The Trethowan brothers, Todd and Maugan, started their cheesemaking careers over twenty-five years ago on their family’s farm in Wales. The quest for the perfect milk drove them to Somerset, England in 2014. There, they built a creamery at Puxton Court Farm, just five miles away from the town of Cheddar, where they use milk from one herd of Holstein-Friesian and Jersey cows. This milk has the ideal richness and flavor for Gorwydd Caerphilly, their flagship cheese, and the other cheese they make, inspired by their proximity to Cheddar. It’s a cheddar of course!

They named it Pitchfork Cheddar after the pitchfork-like tools the brothers use mix salt into the curds before packing them into molds. They then press the wheel to expel more whey before placing the young cheese in aging cellars for up to twelve months. Throughout the year, the cheesemakers clean, brush, and turn the wheels until they reach the target texture and flavor. Todd and Maugan’s Pitchfork is a “proper, old-fashioned Cheddar” with a dense, creamy texture and an earthy, acidic, juicy bite. It is a mouthwatering cheese, perfect for a snack with apple slices and a cup of tea, or sweet mustard, tart pickles, and a glass of malty pale ale.