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 18 months.
Montgomery’s Cheddar is one of the few truly traditional, handmade, unpasteurised types of Cheddar produced by James Montgomery at Manor Farm, North Cadbury in Somerset, England. The farm uses milk only from Montgomery’s own herd of 200 Friesian cows. The cheese is made available in a variety of flavour, ageing periods and sizes. Most cheeses are matured for 12 months in muslin cloth on wooden shelves, but this Mature Cheddar is aged for 18 months to deliver that special texture and flavour.
Serving Montgomery’s Cheddar
Montgomery’s Mature Cheddar reveals deep, rich, nutty flavours In addition, the Cheddar can be eaten cooked, grated or eaten on its own. However, it makes its mark when added to the cheeseboard.
History of Montgomery’s Cheddar
The Montgomery family have farmed the North & South Cadbury pastures for three generations. 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 cheesemaking 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 similarly threatened the future of unpasteurised cheddar.
The famous Montgomery cheese survived and Jamie Montgomery finally inherited the role of Master Cheesemaker from his mother. 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.
Montgomery’s Cheddar is, therefore, 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.