The 'vindaloo' cheddar that costs £20 a kilo

A new “vindaloo” cheddar has become a must-have item on some of the grandest cheese-boards in the country.

So far the “extreme” British cheddar — which is made from unpasteurised cheese and matured for two years — has been something of a secret among connoisseurs, and supplies have been limited. Cheesemakers, however, hope to broaden its appeal, even though it comes with a hefty price tag of about £20 a kilo.



Megan Longman, cheese buyer at Fortnum & Mason, said: “It’s extraordinarily strong and will knock your socks off. It is so rare that we don’t stock any 24-month-old cheese, though we have 18-month cheese. That, too, is becoming rare because people are demanding the 24-month vintage and cheesemakers are maturing their younger cheeses.”

Extreme cheddar has a dry, hard texture, almost like parmesan. Arthur Cunynghame, who has been in the cheese industry for 18 years and is author of The Cheesemonger’s Tales, said: “It definitely tastes better and has a very balanced flavour. But it can be very risky for cheesemakers, and if left too long it can go bad. If it has a bite that attacks the throat, that is wrong.”

Update: Here is the website of the farm that produces this cheese.