The Keen family have been making their world famous and award winning clothbound cheddar in Moorhayes, Somerset, England since 1899. Five generations since the start, unpasteurized milk from their own farm is still the foundation of the famous Keen’s. The milk is never stored, and the cheese making process begins within twelve hours of the actual milking. In the true artisanal fashion, all decisions in the stages of production are made by the cheesemakers and are not computer controlled. And surprising as it may seem, even with the worldwide acclaim and demand, only 130 cheese rounds are made per given week.
Keen’s cheddar is creamy yet crumbly; smooth yet firm; and long, earthy and nutty in flavor ending with a signature sharp bite. Melted on toast, alongside crisp apple slices or in your gratin of choice… it is a classic! And when making a debut on the cheeseboard, the rustic cloth is beautiful to behold on this crowd-pleaser. Pairs nicely with a Merlot, Cabernet Sauvignon, or a roasty beer.