A firm but slightly open-textured cheese with a rich flavour.

This cheese is made within a mile of Sir Edward Elgar's birthplace. Elgar was born in 1857 and it was almost as long ago that the Rogers family started making cheese. The recipe has changed significantly in that time but the principles remain the same.

Today everyone in the Rogers family is involved in the cheesemaking process. Like many farming families in recent years they have been forced to diversify, hence the development of the cheesemaking business over the last 10 years. Richard and his daughter Alison look after and milk the family heard of 50 fresian cattle, while Alison's brother Philip makes the cheese.

Situated 3 miles East of Worcester, the farm sits in view of the Malvern Hills. The cheese room is a converted Wain (cart) House dating back to the last century.

Elgar Mature is made from unpasteurised milk, using vegetarian rennet and has a fat content of 45%. Each cheese comes as a wheel weighing approximately 3.5kg and measuring 20cm in diameter and 10cm in height. They are generally matured for 6-8 months. It has a more open texture than, say, a cheddar and is suitable for cutting or cooking. It is ideal as a slightly lighter alternative to cheddar on the cheeseboard, and can be enjoyed with a glass of full bodied red wine, or with a glass of good dry cider.