Ogleshield

A washed rind cheese made by Jamie Montgomery, from the milk of his own herd of Jersey cows. Similar to Raclette, it melts beautifully.
R Raw Milk
£22.00
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Product details

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.

More Information
Country of Origin British Isles
Milk Variety Cows'
Style of Cheese Hard
Ingredients

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.

Keep refrigerated below 8°. Please eat within 10 days of receipt.

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