Wookey Hole Caves to 1874 by William Boyd Dawkins, who moved to Somerset to study classics with the vicar of Wookey. On hearing of the discovery of bones by local workmen he led excavations in the area of the hyena den. His work led to the discovery of the first evidence for the use by Palaeolithic man in the Caves of the Mendip Hills. Middle Paleolithic tools have been found in association with butchered bones with a radiocarbon age of around 41,000 years. Herbert E. Balch continued the work from 1904 to 1914, when he led excavations of the entrance passage (1904–1915), Witch's
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,