Mrs. Quicke's Cheddar is, in fact, overseen by Mrs. Mary Quicke on her farm in Devon. With a herd of 340 cross-bred cows, the Quickes (including dairy heiress Miss Jane Quicke) have a mix of Friesians, Swedish Red and Montbeliard cows. This blend of heritage breeds is best suited to the 10 month grass-fed grazing cycle and this particular recipe for bandaged cheddar. Made with only raw milk, these wheels have discernible grassy, musty, earthy flavors from their cave aging along with a firm, creamy texture and a pleasant medium-sharpness. The ladies suggest serving with sliced apples or hard cider.