Made by Tom Calver and team on Westcombe Farm, Evercreech, Somerset
Cheesemaking began at Westcombe in 1879 under the now fabled Edith Cannon. After the War however, traditional methods- had been replaced with block cheddar making. By the 1990’s the Farm returned to its roots of traditional cheddar making under the leadership of Richard Calver, Tom’s father.

Innovations in the fields dairy and with a new underground maturation room have followed. Westcombe is only one of four companies to be recognised as producers of Artisan Somerset Cheddar by the slow food movement.

Westcombe is mellow. Complex sweet and nutty flavours intertwine with an acidic bite.Tom Calver calls it a ‘five mile cheese’, as in you can still taste it five miles down the road.

Milk-Cows
Unpasteurised
Rennet- Animal