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Mrs. Quicke's Vintage Cheddar

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$32.99/Lb


Mary Quicke oversees cheesemaking on her farm in Devon, England. Under her tutelage, this earthy, pleasantly sharp cheddar is made from the raw milk of Friesian-Ayrshire cows. These heritage cows graze over 10 months a year on lush pastures and produce raw milk with equally lush flavor. Smoother and milder than many of its fellow Brits, Mrs. Quicke's is a model of cheddared, ladylike delicacy. Murray's selects wheels with only the moistest, creamiest pastes and for the lemony, vegetal notes that sparkle, especially with crisp apples and a spot of chutney. Forgo the spot of tea and take your cheddar melted in the middle of a rustic grilled cheese.


Just the Facts

Country
United Kingdom
Region
Devon
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
10-14 months

Pour a glass of...
  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.

    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.



    Basque/Normandy : barnyardy and funky, but still with a little sweetness.

    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • 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.