Heckfield is a semi‑hard cheese made from pasteurised Guernsey cow’s milk. It’s produced by Village Maid, a family‑run cheesemaker in Berkshire. The cheese is named after Heckfield Park Farm, a small farm less than two miles from the dairy that supplies the milk
Heckfield
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Frequently asked questions about Heckfield
What is Heckfield cheese?
How is it made?
Village Maid crafts Heckfield from high‑quality Guernsey milk using vegetarian rennet. The cheeses are pressed and matured for around a year, developing their rich, buttery texture and deep flavour. The maturation typically lasts between eight and twelve months
Where does the name come from?
The cheese is named after Heckfield Park Farm, where the cows graze. The farm lies just a short distance from Village Maid’s dairy, so the milk travels a matter of minutes before it is crafted into cheese
What does it taste like?
Heckfield has a robust, savoury flavour reminiscent of a mature cheddar. It carries rich umami notes and a gentle tang, balanced by a clean, buttery finish The texture is often compared to “hard butter”: it cuts cleanly and can crumble under pressure, yet it melts smoothly in the mouth.
Why is Heckfield so golden?
Guernsey milk contains high levels of natural carotene, which gives Heckfield its distinctive deep yellow colour. There are no added colourants – the golden hue is entirely natural.
How should I serve it?
Unlike most cheeses, Heckfield is best eaten straight from the fridge. Serving it cold preserves that firm, buttery texture. Pair slices with pickled onions, ploughman’s chutney and crusty bread for a classic British lunch.
Can I cook with it?
Yes. Heckfield melts well and adds rich flavour to hot dishes. Try grating it over a burger, using it in a Welsh rarebit or swapping it in wherever you might normally use mature cheddar.
Is it suitable for vegetarians?
It is. Heckfield is made with vegetarian rennet and pasteurised milk