Good things take time, this certainly applies to our vintage cheese range. Aged in controlled temperature and humidity environments this ages specific cheese to develop sharp and stronger flavours.
Each batch of cheese produced is different, so we select the ideal vintage batches when they reach normal maturation, we then add longer periods of time on to them, producing pronounced flavours and textures – look for the crunchy calcium lactate in well matured cheeses.
Our Vintage Windsor Blue will be nearing full maturation at 8 months, while our cheddars are aged for 18 months to over 2 years.
These cheeses produce the most complex range of flavours in our spectrum.