It's mature with bags of flavour, fruity and tangy and the taste keeps going and going. A beautiful patina on the mottled rind and the odd blue vein lightning bolt proof of it's traditional methods of aging.
The photo shows Todd & Maugan Trethowan (the brothers who make the cheese) with the cheddars in their new cheddar store, holding pitchforks. The name Pitchfork was decided upon because they still use pitchforks in the old-fashioned way, to toss the curds and mix in the salt.
