Mendip Hills to the development of cave diving in Britain. The first cave dive was attempted at Swildon's Hole in 1934, and the first successful dive was achieved the following year at Wookey Hole Caves, which has the deepest sump in Britain at 76 m (250 ft). The cave complexes at St. Dunstan's Well Catchment, Lamb Leer, and Priddy Caves have been identified as Sites of Special Scientific Interest. The deepest cave in the Mendip Hills is Charterhouse Cave with a vertical range of . Many caves in the Mendip area were excavated for archaeological and natural history studies by pioneer explorer
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,