Eight Key Principles
Somerset
The damp climate of Somerset has through history been
recognised as the best for growing lush pastures.
Our own cows
This award winning cheese maker runs their own dairy farm
and makes cheese from the milk produced by their own cows.
(See top-right picture)
Raw milk
Using raw milk allows the positive flavours of the milk
(which are removed in the pasteurising process) to truly
express themselves. (See second top-right picture)
Pint starters
The bacteria that create the lactic acid needed to make
the milk curdle, and so create cheese, are also crucial
to the final depth, style, and flavour.
Animal rennet
Enzymes in tradition rennet speed up the curdling of the milk. By
using the natural rennet a more rounded flavour is achieved.
Cheddared by hand
As with most of the cheese making process, the cheddaring, or turning
the curd is performed by hand. (See bottom-right picture)
Cloth bound
The traditional method of cloth wrapping creates a 'rind'
or 'skin' from the cheese itself. This allows the cheese to literally
breathe which leads to natural changes, developments and
complexities in the flavours. (See second bottom-right picture)
Matured to a minimum of 10 months
Aged more usually to 12 months, like the finest wines
the best can be aged for 18 months. (See middle-left picture)
Keen's Success at the Royal Bath & West Show 2010
We entered 6 cheese and 2 butter classes at the Bath & West 2010
and collected 4 gold awards and 1 silver. We won:
| Class 1: |
Gold, 1 Traditional Cheddar made before september2009
Cary Perpetual Challenge Rose Bowl, (best entry in classes 1,3,5)
|
| Class 10: |
Gold, 1 Truckle weighing less than 4kgs
|
| Class 23: |
Gold,1 Traditional Cheddar, 12 months old
Dairy Crest Perpetual Challenge Trophy, (best entry in classes 23&24)
|
| Class 52: |
Silver, Salted Farmhouse Butter
|
| Class 53: |
GOLD, Unsalted Farmhouse Butter
|
We received 4 golds and 2 special awards. A cup for the best traditional farmhouse cheese in classes 1, 3 and 6,
an impressive rose bowl which is engraved with Keen's name twice before and a silver salver
for the best cheddar cheese in classes open to dairies from around the world.
We are pleased to receive a Gold and silver for our whey butter.
Other Keen Success
Winner of two gold awards at Nantwich 2009, 1st and 2nd.
Great Yorkshire 2009 1st and 3rd
British cheese awards 2008 gold and "Best PDO cheese".
The best cheddar for the second year in a row at the World Cheese Awards 2007
Champion cheese at the Royal bath & West Show 2006.
One of three makers of Somerset Artisan Cheddar
A "Slow Food" presidia product; a designation conceived to identify
the best quality traditional foods and to reproduce them.
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