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Graham Padfield's family have had their Somerset herd for generations. He turns their creamy organic milk into cheese in the same building his grandmother made cheddar in. Like her, it's all handmade using historic recipes. “It’s uplifting to see the spectacle of glossy black and white cows on brilliant green fields,” Graham muses. “When the nights are long and wet, and the grass stops growing, it’s gratifying to provide the herd with silage to eat, straw to lie on, and shelter from the cold.”
Milk* (97.5%), Salt, Rennet, Starter culture * = produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold. Suitable for Vegetarians.
Nutritional Information per 100g/ml
Energy (kJ): 1,920.0
Energy (kcal): 465.0
Protein (g): 24.6
Carbohydrate (g): 3.4, of which sugars (g): 0.1
Fat (g): 40.3, of which saturates (g): 30.7
Salt (g): 0.8
Store at less than 10C. A very versatile cheese. It can be eaten as it is, grated, melted or used in cooking.