Description
KEY FACTS
Style: Extra Mature Cheddar
Milk: Pasteurised Scottish Cow’s Milk
Origin: Scotland
Producer: Hand-selected by Millbrook Dairy, Devon
Maturation: Minimum of 14 months
Rennet: Vegetarian
Allergens: MILK.
Award: Great Taste Award – One Star
THE CHEESE
Scotland’s climate and landscape produce dairy of exceptional character. The cows that supply 1057 graze on the lush pastures of the Glens — rich, natural grazing that gives the milk a depth and creaminess that flatland dairy simply can’t match. That quality of milk is the foundation everything else is built on.
From there, the selection process is relentless. Millbrook Dairy’s graders travel to Scottish dairies seeking out cheddar that meets a precise standard: made exclusively from Scottish milk, aged to a minimum of 14 months, with the right firmness and enough openness in the paste to develop that characteristically rugged, crumbly texture. Flavour is non-negotiable — they are looking for a powerful yet subtle balance between full and creamy and bold and punchy. Most cheddar doesn’t make it. The cheese that does earns the 1057 name.
What you get is a cheddar with real character. Crumbly, savoury, and sharp enough to mean something — but rounded enough that you keep going back for another piece. The kind of cheddar you find yourself chopping at the block long after the crackers have gone.
ON THE CHEESEBOARD
Serve at room temperature — take it out of the fridge at least 45 minutes before you want to eat it. 1057 holds its own on any serious cheeseboard and pairs naturally with our Colston Bassett Stilton and Lincolnshire Poacher for a British cheese selection of real range and depth.
Pair with: a robust red — a Rioja or a Malbec — or go traditional with a well-kept pale ale or a dram of single malt Scotch whisky. The whisky pairing in particular is one to try. For something to eat alongside it, try sharp pickles, oatcakes, dried fruit, and a spoonful of our Grasmere Red Onion Marmalade.
| Serve with | Pair with |
| Oatcakes or Scottish shortbread | Single malt Scotch whisky |
| Grasmere Red Onion Marmalade | Robust red — Rioja or Malbec |
| Sharp pickles or chutney | Well-kept pale ale or IPA |
| Dried figs or dates | Tawny Port |
| Peter’s Yard sourdough crackers | Côtes du Rhône |
IN THE KITCHEN
1057 is a serious cooking cheese. The depth of flavour from 14 months of ageing means it punches well above its weight in a sauce, a gratin, or a toastie — you need less of it to get the flavour you’re after. Try it in a proper cauliflower cheese, melted through a leek and potato gratin, or as the cheese layer in a next-level ploughman’s sandwich with our dry-cured back bacon.
The 1.2kg block is the cook’s choice — cut off what you need, wrap the rest well in waxed paper, and it will keep beautifully in the fridge.
STORAGE
Keep refrigerated. Best served at room temperature — remove from the fridge 45 minutes before serving. Wrap cut pieces in waxed paper or cheese paper rather than cling film, which suffocates the cheese. Suitable for freezing, though the texture will become more crumbly on thawing.
