Our flagship cheese, a traditional artisan clothbound Cheddar made from unpasteurised milk here in the lush hills of East Somerset. Our Cheddars are crafted entirely by hand and age for around 12-18 months in our special hillside cheese cellar.

Mellow but complex in flavour, Westcombe Cheddar has long brothy notes and hints of hazelnut, caramel and citrus on the breakdown. Perfect on a cheeseboard, in a sandwich, melted over a burger, bubbling under the grill… wherever the flavour takes you.

Made alongside our Cheddar using the same raw milk, Duckett’s Aged Caerphilly is aged to develop its unique character. Fresh tasting, with a pleasant lactic tang, the cheese’s initial flavours of summer grass, herbs and raw mushrooms lead to a long savoury/umami finish. Duckett’s Aged Caerphilly is famed for its dual texture: the slightly crumbly interior contrasting with the softer layer just under the rind.

Our Duckett’s Aged Caerphillies are finished in a brine dating back to the 1990s, then aged for around 4-10 weeks in our dedicated caerphilly cellar. The cheese gets its name from Chris Duckett, a local cheesemaker from whom we adopted this recipe. Chris’s family had been making caerphilly cheese in nearby Wedmore since the 1930s. It is an honour to keep their name and cheesemaking tradition alive here at Westcombe.

*For online delivery, our minimum Ricotta delivery is 500g (2 x 250g pots).

Westcombe Somerset Ricotta is traditionally made from the rich whey left over from our Cheddar production. Full flavoured, with a pleasant saltiness and unique texture, it’s an incredibly versatile soft cheese.

Drizzle it with honey and spoon it straight from the pot, spread it on garlic-rubbed sourdough with herbs and olive oil, or use as a base for dips and fillings. It’s amazing in pasta and pastry recipes, or cakes and puddings. You can even use it instead of cream cheese for an EPIC cheesecake. Get creative.

Please note: we only ship Ricotta Tuesdays to Thursdays to ensure it reaches you as fresh as possible.

The smoked version of our classic Westcombe Cheddar. Made with unpasteurised milk and matured in our hillside cheese cellar for around 15 months, the Cheddars are then smoked over beech wood for 48 hours.

The smoking imparts beautiful coffee and caramel notes deep into the cheese, creating amazing new levels of complexity. Great on its own, but epic in the kitchen, adding a campfire richness to anything from burgers to rarebits to gratins.

Made in the Leicester territorial style, our Westcombe Red is handmade with unpasteurised milk and aged for around 3-6 months. Deliciously mellow but rounded flavour and firm yet creamy texture.

LIMITED AVAILABILITY. Our Alpine-style mountain cheese from the rolling hills of Westcombe. At the tender age of 6 months this cheese is mild, fresh and milky, with an earthy nuttiness at the rind.

A soft, spreadable smoked salami flavoured with Pimenton Dulce de la Vera smoked paprika. Originally from Spain’s Balearic islands, sobrasada has a sweet, almost fruity flavour, with a nice heat and a characteristic tang.

Our sobrasada is great slathered on crusty bread like paté and served with pickles and green olives. Alternatively, try it with fried eggs, seared scallops or as a stuffing for portobello mushrooms. In Menorca, the locals like it drizzled with honey as an afternoon snack, so you could try that too!

Made with deep slabs of extensively-reared pork from Somerset farms using low input farming systems based on regenerative principals , our Pancetta is aged for a minimum of three months. Cured with sea salt, rosemary and cinnamon, it is amazing served simply as wafer thin slices, but infinitely usable in the kitchen as well.

Our take on the classic French-style saucisson. Handmade with extensively-reared pork from Somerset farms using low input farming systems based on regenerative principals , it is soft and silky in texture, with a full brothy flavour and peppery/earthy notes. Each saucisson weighs approx 270g.

Italian-style salami with a beautifully soft and silky texture. Made with premium veal from our farms and pearly back fat, extensively-reared pork from Somerset farms using low input farming systems based on regenerative principals Flavoured with Sicilian fennel, our Finocchiona has a full, aromatic flavour with peppery and earthy undertones. Weigh approximately 270g each.

Pure rendered pork fat from outdoor reared heritage breed pigs. The careful two stage cooking process produces lard that is snowy white and a mild flavour making it suitable for both sweet and savoury baking, as well as numerous uses elsewhere in the kitchen. It can be used in place of butter in a great number of instances, and with a slightly higher smoking-point it is more versatile as a frying medium.

A smooth textured pork liver pate, flavoured with a onion, garlic and a good measure of Wilding Cider Malus pomeau liqueur, providing depth and complexity.   Spices from Hill & Vale play a harmonious roll in the background lifting and providing a freshness to the flavour.  The result is a pate the feels decadent yet everyday where the flavour of the liver is soft and balanced   The Picnic Pate is in the same convenient jars as the Potted Pork.  With their stay fresh lids, the pate is perfect for picnics- in the unlikely event that it doesn’t all get devoured in one sitting, you can pop the lid back on and save the rest for later. 

A lightly smoked, boneless air-dried ham, cured with panela sugar for subtle sweetness and caramel depth. Aged for 6-12 months. Malty, smokey, nutty flavour with a long savoury brothy finish.

P O M O N A S A M A L I

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We have some very exciting news that we have developed a new salami inspired by our Somerset surroundings. It is a very lightly-smoked pork and veal salami, studded with Pomona (cider brandy liqueur from Somerset Cider Brandy Co.) -steeped green pepper corns, and flavoured with a touch of marjoram. The result is a profile that is round and savoury, with wood smoke, subtle herb notes and then bursts of grassy pepper-y-ness with a hint of apple. Inspired by Autumn walks through the Somerset orchards, this has taken us a full year to develop a salami that captures the essence of Somerset. It is subtle, yet distinct, and most importantly of all, feels very much at home amongst our cheeses.

A rillettes style pate made from shredded slow cooked pork seasoned with salt, pepper, nutmeg and a pinch of cinnamon.  Enriched with a specially made softer Westcombe Lard, high in unsaturated fats, the potted pork is spreadable straight from the fridge, there on hand whenever appetite requires.  In its attractive Weck  resealable and reusable jars also makes for low environmental impact and a great gift item as well as a nice little fridge-stash for personal consumption.  

Cured with garlic, rosemary, cinnamon and black pepper, then steeped in Wilding farmhouse cider before being

matured for a minimum of 5 months. Coppa is taken from a single muscle group from the neck of the pig where

the meat is naturally interspersed with creamy fat, giving an almost salami-like eating experience with the ham-

like deep broth-y flavours.