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Daylesford Cheddar Cheese

Daylesford Cheddar Cheese is a hard, dense, creamy cheese similar to cheddar.

It has a sharp, nutty taste and is the colour of pale butter.

Daylesford Cheddar Cheese is made in England from unpasteurized milk curdled with calf's rennet. The milk comes from Friesian cows on the Daylesford Estate, Daylesford, Morton in the Marsh, Gloucestershire (near Kingham) owned by Lady Bamford, on the Oxford-Gloucester border, in the Cotswolds.

The cheese is made in 22 pound (10 kg) wheels, and aged in cloth from 6 months to 2 years. The aging is done by Neal's Yard Dairy, London.

History Notes

Daylesford Cheddar was invented by Joe Schneider, an ex-pat American from upper New York State.

The cheese won "Best English Cheese" award at the British Cheese Awards in 2002.

Cheddar Cheese

Applewood Smoked Cheddar; Bandon Vale Cheddar Cheese; Canadian Cheddar Cheese; Cheddar Cheese; Daylesford Cheddar Cheese; Dunlop Cheddar Cheese; Fountains Gold Cheese; Government Cheddar Cheese; Irish Porter Cheddar; Lincolnshire Poacher Cheese; Old Cheddar; Old Speckled Hen Cheese; Red Dragon Cheese; Tillamook Cheese; White Cheddar; Yeoman Cheese

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Oulton, Randal. "Daylesford Cheddar Cheese." CooksInfo.com. Published 24 July 2005; revised 02 December 2007. Web. Accessed 03/20/2018. <http://www.cooksinfo.com/daylesford-cheddar-cheese>.

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