Caves of the Mendip Hills Caves of the Mendip Hills The caves of the Mendip Hills are formed by the particular geology of the Mendip Hills: large areas of limestone worn away by water makes it a national centre for caving. The hills conceal the largest underground river system in Britain. The hills consist of anticlines of Carboniferous Limestone lying over Devonian Old Red Sandstone, with the sandstone exposed on the summits. When a surface stream running off the sandstone reaches the limestone it sinks below ground through a "swallet", (also known locally as a "slocker"), continuing on its way down towards sea level by
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,