Montgomery’s Cheddar

£6.85£123.10

Each batch has its own character, and the profiles that we select to sell via retail tend to be rich, brothy, meaty and savoury.

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Milk: Raw Cow's Milk

Coagulant: Animal Rennet

The flavour of Montgomery’s Cheddar can vary tremendously. One of the principal reasons for this is that the bulk starter culture is changed every day over the course of a week, with the consequence that each day has its own character, ranging from meaty and savoury to sweet and fruity. As with our other Cheddars, two or three members of our team visit Jamie every month in order to taste every batch and select the ones that we want to sell.

Montgomery’s Cheddar has been made at Manor Farm in North Cadbury, Somerset for three generations, since the Montgomery family moved down from Scotland in the early twentieth century. When Jamie Montgomery took over from his mother in the mid-nineties, the market for clothbound Cheddars was dominated by cheese with a bright, acid, sharp flavour set in a soft creamy paste, which was well suited to supermarket cutting lines. Determined to make something different from these rather uniform cheeses, he set out to make a cheese with a drier texture and more complexity.

Jamie Montgomery now works alongside cheesemaker Steve Bridges. The texture of Montgomery’s Cheddar is now consistently drier than our other clothbound Cheddars and it certainly delivers on flavour. Twenty years on, Montgomery’s Cheddar is our best-selling Cheddar. Typically we mature Montgomery’s Cheddar for 16 to 18 months.

*Please note that in some instances we may sell a pasteurised format of this cheese.  The signage in our shops will always reflect the milk treatment for the batch we are selling, and wholesale labels will specify the pasteurised versions with a (P) after the name.

*Clothbound with lard.

Weight N/A

It can sometimes be hard to know how much cheese to buy. If you are at all unsure please give us a call for some advice. 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.

Farmhouse cheese is handmade and thus varies with each day’s production and changes as it matures. As such it is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines. Here are some pointers which will help you to ensure you eat your cheese at its best.

We sell our cheese 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 extra cheese paper, you can add some to your basket by visiting “accompaniments“. If you wrap your cheese in cling film or foil, it can cause the cheese to sweat which will negatively affect the flavour.

Cut pieces of cheese should be kept in the refrigerator to slow the growth of mould on their cut surfaces. However, it is important to be aware that refrigerated cheese is more likely to dry out, particularly if it is not wrapped. The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.

It is very important not to serve your cheese when it’s too cold as cold cheese can taste bland and inert. As a general rule of thumb you should bring it out of the fridge a few hours before you plan to serve it. You should keep your cheese wrapped whilst it is coming up to room temperature, to avoid any risk of it drying out. If it is especially warm you should reduce the amount of time the cheese is out of the fridge accordingly.