Tölzer Kasladen Cheddar

English hard cheese made from cow's milk
Region South West England
Maturation period: 10 months
The Farmhouse Cheddar has a semi-hard texture,
sorrel aromas that turn into buttery ones, with a slightly bacon-like note.

The cheese gets its name from the town of Cheddar, which lies at the foot of the Mendip Hills in the county of Somerset.

It has been produced there for centuries. The church records of Cheddar mention that this cheese was delivered to King Henry II in 1170.

Cheddar is the most famous variety produced and consumed in England. It was not until the mid-19th century that the production process of Farmhouse Cheddar was defined and written down.

Over time, the recipe was changed more and more by industrialization. This also includes rindless ripening and colouring with annatto or colour. Thanks to colonization, it enjoys worldwide distribution.

Maturation period 6 - 18 months

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Tölzer Kasladen: 

Since 1972, Tölzer Kasladen has been importing exclusively handcrafted cheeses of the highest quality in order to let them mature in their own ripening rooms until they are perfect.

All of them are high-quality, handcrafted cheeses, without chemical additives or genetic modifications, which come from carefully selected farm and village dairies, alpine pastures and monasteries, with which Tölzer Kasladen has been working, in some cases, since its foundation.

Agriculture managed according to strict rules, in which animals, feed and animal husbandry are precisely controlled, forms the basis for impeccable milk and ultimately an exquisite cheese.
Tölzer Kasladen now offers 200 types of cheese from 10 European countries. 

Refined by:

Tölzer Kasladen GmbH
Letten 1
83670 Bad Heilbrunn