Montgomery’s Unpasteurised Farmhouse Cheddar
Montgomery’s Unpasteurised Farmhouse Cheddar is made in Somerset, England. It’s an earthy, golden-hued colossus of intense flavour that has been aged for 16 months. This is product is sold as an individual whole, clothbound truckle. Natural products can vary in weight, therefore the truckles are described as approx 1.5 – 2 kilos in weight. Its deep, rich, nutty flavours have won worldwide acclaim.
Most cheeses are then matured for 12 months wrapped in muslin cloth on wooden shelves. Some are even matured for 18 months for that extra special Montgomery’s Cheddar. Therefore it is the epitome of traditional, handmade, unpasteurised Somerset cheddar. In conclusion, Its deep, rich, nutty flavours have won worldwide acclaim and will continue to do so under the pride and attention of the Montgomery Family.
Montgomery’s Farmhouse Cheddar History
The Montgomery family have farmed the North & South Cadbury pastures for three generations. Here they make their delicious Montgomery’s Unpasteurised Farmhouse Cheddar. Jamie Montgomery’s Grandfather, Sir Archibald Langman, bought the family farm in 1911. For instance, they continued to churn their cheese for many to enjoy, even during the World wars.
The cheese-making process has been passed down from generation to generation. Elizabeth Montgomery followed her father’s footsteps. She took the reigns from Sir Archibald to ensure the same high-quality standards and unique recipe were followed. In addition, she continued to lead through the ’60s, ’70s and ’80s at a time when the growth of the supermarkets threatened the future of unpasteurised cheddar.
But the famous Montgomery cheese survived and Jamie Montgomery finally inherited the role of Master Cheesemaker from his mother. Meanwhile, this coincided with the rise of beautiful artisan foods & independent delicatessens. Therefore our cheese now holds its place proudly on the shelves. Our customers understandably demand high-quality products and knowledge about the food we consume.
Jamie is committed to every small detail that goes into the production of his family made cheese – from the quality of the grass that his cows graze on, through to the taste and texture of the final product. For instance, while many farmers are changing their methods of farming across the country, Jamie has therefore stuck to his guns and still farms in the same traditional way as his family before him. Part of village daily life is seeing the 200 Friesian cows coming in from the fields ready for milking. His small team are there readily helping him to care for the stunning animals in the best way they can. This in turn produces the best tasting cheese.