Ogleshield
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
North Cadbury, Somerset
milk source
Own herd
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milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
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...
Read More
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 milky and sometimes meaty flavour. Made by cheesemaker Tim Griffey, Ogleshield is the only cheese made exclusively from Jersey cow's milk to be sold at Neal's Yard Dairy.
Read Less
Our Work
We visit Manor Farm every month to select Montgomery's Cheddar. While there, we taste through the Ogleshield and give direct feedback as well as passing on observations from the team at our maturin...
Read More
We visit Manor Farm every month to select Montgomery's Cheddar. While there, we taste through the Ogleshield and give direct feedback as well as passing on observations from the team at our maturing arches in Bermondsey.
Read Less
Serving Suggestions
Add slices of Ogleshield to a buttered baguette with cucumber and crisp green lettuce.
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...
Neal's Yard Dairy Fondue
We think there is something utterly luxurious and convivial about serving fondue. When temperatures drop we instinctively long for a cauldron of molten deliciousness. As you might imagine, life as ...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.
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
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.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
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
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 milky and sometimes meaty flavour. Made by cheesemaker Tim Griffey, Ogleshield is the only cheese made exclusively from Jersey cow's milk to be sold at Neal's Yard Dairy.
our work with this cheese
We visit Manor Farm every month to select Montgomery's Cheddar. While there, we taste through the Ogleshield and give direct feedback as well as passing on observations from the team at our maturing arches in Bermondsey.
pairing suggestion
Add slices of Ogleshield to a buttered baguette with cucumber and crisp green lettuce.
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