Product Description
- Extra Mature Cheddar Cornish Crackler
- Davidstow Cornish Cheddar: savour the exceptional
- Exquisitely intense yet rounded cheddar cheese with a rugged, crunchy texture; typically matured for 18 months
- Perfect on a cheeseboard or simply with your favourite crackers and a glass of full bodied red wine for an indulgent evening treat.
- Davidstow Cheddar is made with exacting care at our multi-award winning creamery in the Cornish village of Davidstow on the north Cornish coast. Inspired by our natural surroundings, our recipe has been meticulously crafted for over 60 years to ensure every bite is never less than exquisite.
- Designed to deliver a slightly crunchy texture; this is due to the formation of naturally occurring calcium lactate crystals which are found in high quality aged cheddars. These appear as tiny white spots during maturation which enhance both the character and the mouthfeel of the cheese.
- Packaged in a protective atmosphere.
- Exquisitely intense yet rounded with a rugged crunchy texture
- Established in 1951
- Made in the Cornish Village from which we take our name
- Typically matured for around 18 months
- Made in Cornwall using West Country Milk
- Pack size: 320g
Information
Storage
Keep refrigerated 2-5°C.To enjoy this product at its best consume within 7 days of opening.
Preparation and Usage
- Easy to open with a reclosable label to keep your cheddar fresh.
Name and address
- Freepost RTHB-ZHGU-UJKT,
- Dairy Crest Ltd,
- Thame,
- OX9 3PG.
Return to
- If you are not satisfied with this product or have any other comments, please contact us at:
- Davidstow Careline 0800 023 4766
- Freepost RTHB-ZHGU-UJKT,
- Dairy Crest Ltd,
- Thame,
- OX9 3PG.
- www.davidstowcheddar.co.uk
Net Contents
320g ℮
Nutrition
| Typical Values | (per 100g) |
|---|---|
| Energy | 1725kJ/416kcal |
| Fat | 34.9g |
| (of which saturates) | 21.7g |
| Carbohydrate | 0.1g |
| (of which sugars) | 0.1g |
| Protein | 25.4g |
| Salt | 1.8g |
| Calcium | 739mg (92% NRV) |
| NRV = Nutrient Reference Value | - |
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