Along with Westcombe, Pitchfork Montgomery’s, Keen's is one the the last traditional artisan Somerset Cheddars. This is because the criteria is so much stricter than with West Country Farmhouse Cheddars. Production uses raw untreated milk from their own grass-fed herd, with pint starters rather than powder, traditional animal rennet and a clothbound maturation of at least 12 months.
The result is a strong, tangy cheddar with a mellow depth of flavour, with occasional blueing throughout. A standout traditional cheddar that is keeping its place firmly in the classic cheese world.