Ogleshield

The West Country’s answer to raclette, Ogleshield is a gentle yet complex cheese, with a sweet and milky aroma and warm, savoury flavour reminiscent of chicken broth. The texture beneath the pungent pink rind is soft and pliant, and it melts beautifully.

*Please note that we occasionally sell a raw milk version of this cheese. The piece you receive will show the milk treatment involved in the batch that we send. If you have any concerns about this, please contact us prior to purchasing.

PORTION

Sixteenth

MINIMUM 300 g

Eighth

MINIMUM 600 g

Quarter

MINIMUM 1200 g

Half

MINIMUM 2405 g

Whole

MINIMUM 4810 g

Regular price £7.85 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Cow

coagulant
Animal Rennet

milk treatment
Pasteurised

location
North Cadbury, Somerset

milk source
Own herd

breed
Jersey

season
All year

average age
3 Months

cheesemakers
Tim Griffey

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Ogleshield cheese was originally called Jersey Shield and had a natural rind composed of greyish-green moulds. William Oglethorpe – then senior cheese maturer at Neal's Yard Dairy – came up with the idea of washing the cheese with a brine solution in order to better mature it, and, in recognition of his contribution, his surname was incorporated into its name.

background

Jamie Montgomery is best known for his farmhouse Cheddar, which has been made by the Montgomery family for three generations; Ogleshield, a washed-rind cheese that is relatively quick to produce in comparison to Cheddar, was born of Jamie's decision to transform the milk of his herd of Jersey cows – milk which until then was exclusively sold for drinking – into cheese. After being moulded, the cheeses are washed with a brine solution every three days, creating a moist, slightly pungent rind which softens the cheese and enriches its deep, savoury flavour. Made by cheesemaker Tim Griffery, Ogleshield is the only cheese made exclusively from Jersey cow's milk to be sold at Neal's Yard Dairy.

Read Less

our work with this cheese

We visit North Cadbury Court, Jamie Montgomery's farm, every month to select Cheddar. While there, we taste through the Ogleshield and give direct feedback as well as passing on observations from t...

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Accompaniments

Damson Paste - 200g Slice
£8.20

Orkney Oatcakes, Thin
£0.60

Serving Suggestions

Add slices of Ogleshield to a buttered baguette with cucumber and crisp green lettuce.

Recipes

Three-Cheese Cauliflower Gratin

A powerhouse of English cheeses—Montgomery’s crumbly and nutty cheddar; Ogleshield, a washed-rind Jersey cow milk cheese; and buttery, blue-veined Colston Bassett Stilton—blankets cauliflower flore...

Omelette Arnold Bennett

The famous breakfast dish—with a Borough Market twist.

Films

A Little History of Ogleshield

How did Ogleshield come into being, and what are the origins of the name? What is the importance ...

How did Ogleshield come into being, and what are the origins of the name? What is the importance of Jersey milk? Watch our short film from Jamie Montgomery's farm in Somerset to learn more about this cheese's heritage.

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FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

Ogleshield

The West Country’s answer to raclette, Ogleshield is a gentle yet complex cheese, with a sweet and milky aroma and warm, savoury flavour reminiscent of chicken broth

milk type
Cow

coagulant
Animal Rennet

milk treatment
Pasteurised

location
North Cadbury, Somerset

milk source
Own herd

breed
Jersey

season
All year

average age
3 Months

cheesemakers
Tim Griffey

background

our work with this cheese

pairing suggestion

Add slices of Ogleshield to a buttered baguette with cucumber and crisp green lettuce.

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