A traditional, cloth-wrapped, unpasteurised Cheddar cheese, made in Somerset by Jamie Montgomery.
Suitable for Pregnant Women R
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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Montgomery's Cheddar cheese ismade with skill and care, aged in cloth and stripped after a long maturing process. It's golden and glorious, with a nutty, complex depth of flavour.
The Montgomery family has farmed in South Somerset for three generations. Cheese has been made at the farm since before Jamie’s grandfather retired there in 1911. Montgomery’s Cheddar has a huge reputation which Jamie has built up over the years, by close attention to all the details that lead to a superb Cheddar: from the diet of his 200 Friesian cows to the traditional ‘pint starter’ used to set the curd.
Cheeses are made in small batches, seven days a week.
The ‘pint starters’ are more difficult to handle than the powders that so many cheese-makers use, and they create variations in flavour from day to day, but they do give the cheeses great character and complexity.
At Montgomery’s, they also use an old, slow peg mill that gives the cheese its characteristic texture. Unlike the very smooth and almost creamy texture of more mass-produced Cheddars, Montgomery’s has a texture that is almost brittle, with small fissures throughout the cheese.
One of the last three remaining traditional unpasteurised artisan Somerset Cheddars, Montgomery’s is made with skill and care. The cheese is aged in cloth and stripped after long maturing. It is golden and glorious: rich, nutty and sweet, with a full lingering flavour and the slightly crumbly texture that is characteristic of a properly developed, cloth-bound cheese. Matured for around 14 months, Montgomery’s Cheddar is complex, with a real depth of flavour.
Winner of Best Hard Cheese and Supreme Champion Runner Up at the Artisan Cheese Awards 2021.
* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!
*A whole Montgomery's Cheddar weighs approximately 24kg. Smaller weights are a cut of a whole cheese.