is crafted by Mrs. Mary Quicke from the milk of 340 head of cattle on her farm in Devon, England. Her cows produce milk year-round and are grazed on grass for as many as 10 months each year, yielding a more flavorful end product. Quicke's Cheddar is made in the traditional style of English farmhouse cheddars - that is, it is bound in cloth, larded, and left to age for 18 months or more. The result is a spicy, caramely cheese with a hugely complex flavor profile and firm, crumbly texture. This cheese pairs ideally with a creamy English stout or pale ale. With wine, try a lighter red such as Pinot Noir, Gamay Burgundy, or Beaujolais.