Hard - Great Britain
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Cheddar has been made by the Keen family at Moorhayes Farm in Wincanton, Somerset, since great aunt Jane made her first cheese in 1899.
Brothers Stephen and George Keen now run the farm and family business, supported by their sons Nick and James. Nick manages the dairy herd and the pastureland, and James Keen is now the fifth-generation cheesemaker.
Keen’s Cheddar is made using milk from their own herd of 250 Friesians and the family have been producing consistently high-quality Cheddar for over a century. One of the secrets of their success has been in keeping the business small and tight knit. They employ just two people from outside the family.
Starting with their own milk, the Keen family use a traditional ‘pint pot’ starter culture, allowing them to make Cheddar with great complexity and depth. The lengthy process of cutting, draining, ‘cheddaring’ and milling the curds is then carried out by hand, before the cheese is pressed. It is then matured on the Keen’s farm for at least 18 months. Cheeses are regularly turned and sampled to ensure that each cheese develops its full potential. Keen’s Cheddar is recognised for its moist texture, tangy bite and full-bodied flavour, with ‘oniony’ notes
Winner of Best Protected Name Cheese at the Artisan Cheese Awards 2021.
*A whole Keen's Extra Mature Cheddar weighs approximately 24kg. Smaller weights are a cut of a whole cheese.
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We select and mature traditionally-made artisan cheeses from independent producers who prioritise quality over profit.
For over thirty years we have nurtured and supported the cream of British cheesemakers, and we played an integral role in the revival of traditional British cheesemaking in the early 1990s.
We produce our own range of Partners for Cheese, and our cheese and partners are supplied to hundreds of UK retailers and exported to over 50 countries world-wide.
We were founded in 1990 by Ann-Marie Dyas, a renowned judge at both the British and World Cheese Awards and winner of the Guild of Fine Food Lifetime Achievement Award. Ann-Marie was committed to the survival and growth of traditional cheesemaking and to introducing and sharing farmhouse cheeses, as well as the stories behind them, to as wide a public as possible.
Ann-Marie's mission was "To seek out the best, and, when it’s been found, to keep looking". This same tireless pursuit of excellence is the core value across the company.
From the producers we choose to work with to the coffee we serve in our café, we want to give the best possible experience, while continuing to find ways to improve upon it.
If you order with us before noon, Monday to Friday, we are able to arrange for your parcel to arrive on the following day (except to certain postcodes in Scotland).
We have a calendar feature on our checkout page that enables you to select a delivery date of your choosing.
Our mail-order department is not available at the weekends, but our shops are open. Please see our shop page for further information.
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