Wookey Hole Caves Age, possibly around 250-300 BC, while nearby Hyena Cave was occupied by Stone Age hunters. Badger Hole and Rhinoceros Hole are two dry caves on the slopes above the Wookey ravine near the Wookey Hole resurgence and contain in situ cave sediments laid down during the Ice Age. Just outside the cave the foundations of a 1st-century hut have been identified. These had been built on during the Roman era up to the end of the 4th century. In 1544 products of Roman lead working in the area were discovered. The lead mines across the Mendips have produced contamination of
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,