In their quest to celebrate traditional cheese making techniques, Ford Farm have revived the ancient art of maturing cheese in caves, a practice that dates back as far as the 16th century.

Firstly they create a delicious, full-bodied farmhouse cheddar at their Dorset Cheese Farm using milk from local herds.
They then wrap the cheese in cloth and take it to the Caves at Wookey Hole, where it's transported deep into the heart of the caves. The cheese is left to mature in this constant atmosphere for up to six months.

The cheese-making experts at Ford Farm taste it regularly and test its texture to ensure it retains its moisture and takes on the full flavour and earthy characteristics of these historic caves. The result of their labour of love is the award-winning Wookey Hole Cave Aged Cheddar.