A traditional maturing method has been adopted that has been used in France for hundreds of years, with the Cheddar stored 500 feet underground in the steepest mining maturation caverns.
Cheese is transported from South Caernarfon’s Creamery near Pwlhelli to the Slate Cavern, located in the depths of Snowdonia and left to mature for several months. This process adds unique characteristics to the cheese, such as a firmer body and depth of flavour.
Once matured, the 14-month-old cheese is cut into 1.25kg blocks, hand-dipped in a blue-slate-coloured wax and finished with a handcrafted Dragon stamp.
The cheese has been developed exclusively with Sainsbury’s. A 200g retail pack will then be launched in Sainsbury’s Taste the Difference range in early autumn 2014.
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