John Turner, standing in front of his thatched farm house is responsible for selecting and maturing the distinctive Marksbury Farmhouse Cheddar. Production consists of about 40 traditional truckles a day, only a small percentage of which develop the flavour characteristics which will allow selected cheddars to mature into the Marksbury brand.
The cheddars are matured a minimum of 14 months but up to 18 months and more, this allows them to develop a very strong, sharp flavour with a unique taste which although not to everybody’s taste, has a large following whereever the cheese is sold.
Marksbury farmhouse cheddar is available at selected farm shops and specialist retailers mostly in Gloucestershire, Oxfordshire, Berkshire and the London area.
It is also currently exported to France, Germany and Denmark.