After generations of experimenting with taste and flavour, we decided to set down our simple (and ever so slightly serious) rules.
As you might expect, making Seriously® Cheddar means we have a serious appetite for getting every last detail exactly right. But our recipes are constantly evolving, which means our cheese-graders can keep on honing and perfecting, while still delivering the same creamy, tasty and characterful Cheddar you have come to expect.
We never, ever compromise on our raw ingredients. We source the majority of our milk from the mild Stranraer region of South West Scotland – an area perfect for dairy farming. We bring it straight to our Stranraer creamery, where our team get to work blending our unique recipe.
The wild landscape gives us milk high in butterfat and protein perfect for our cheese- making, so that our Cheddar is full of character and has a truly distinctive taste.
Because, rather than lock our recipe away in a safe, we decided we should use it. And that’s exactly what we do: constantly referring to it, tweaking it, improving it and refining it.
We’ve taken that recipe we cherish and added fresh ideas and subtle variations, so that our cheese continues to deliver the most intense cheddar taste.
That’s our motto. In the time it takes you to eat more than a thousand family meals, we’ve done one thing. But we like to think we’ve done it rather well.
It can take up to 24 months to make the perfect Seriously® Cheddar. Whether it’s our extra tasty cheddar or our Special Reserve, we never hurry the process.
We love cheese. (You may have noticed.) We love the variety, flavour, texture and crumbly deliciousness that comes from every mouthful. But we also know that you want your Seriously® Cheddar to be the same distinctive and mouth-watering taste, every time.
Our Cheese Graders carefully review each individual batch of Cheddar – sometimes assessing up to 500 samples a day. They look for the perfect balance of creamy and tangy notes that gives our cheese its rich and captivating flavour.