Priddy Caves Priddy Caves Priddy Caves () is an Area: 67.6 hectare (167.0 acre) geological Site of Special Scientific Interest at Priddy in the Mendip Hills, Somerset, notified in 1965. The entrance to St Cuthbert's Swallet is incorporated in the adjacent Priddy Pools SSSI. The Priddy Caves System contains about 16km of surveyed cave passages divided between a number of major and minor networks. All the caves are sink hole systems, fed by sink holes at the ground surface. In all the caves the detailed disposition and form of the passages can be seen clearly to have followed marked lines of natural
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,