Montgomery Cheddar

Montgomery’s Cheddar is a distinctive traditional British farmhouse cheese made from cows’ milk by Jamie Montgomery in South Somerset. Cloth-bound and matured for around 14 months, it develops a golden colour, dense and slightly crumbly texture, and beautifully complex flavour. Rich, nutty and gently sweet, with a full, lingering depth and small fissures throughout the paste, Montgomery’s has the characteristic texture and flavour of a properly developed traditional Cheddar. Made in small batches using a traditional ‘pint starter’ and slow peg milling, it is one of the few remaining traditional unpasteurised artisan Somerset Cheddars.

Montgomery’s Cheddar is delicious served with crusty bread, chutney, quince paste and seasonal fruit, or alongside cured meats and pickles on a cheeseboard. Its rich, savoury character also makes it excellent for cooking, adding depth to Welsh rarebit, cheese sauces, gratins, savoury tarts and baked dishes. Pair with a full-bodied red wine, robust ale or dry cider to complement its nutty, sweet and lingering flavour.

Ingredients: Cows’ MILK, Salt, Rennet, Starter Bacteria, Lard (covering cloth).

Allergens: MILK

Store & Serve: Keep refrigerated below 8°C. Freshly cut and wrapped to order. Best eaten within 14 days of receipt. Remove from the refrigerator 30–60 minutes before serving to allow the cheese to reach room temperature and its full flavour and texture to develop.