PASTEURIZED – VEGETARIAN RENNET – VEGETARIAN RENNET – AGE: 9-12 – COW MILK – BY GODMINSTER – ENGLAND
English cheese. Fiery red chiles. These unlikely bedfellows are unbelievably delicious in Godminster’s Devil’s Dance Cheddar. The impeccably made cheddar—savory, fruity, and creamy—is only elevated by a generous helping of chile paste throughout. Bird’s eye and cayenne peppers, plus garlic and brown sugar, bring a balanced but undeniable kick to every bite. Just peel off the wax and awaken your taste buds, with a side of Short Creek Farm Cider Salame and Akron Bourbon Barrel Honey.
This English cheddar is crafted in the lush rolling pastures of Bruton, Somerset, in southwest England.
Cheddar dates back to the Middle Ages, with origins in the village of Cheddar located in Somerset. The term cheddar refers not only to a style of cheese but also the process used to make it.
Cheddaring is a technique where, after the curd is cooked and whey is drained, the curds are piled and cut into long slabs, which are turned and stacked over and over, consolidating and firming up as the rest of the whey drains.
For Devil’s Dance, the cheddar is mixed with a chile paste that’s ultra-spicy from the chile blend, balanced by dark brown sugar, garlic, and cider vinegar.
These little pucks are wrapped in wax, keeping the interior moist and creamy. To enjoy, carefully score around the top with a knife and lift off the top layer of wax.
The size and wax wrapper make Devil’s Dance perfect for picnicking and summer outings. But you can also slice it into rounds and add to a sandwich or top a burger.
About the maker
Godminster crafts English cheddars from organic milk in the lush rolling pastures of Bruton, Somerset, in southwest England.
The names of their cheddars nod to and build on local nature, traditions, and legends.
They’re passionate about regenerative farming, giving their herd more pasture for grazing and protecting their farmland. The farm is carbon negative, a step beyond carbon-neutral.
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