Montgomery’s Cheddar represents the essence of traditional Somerset cheddar. Crafted with care and using unpasteurised milk, this cheese is celebrated for its robust nutty flavours that have garnered global recognition.
The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs calf rennet for curdling and utilises a peg mill to create the unique brittle texture of the cheddar. Approximately 120 cheeses are produced weekly from the milk of Montgomery’s 200 Friesian cows, aged for either 12 months or 18 months for a more exquisite taste. Occasionally, a hint of blue mould may be found in these traditional cheddars, adding character and enhancing the overall flavour profile.
"Beautiful, creamy buttery moist, full bodied. Savoury and salty. Becomes creamier in the mouth. Exceptional and moist, perfect cheese." Victoria Urresti - Cheese Expert and World Cheese Awards Top...
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Often compared to Pecorino, Manchego and even...
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is...
Montgomery’s Cheddar represents the essence of traditional Somerset cheddar. Crafted with care and using unpasteurised milk, this cheese is celebrated for its robust nutty flavours that have garnered global recognition.
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