Skip to Content

History & Provenance

The UK is the birthplace of cheddar cheese and its people have been making it since the 12th century (so you could say the Brits know a thing or two about cheddar making). And when it comes to cheddar, the UK’s favourite by a “country mile” is Cathedral City® Cheddar Cheese. Whether it’s our award-winning recipes, the smooth and creamy taste or the rich milk that goes into making it, we are committed to delivering high quality, great-tasting cheddar every time.

Since its beginnings over 50 years ago, Cathedral City® Cheddar Cheese has been made to a unique, closely-guarded recipe, using only the finest ingredients; the most important of which is high quality, fresh milk.

Sourced from dedicated farms in the counties of Cornwall, Devon and Somerset in the South West of England - considered by many to be “God’s country” for dairy produce - the milk used to make Cathedral City® Cheddar Cheese is 100% British. Its creamy richness and consistent high-quality help give the cheese its distinctive rich flavour.

The South West peninsular of England enjoys both sun and rain in good supply, resulting in a temperate climate that enables some of the UK’s lushest pastures and richest milk fields to flourish; providing the ideal environment for cows to graze.

The Unique Taste

Once the milk is collected, it comes to our multi-award-winning creamery in the little village of Davidstow, situated on the beautifully rugged north Cornish coast where it is combined with other simple, cheese-making ingredients, by our skilled master cheesemakers.

Developing a wonderful flavour

Developing a wonderful flavour

Dedication to Cheese-Making

Arguably one of the most important parts of the cheese-making process is maturation. The way Cathedral City® Cheddar Cheese is matured helps to give our cheddar its unique rich and creamy flavour. Unlike some other cheddars which may be ‘aged’ for longer but at very low temperatures, Cathedral City® Cheddar Cheese is matured at a constant 50°F for the entire maturation period, in keeping with traditional cheddar-making techniques, allowing the beautifully rich flavours to develop.