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Quicke's Mature Cheddar

$35.00/Lb

Mary Quicke makes her award-winning cheddar cheese on her farm in Devon England. It’s been around since 1540. “Twice as old as America,” she likes to say. That land provides rich, nutritious grazing for her Friesian-Ayrshire cows, which produce a luscious milk that then, in turn, becomes this renowned cheddar. It’s aged for 12-15 months, developing flavors of horseradish, roast meats, and chives.

Unless noted otherwise, Murray's cheeses sold by the lb. ship in multiple 0.5 lb increments. To request a whole wheel, or an intact portion of at least 2 lb, please contact the Murray’s team at orders@murrrayscheese.com at least 72 hours prior to the date of shipment.

Photos from Our Community

Just the Facts

Country
England
Region
Devon
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
12-15 months
Pour a glass of...

  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne


    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.


    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Malbec

    This rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.

    Pair with: Equally toothsome cheeses like Boerenkaas Gouda.


  • Pale Ales & IPAs

    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.


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