Fred and Jean Gould and their family farm a herd of 260 Friesian cows on the edge of the Mendips in Somerset. They have been making cheese and butter from this milk for close to half a century now – the cheese has become an increasingly large part of the business. Almost all of their milk goes straight into making their traditional farmhouse Cheddar cheese, which is hand made on their farm and typically matured for at least 18 months, resulting in a fantastic distinctive flavour.
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