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