Westcombe Dairy produces one of the 'big three' Somerset cheddars, the others being Keen's and Montgomery's. Although cheese had been made at Westcombe Farm, near Shepton Mallett, since the 1890s, there had been a gap when cheesemaking re-started in the early 1990s.

Sarah Freeman says in The Real Cheese Companion that it "falls neatly between the softer, more flowery tones of Montgomery's and the altogether more robust character of Keen's."  Westcombe also make the marvellous Westcombe Red, the cheese which single-handedly resurrected the idea of unpasteurized Red Leicester.