In 1837 a group of farmers presented Queen Victoria with a cheese created with the milk of 700 cows for the anniversary of her coronation. An octagonal mould made of Spanish mahogany was created (a replica of which is in the village hall) featuring laurels and oak leaves. On 28 June seven of the largest cheese tubs in West Pennard were borrowed, and the cheese was made to canon fire and the ringing of church bells at the farm of George Naish. The initial pressing stuck to the mould and was reset in the mould after partial treatment. Delivering the 1/2 ton cheese measuring over 37 inches across and 22 inches high to Buckingham Palace Queen Victoria reportedly declared that she preferred her cheese "mature, and not new", sending them away whilst it matured. During this period the cheese was displayed at the Egyptian Hall, Piccadilly. After being ejected from the Egyptian Hall the cheese ended up at a farm in Sticklinch, before ending up at the Old Down Inn. The cheese was not said to be good, and fed to pigs.