Three generations of cheese makers
Montgomery Cheddar is a clothbound hard cheese from North Cadbury in Somerset, England. Actually, the Montgomery’s have been making this Cheddar at Manor Farm for three generations now.
Jamie Montgomery’s Grandfather, Sir Archibald Langman, established the family farm in 1911. While many other cheesemakers shut down during the World Wars, they persevered with making their amazing Cheddar.
When Jamie Montgomery took over the family business in the mid 90’s, he was determined to create a cheese that was different to the ubiquitous “supermarket” Cheddars. In order to do so, he wanted to make a cheese with a slightly drier texture and much more depth of flavour.
How it is made
In North Cadbury, the locals have become accustomed with seeing the farm’s 200 Friesian cows coming in from the fields for milking daily. In fact, Jamie and his small team look after their herd with the utmost care. As a result, they produce milk of a exceptional quality that is perfect for cheese making.
Using a traditional cheddaring method, the cheese makers form the 25kg truckles. Afterwards, they wrap them in muslin cloth and mature each truckle for a minimum of 12 months on wooden shelves.
What Montgomery Cheddar tastes like
The flavour of this cheese actually varies remarkably depending on the day of the week that it is made on. The reason for this is because they change the starter culture that they use every day over the course of a week.
As such, this unique Cheddar’s flavour can range from meaty and brothy to sweet and fruity.
How to pair Montgomery Cheddar
Enjoy this one with an equally complex red wine such as a Malbec, Pinot Noir or Cabernet Sauvignon.
Moreover, this exceptional clothbound Cheddar will make the perfect English Christmas cheese platter with Tunworth and Colston Bassett Stilton.
