Westcombe is a raw milk, clothbound farmhouse cheddar made on the Calver family farm in Somerset. It’s one of the few truly traditional cheddars still made by hand from the milk of a single herd, matured slowly to build that deep, savoury complexity that defines the best of the region.
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Frequently asked questions about Westcombe
What is Westcombe Cheddar?
How is it made?
The milk is collected fresh each morning from Westcombe’s own herd and taken straight into the dairy. The curd is cut, stacked and pressed by hand, before each wheel is wrapped in cloth and left to mature in the Westcombe Vaults — an underground ageing facility built into the hillside. The conditions mimic a natural cave, with steady temperature and humidity encouraging slow, even maturation.
How long is it aged?
Westcombe Cheddar is matured for 12 to 18 months. The extra time allows the flavours to settle and deepen — developing those rich, nutty and umami notes without tipping into bitterness.
What kind of milk and rennet are used?
It’s made using raw (unpasteurised) milk from a mixed herd of Friesian, Jersey and Montbéliarde cows, and set with traditional animal rennet. The blend of breeds gives the cheese a perfect balance of butterfat and protein — the secret behind that smooth, dense texture.
Who makes it?
Westcombe Cheddar is made by Tom Calver and his team at Westcombe Dairy, just outside Evercreech in Somerset. Tom represents the third generation of the Calver family to make cheese on the farm. His grandfather and father, John and Richard, started making cheddar again in the 1980s after a break in production, reviving traditional methods and raw milk cheesemaking when most had moved to industrial styles.
Tom’s approach brings together heritage and innovation. He’s as happy talking starter cultures and pH as he is flipping truckles and tasting curd. Under his leadership, Westcombe has become one of the defining names in British artisan cheddar.
What does it taste like?
The flavour sits right in the sweet spot between savoury and sweet — think toasted hazelnut, beef stock and caramelised butter, with a clean, lingering finish. It’s bold without being sharp, complex but never confusing. Proper balance, the way farmhouse cheddar should be.
Where is it made?
Westcombe Cheddar is made on the Westcombe Dairy farm near Evercreech in Somerset. The dairy, herd, and Vaults are all on the same land, keeping the milk, make and maturation completely connected.
What makes the Westcombe Vaults special?
The Vaults are Westcombe’s underground maturation rooms built into the hillside. The natural airflow and stable humidity create the perfect conditions for slow, even ageing. It’s here the cheese develops its chewy rind, deep savoury notes and signature sweetness — precision meets tradition.
How should I serve it?
Let it come up to room temperature before eating so the full aroma and flavour open up. Slice thick for a proper wedge, pair it with a crisp cider or full-bodied ale, or grate it generously over a baked potato or toast. It’s as versatile as it is delicious.
What’s the history behind Westcombe Dairy?
Cheesemaking at Westcombe dates back to the 1890s, when the farm supplied cheddar to the old Somerset co-operatives. Like many, it fell quiet during the mid-20th century when large creameries took over. The Calvers brought it back to life, returning to raw milk, clothbound ageing, and slow fermentation — all hallmarks of pre-industrial Somerset cheddar.
Today, Westcombe stands as one of the three traditional raw-milk Somerset cheddars (alongside Keen’s and Montgomery’s) that keep the region’s true cheesemaking heritage alive.