Somerset is the birthplace of Cheddar cheese and the cider capital of England. Cheese has been made in the caves of Cheddar Gorge since the 12th century, and before WWII approximately four hundred dairy farms were producing Cheddar in the county. Today, three artisan producers form the Slow Food Presidium protecting this heritage: Montgomery in North Cadbury, Westcombe Dairy in Evercreech, and Trethowan Brothers Pitchfork.
Montgomery Cheddar is widely considered the finest traditional Cheddar in the world, made with unpasteurised milk from their own herd. Westcombe produces Cheddar, aged Caerphilly, and charcuterie. Godminster in Bruton makes award-winning organic Cheddar. Brue Valley Farm near Glastonbury has been farming since 1538 and produces award-winning artisan butter.
Cider has been produced in Somerset since the 11th century. Thatchers in Sandford is one of the largest family cider makers. Harry Cider on the family farm makes 100% juice artisan cider. Somerset Cider Brandy Co produces the majestic 25-year cider brandy.
Bath Ales, Butcombe, and Cheddar Ales all brew in the county. Wild Beer Co in Evercreech pushes creative boundaries.
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