The art of traditional cheesemaking
Quicke’s Traditional
For over 450 years, the Quicke family have been farming at Newton St Cyres in Devon, where they continue to produce award-winning artisan cheeses.
Made using milk from the family’s own pasture-grazed cows, Quicke’s cheeses are carefully crafted by hand using traditional recipes passed down through generations. Wrapped in muslin cloth to allow the cheese to breathe naturally, each truckle develops its own distinctive character during maturation.
Aged between 12 and 24 months, the result is a rich, complex cheddar with exceptional depth of flavour and a balanced, lingering finish.
Quicke’s Clothbound Cheddar
There’s a Quicke’s clothbound cheddar to suit every palate, from the mellow creaminess of Quicke’s Buttery Cheddar to the intense richness of Quickes Mature Clothbound Cheddar and the exquisite, crumbly complexity of the two-year-matured Quickes Vintage Clothbound Cheddar.
Winners of World Cheese Awards ‘Best Vintage Cheddar’ and ‘Best Mature Cheddar’.
Available as whole cheeses or in a variety of case configurations (deli-sized cuts and individual retail portions).
Quicke’s Oak Smoked Cheddar
Handcrafted using milk from grass-fed cows, clothbound and naturally matured, typically for 9-12 months.
Hand-selected from the most balanced mature cheddar, this cheese is smoked using oak chips from trees grown on the Quicke’s estate for a sensuously smoky, buttery flavour.
Available as whole cheeses or in a variety of case configurations (deli-sized cuts and individual retail portions).
Quicke’s Devonshire Red
Handcrafted using milk from Quicke’s grass-fed cows, clothbound and naturally matured, typically for 6 months.
This vibrant, full-flavoured cheese is Quicke’s distinctive take on a classic Red Leicester, with a crumbly texture, fresh, nutty flavours and a lemony creaminess.
Available as whole cheeses or in a variety of case configurations (deli-sized cuts and individual retail portions).
Quicke’s Goat’s Cheddar
Handcrafted using locally-sourced goat’s milk, clothbound and naturally matured, typically for 6 months.
Vibrant, almondy, buttery: a delightfully different goat’s milk cheese.
Available as whole cheeses or in a variety of case configurations (deli-sized cuts and individual retail portions).
