missing Ingredient: The Curious Role of Time in Food and Flavour
Jenny Linford
Out 7th March 2019


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