Quickes Traditional

Quickes have been making cheese at their dairy in Newton St Cyres in Devon since 1973 using the milk from their own cows.

Flavour is what defines Quickes cheese.

Milk is the most important ingredient and has to be constantly managed to ensure consistent quality for making the end product. Every cheese is handmade and the cheesemakers use original recipes dating back generations.

The cheese making process is labour intensive and reliant on human senses – every vat is tasted to ensure consistent flavour. The cheese, made using heritage cultures, is wrapped in muslin cloth and allowed to breathe in the cheese stores, where it naturally matures. A distinguished Cheddar develops – due to its distinctive buttery richness and depth of long lasting flavour.

Making award-winning, hand-made cheese remains the core of the business today. From mild through to vintage, there is a Quickes Traditional Cheddar to suit every palate, including one with herbs and another with elderflower, as well as traditional Red Leicester, Double Gloucester and Hard Goats Cheddar.