Montgomery's Cheddar
milk type
Cow
ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Clothbound with Lard
coagulant
Animal Rennet
milk treatment
Raw or Pasteurised
location
North Cadbury, Somerset
milk source
Own herd
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milk type
Cow
ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Clothbound with Lard
coagulant
Animal Rennet
milk treatment
Raw or Pasteurised
location
North Cadbury, Somerset
milk source
Own herd
breed
Holstein-Friesian
season
All year
average age
18 Months
cheesemakers
Jamie Montgomery; Steve Bridges; Tim Griffey
Show Less
As well as making world class cheddar, the Manor Farm houses an orchard whose apples are picked by Harry Darby and made into the Gimlet Cider that we sell in our shops.
Background
Cheddar has been made at Manor Farm since 1911, where today the milk from the 200-strong herd of Friesian cows is used exclusively for making Cheddar. Jamie Montgomery takes a measured approach to ...
Read More
Cheddar has been made at Manor Farm since 1911, where today the milk from the 200-strong herd of Friesian cows is used exclusively for making Cheddar. Jamie Montgomery takes a measured approach to modernisation, changing only the factors that he is confident will not compromise the quality of the cheese. As well as the time-consuming method of 'cheddaring' – the cutting, stacking and turning of the curds by hand to drain the whey away – Montgomery's uses a traditional 'pint' starter (as opposed to the powders favoured by industrial cheesemakers) and an old, slow peg mill. Each wheel is wrapped in muslin cloth and rubbed with lard before being stowed on the wooden shelves of the cellar for between 12 and 18 months, during which time they are carefully turned and tended. Once upon a time, all this was standard practice; today Montgomery's is one of only a handful of Cheddars left in the county to be made using these traditional techniques.
Read Less
Our Work
Every other month, two or three members of our buying team will visit Manor Farm in order to select the wheels we wish to sell at Neal's Yard Dairy. Alongside Jamie Montgomery, we'll carefully tast...
Read More
Every other month, two or three members of our buying team will visit Manor Farm in order to select the wheels we wish to sell at Neal's Yard Dairy. Alongside Jamie Montgomery, we'll carefully taste all the cheese made over the course of that month and select those wheels we wish to sell. We've been working with Montgomery's Cheddar for many years and we draw upon that experience when we're selecting cheeses to best satisfy the broad tastes of our various customers. The wheels that we choose are set aside and continue to age at the farm until they are ready to be sold.
Read Less
Accompaniments
Rosebud Old Yorkshire Chutney
£6.10
Rosebud Piccalilli Chutney
£5.25
Recipes
Hawksmoor’s Macaroni Cheese
Recipe from Hawksmoor at Home One of their most beloved side dishes, Hawksmoor's macaroni cheese is the perfect dish for when you need a comforting bite to eat. Containing Montgomery's Cheddar, Ogl...FAQs
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.
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.
Montgomery's Cheddar
Rich, brothy, savoury flavours are the hallmarks of the Cheddars we select from Montgomery’s
As well as making world class cheddar, the Manor Farm houses an orchard whose apples are picked by Harry Darby and made into the Gimlet Cider that we sell in our shops.
milk type
Cow
ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Clothbound with Lard
coagulant
Animal Rennet
milk treatment
Raw or Pasteurised
location
North Cadbury, Somerset
milk source
Own herd
breed
Holstein-Friesian
season
All year
average age
18 Months
cheesemakers
Jamie Montgomery; Steve Bridges; Tim Griffey
background
Cheddar has been made at Manor Farm since 1911, where today the milk from the 200-strong herd of Friesian cows is used exclusively for making Cheddar. Jamie Montgomery takes a measured approach to modernisation, changing only the factors that he is confident will not compromise the quality of the cheese. As well as the time-consuming method of 'cheddaring' – the cutting, stacking and turning of the curds by hand to drain the whey away – Montgomery's uses a traditional 'pint' starter (as opposed to the powders favoured by industrial cheesemakers) and an old, slow peg mill. Each wheel is wrapped in muslin cloth and rubbed with lard before being stowed on the wooden shelves of the cellar for between 12 and 18 months, during which time they are carefully turned and tended. Once upon a time, all this was standard practice; today Montgomery's is one of only a handful of Cheddars left in the county to be made using these traditional techniques.
our work with this cheese
Every other month, two or three members of our buying team will visit Manor Farm in order to select the wheels we wish to sell at Neal's Yard Dairy. Alongside Jamie Montgomery, we'll carefully taste all the cheese made over the course of that month and select those wheels we wish to sell. We've been working with Montgomery's Cheddar for many years and we draw upon that experience when we're selecting cheeses to best satisfy the broad tastes of our various customers. The wheels that we choose are set aside and continue to age at the farm until they are ready to be sold.
pairing suggestion
Top your shepherd's pie with a grating of Montgomery's and then bake for a beautiful cheesy mash topping.
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