A genuine cloth-bound cheese made to a traditional recipe by Jamie Montgomery on his farm in Somerset this cheese has a sublimely rich flavour with sweet nutty tones that work through a smooth texture punctuated with small salt crystals.
The Montgomery family have been farming for three generations since Sir Archibald Langman (Jamie’s grandfather) bought the farm in 1911 and continued making cheese through and after World War 2. Its distinctive flavour is the result of Jamie’s passion for his product and his attention to nuances of flavour. He will only use fresh milk taken from his own herd of Friesians every day of the week to guarantee freshness, and insists on checking every truckle to ensure it is ‘just so’.
Most cheeses are wrapped in muslin and matured on wooden shelves for 12 months. The extra special Montgomery’s cheddar makes a statement on any cheeseboard. it Blue veins often appear characteristic to the cheese.