Swildon's Hole through route discovered on the Mendip Hills. Following a number of months of digging and blasting, the link was made in 1996 at the top of the Cowsh Avens Series, a climb above Sump 4. The water in the cave resurges in Wookey Hole Caves. This was first demonstrated (by pouring dye into the water) by Graham Balcombe and Jack Sheppard of the Cave Diving Group, who first passed Sumps 1 and 2 in the 1930s. Swildon's Hole Swildon's Hole is an extensive cave in Priddy, Somerset. At in length, it is the longest cave on the Mendip Hills. It
Cheddar cheese cut into cubes to drain the whey, and then stacked and turned. Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, caves provide an ideal environment for maturing cheese; still, today, some Cheddar cheese is matured in the caves at Wookey Hole and Cheddar Gorge. Additionally, some versions of Cheddar cheese are smoked. The ideal quality of the original Somerset Cheddar was described by Joseph Harding in 1864 as "close and firm in texture,