Description
Montgomery Farmhouse Cheddar Cheese
About Montgomery Farmhouse Cheddar Cheese
There are cheeses I love, and then there is Montgomery Cheddar.
Made by Jamie Montgomery at Manor Farm in North Cadbury, Somerset, this is one of the great traditional West Country Farmhouse Cheddars. Jamie is the third generation of his family to farm here, and the cheese is still made using milk from the farm’s own herd.
Somerset is, of course, Cheddar country. The damp climate and lush pastures make it rather good dairy country too, and Montgomery is a cheese that really reflects where it comes from.
The cheeses are made every day of the year using raw cow’s milk and traditional animal rennet. The curds are cheddared by hand before the huge wheels are wrapped in muslin, brushed with lard and left to mature for around 12 to 14 months.
And this is where things get really interesting.
Because Montgomery is a proper farmhouse cheese, it doesn’t taste exactly the same every time we cut into one. The milk changes through the seasons, the cheese develops as it matures and every wheel has its own little differences. Some are fruitier, some more savoury, some a little earthier.
Occasionally we’ll even cut into one and discover some natural blueing inside.
I love that.
For me, those differences aren’t faults. They’re part of what makes farmhouse cheese so fascinating.
Protected by PDO Tradition
Montgomery is protected as a West Country Farmhouse Cheddar PDO, which means there are strict rules governing where and how it can be made.
Production is limited to Somerset, Dorset, Devon and Cornwall, and the cheese must be made using traditional Cheddar-making methods, including the wonderful process that gives Cheddar its name: cheddaring.
During the make, slabs of curd are cut, stacked, turned and restacked to help remove whey and develop the texture of the finished cheese.
Montgomery goes even further than the PDO requires, using milk from its own farm and maturing the cheeses in traditional cloth rather than sealing them in wax or plastic.
The cloth allows the cheese to breathe as it matures. Natural moulds develop on the outside and moisture is slowly lost, helping create that wonderfully firm texture and the complex flavours underneath.
Montgomery Farmhouse Cheddar – Jen’s Tasting Notes
I could probably write an entire page about the flavour of Montgomery.
Actually, I probably already have.
The texture is firm and slightly drier than many modern Cheddars, but there’s still a wonderful creaminess as it warms in your mouth. Then the flavours start appearing.
There’s nuttiness, earthiness and a deep savoury character, often with a lovely fruity acidity running through it. Sometimes I find flavours that remind me of hazelnuts or toasted bread; other wheels can be more grassy, brothy or almost meaty.
And then occasionally you get one with a little natural blueing running through the paste, bringing another layer of savoury, slightly spicy flavour.
But despite all those differences, somehow it always tastes unmistakably like Montgomery.
That’s one of the things I find so fascinating about it. It isn’t manufactured to taste identical every time. It changes with the milk, the seasons and the maturation, while still retaining its own identity.
For me, that’s what farmhouse cheese should be.
How to Serve and Pair Montgomery Farmhouse Cheddar
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairing: It has to be a proper West Country cider. Cheddar and cider come from the same landscape and there’s something about the fruity acidity of the cider with that rich, savoury cheese that just works.
- Something a little different: If you want wine, I love Montgomery with a fruity Cabernet Sauvignon. You need something with enough character to stand alongside the cheese without drowning out all those lovely flavours.
- On the plate: This is Ploughman’s Lunch territory. A proper wedge of Montgomery, good sourdough bread, pickle and a bit of salad. I’m not sure it needs to be any more complicated than that.
- In the kitchen: It makes an absolutely brilliant macaroni cheese, particularly if you’ve got a piece with a little natural blueing running through it. Although I have to admit, putting Montgomery into a sauce sometimes feels rather extravagant!
Jen’s note: If I could only eat one cheese for the rest of my life, it would be Montgomery Cheddar. We had a 6kg ring as the base of our wedding cheese cake and even now, the smell and taste can take me straight back there. If I ever make it onto Desert Island Discs, forget something practical for my luxury item. I’m taking a great big wedge of Monty.
Buying Montgomery Farmhouse Cheddar
- Brand or Producer: The Montgomery Family
- Product name: Montgomery Farmhouse Cheddar
- Milk: Cow
- Country: England
- Region: Somerset
- Strength: Mature
- Vegetarian: No
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £2.75
- 500g wedge, £13.75
- Wheel (approx. 6kg), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt
