Montgomery’s Cheddar – Neal’s Yard Dairy

CHARACTERISTICS

Montgomery’s Cheddar is considered by many to be the quintessential English cloth-bound cheddar. It is matured for at least a year on wooden shelves, which results in a distinctly earthy aroma. Montgomery’s Cheddar has a drier texture and more complex flavour than most of its counterparts. The flavour is rich, savoury, brothy and meaty, and it has a very long finish. While most Montgomery’s Cheddar is made with raw milk, this is a pasteurised milk version selected especially for the Australian market by Neal’s Yard Dairy in London.

A little history

Montgomery’s Cheddar has been made for three generations by the Montgomery family at Manor Farm in Somerset. Unlike most British cheesemakers, the family continued producing cheese throughout World War II. When Jamie Montgomery took over from his mother as head cheesemaker in the mid-1990’s, he was determined to make something different from the rather uniform-flavoured cloth-bound cheddars favoured by supermarkets. Along with several other traditionally-made Cheddars in Somerset, Montgomery’s Cheddar is a Protected Name Cheese under the West Country Farmhouse Cheddar PDO*. This guarantees the cheese is made on the farm with farm-sourced milk, that the labour-intensive “cheddaring” process is done by hand, and that the cheese is matured for at least 9 months before sale.

*PDO = Protected Designation of Origin

Neal’s Yard Dairy – considered to be London’s foremost cheese store – select and mature farmhouse & artisan cheeses for Harper & Blohm Cheese Shop from around the UK and Ireland.

Goes well with

Full-bodied red wines, Cider, Ale

Similar cheeses

Other cloth-bound Cheddars, Hafod

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Cheese Details
  • Cheese Type: Cheddars & Territorials
  • Country: United Kingdom
  • Milk Type: Cow
  • Pasteurisation: Pasteurised
  • Rennet Type: Animal Based
  • Classification: Farmhouse

Printable Cheese Note

$30.00

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