Jamie Montgomery has long had a herd of Jersey cows on his farm but found their rich, buttery milk unsuitable for Cheddar making. Instead, a new recipe was developed. The cheese was named Shield after an ancient bronze shield that was unearthed nearby. The area is steeped in history and is reputed to be one of the possible sites for Camelot. The resulting cheese was good but still seemed to lack a little something. Bill Oglethorpe came up with the idea of washing the rind to retain more moisture in the cheese and to develop more meaty, savoury flavours. The resulting cheese has a more supple texture and a fuller, earthier flavour. It also melts beautifully and makes a delicious British alternative to Raclette.
*A whole Ogleshield weighs approximately 6kg. Smaller weights are a cut of a whole cheese.
We unashamedly source, care for and sell the best cheese, because that is what we believe in. Our trained cheesemongers cut every piece to order, by hand, and wrap it in our waxed paper. We do this because it is most respectful way to treat this precious food.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Hard|
|For Pregnant Women?||No|
Raw cows' milk, Salt, Starter, Rennet
|Nutritional Info (per 100g)|| |
Energy (KJ) 1780 Energy (Kcal) 430 | Fat (g) 37 Of Which Saturated (g) 26 | Carbohydrate (g) 2.8 Of Which Sugars (g) Trace | Protein (g) 21.4 | Salt (g) 2.485
|Allergen Advice|| |
For allergens see ingredients in bold.
|Storage||Keep refrigerated below 8°. |
Freshly cut and wrapped to order. Please eat within 14 days of receipt.