Situated in South Somerset, Montgomery's Cheese has been a hallmark of traditional cheddar craftsmanship since 1911. Founded by Sir Archibald Langman, this family-run dairy has passed down cheese-making expertise through three generations. Known for its rich, nutty flavours and traditional clothbound technique, Montgomery's Cheddar is made from the raw milk of their Friesian cows, which are meticulously cared for to ensure the highest quality. Each cheese is crafted using traditional methods, including the use of 'pint starters' and a slow peg mill, creating a unique texture and complex flavour profile. Discover the storied heritage and artisanal excellence of Montgomery's Cheese on Cheesemongery.com, where tradition and quality converge.
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'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
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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...
This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...
