Italy is home to some of the world’s most incredible cheeses — from the tangy Pecorino Sardo of Sardinia to the creamy Taleggio from Lombardy and the nutty Fontina of the Aosta Valley. Italians take cheese seriously; it’s an art form woven into daily life. And yet, whenever I’m in Italy, my friends go wild for one very British classic — cheddar. They always ask me to bring some back.
The plan this time was to do exactly that… but the truth is, once I opened the Ivy’s Reserve range, it was far too moreish to share. I tried three from the Somerset-based producers Wyke Farms — the Ivy’s Reserve Vintage Cheddar, Somerset Red and their farmhouse butter — and I was genuinely impressed by the quality and depth of flavour in all three.
The Story Behind the Cheese
Wyke Farms, based in the village of Wyke Champflower in Somerset, has been in the same family for over 160 years. They’ve been making traditional Cheddar since the 1860s, and today still use the same recipe perfected by grandmother Ivy Clothier in the 1930s. Ivy was something of a pioneer — a farmer’s wife who cared deeply about the quality of her milk and the way it was turned into cheese.
The family still follows her original methods, maturing the cheese under wood at cool, natural temperatures for up to 18 months. This gives the Cheddar its signature balance of sweetness, nuttiness, and that subtle tang that lingers at the back of the tongue. Even the butter carries Ivy’s touch — churned slowly, made with whey cream, and full of that old-fashioned richness that makes it stand out from the rest.
The Taste Test
Ivy’s Reserve Vintage Cheddar – rich, bold, and layered, with a satisfying depth that makes you understand why my Italians friends love it so much. It’s complex without being overpowering — the kind of cheese that demands your attention. Somerset Red – beautifully smooth, with a gentle sweetness and a vibrant orange hue. It’s perfect on toast, in sandwiches, or simply sliced and savoured. Farmhouse Butter – thick, creamy, and wonderfully balanced, with a flavour that feels genuine and unprocessed. It’s the sort of butter that quietly makes everything it touches taste better.
Did you know about Cheddar?
The name “Cheddar” comes from the village of Cheddar in Somerset, where the cheese originated over 800 years ago. The unique process of “cheddaring” — stacking and turning curds to remove whey — gives the cheese its distinctive texture and tang. In 1170, King Henry II ordered more than 10,000 lbs of Cheddar for his court — proving its royal reputation stretches back centuries.
Why It Matters
Cheddar might be seen as a simple, everyday cheese in the UK, but Ivy’s Reserve proves that craftsmanship and patience can elevate it into something remarkable. It’s a taste of tradition that feels entirely fresh — comforting, familiar, and yet surprisingly complex. So, of courese while Italy will always have its Parmigiano and Pecorino, there’s something quietly wonderful about a wedge of Somerset Cheddar made the old-fashioned way. And if you do plan to share it abroad… maybe buy two packs at least!
More info visit www.ivys-reserve.com