Cheese has been made by the Keens at Moorhayes Farm since our Great Aunt Jane pressed her first truckle in 1899. Our mother Dorothy learnt cheesemaking at the Somerset Farm Institute in Cannington. Nowadays, me and my brother Stephen, assisted by our sons Nick and James, continue to make un-pasteurised Cheddar – we’re one of only a few farms left who do.
We have one herd of 250 Friesian cows. We use all their milk to make our flavourful, rich cheese that continues to be a firm favourite of food writers.
One of the secrets of our success has been in keeping the business small. We employ just two employees besides the family and focus on the details in making the cheese. Our cloth bound cheeses mature for over 12 months in the farm store. They are regularly turned, cleaned and sampled to ensure that each cheese evolves the characteristic subtle, nutty flavour.
We only make about 130 large rounds of Cheddar each week, and a few 3lb and 7lb truckles and our finest extra mature Cheddar is used by the West Country brand.
Stephen & George Keen
This cheesemaker has a farmshop.