Quickes Cheddar

Made by Mary Quicke at Home Farm in Newton St Cyres, Devon where the Quicke family have been farming for over 450 years, Quickes Cheddar uses cows' milk from their herd of 330 Quickes Cows (Unique mix for breeds of cows) gives the cheese its characteristic rich flavour.

It is handmade using traditional methods before being bound in cloth and matured for 12-15 months. A rich and buttery cheddar that offers outstanding depth of flavour, which develops as it reaches the back of the palate. Brothy to grassy to caramel notes.

  • Matured on site at Rennet & Rind by Perry

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  • Insulated boxes and ice packs to ensure chilled delivery 

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  • MILK


The Quicke's Cow

A variety of traditional dairy stock; each breed has been specifically chosen to create the ultimate hybrid – the Quicke's cow.

10% Montbeliarde, 33% Scandinavian Red, 2% Brown Swiss, 33% Kiwi Holstein, 9% Freisian,10% Kiwi Freisian and 3% Jersey



The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’


" Funny story. You know a cheese is good when you're sent a little taster batch and you immediately have to express how phenomenal the cheddar to the chaps who made it, at Quickes. That expression of enjoyment was in the form of a voice note from me, swearing a fair bit about how unexpectedly superb the cheese was. It's fair to say, the voice note has done the rounds to Cheesemaker and seller alike as a tool to profess how great it is. DM us for recording."

Perry James Wakeman - Cheese Guy & Maturer

Home Farm, Newton St Cyres, BRITISH ISLES

Devon is a county in southwest England. It encompasses sandy beaches, fossil cliffs, medieval towns and moorland national parks. The English Riviera is a series of picturesque, south-coast harbour towns including Torquay, Paignton and Brixham. The South West Coast Path follows the coastline, taking in the towering cliffs of the northern Exmoor Coast and rock formations on the fossil-rich southern Jurassic Coast.

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Mary Quicke

Mary is the 14th generation of the Quicke family on Home Farm and has been running the cheese business since 1987.

Mary's passion for her dairy herd and artisan cheesemaking methods make her a leading authority on traditional cheese production. In 2005, Mary received an MBE for her contribution to farming and cheesemaking.

"When you love what you do it never feels like work, and cheesemaking at Home Farm is what makes me tick. I am inextricably linked to the land and our herd; and creating beautiful cheeses is my passion."

A truly extraordinary character, Mary’s talents stretch beyond traditional cheese and buttermaking. She is regular surfer, has a degree in English Literature, and each month, she shares her experiences of farm life in her award-winning column for Devon Life magazine.

Mary applies her cheese expertise by judging at a number of prestigious cheese competitions including the World Cheese Awards, Bath & West Show, British Cheese Awards and the American Cheese Society Awards.

Cows' Milk, Salt, Animal Rennet, Starter culture. 

of which saturates23.5g
of which sugars0.1g

Allergens, Ingredients and Nutritional Information Disclaimer
These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk




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