Montgomery's Cheddar | England | Raw Cow's Milk | Somerset Farmhouse Cheddar, 12 Months Aged
250 Gram Wedge
This is the gold standard of English farmhouse Cheddar—made by the Montgomery family on their Somerset farm using methods unchanged since 1946. Raw milk, traditional rennet, clothbound ageing—this is what Cheddar was before factories took over.
Flavour: Rich, complex, and perfectly balanced. Sweet grassland notes up front, followed by sharp tang and a long, savoury finish with hints of hazelnut and brown butter. Every bite tells the story of Somerset terroir.
Best for: Moments when you want to understand why British cheese matters. Perfect for serious cheese boards, traditional ploughman's lunches, or just appreciating with a glass of proper ale.
Three generations of Montgomery expertise—this is Somerset farmhouse tradition you can taste.
250 Gram Wedge
This is the gold standard of English farmhouse Cheddar—made by the Montgomery family on their Somerset farm using methods unchanged since 1946. Raw milk, traditional rennet, clothbound ageing—this is what Cheddar was before factories took over.
Flavour: Rich, complex, and perfectly balanced. Sweet grassland notes up front, followed by sharp tang and a long, savoury finish with hints of hazelnut and brown butter. Every bite tells the story of Somerset terroir.
Best for: Moments when you want to understand why British cheese matters. Perfect for serious cheese boards, traditional ploughman's lunches, or just appreciating with a glass of proper ale.
Three generations of Montgomery expertise—this is Somerset farmhouse tradition you can taste.
250 Gram Wedge
This is the gold standard of English farmhouse Cheddar—made by the Montgomery family on their Somerset farm using methods unchanged since 1946. Raw milk, traditional rennet, clothbound ageing—this is what Cheddar was before factories took over.
Flavour: Rich, complex, and perfectly balanced. Sweet grassland notes up front, followed by sharp tang and a long, savoury finish with hints of hazelnut and brown butter. Every bite tells the story of Somerset terroir.
Best for: Moments when you want to understand why British cheese matters. Perfect for serious cheese boards, traditional ploughman's lunches, or just appreciating with a glass of proper ale.
Three generations of Montgomery expertise—this is Somerset farmhouse tradition you can taste.
The Montgomery Legacy
The Montgomery family has been making Cheddar on their Somerset farm since 1946, when Arch Montgomery chose quality over quantity. Today, Jamie Montgomery continues the family obsession with traditional methods that most producers abandoned decades ago.
This isn't just about heritage—it's about uncompromising standards. Every wheel is made with raw milk from their own herd, using animal rennet and traditional starter cultures that create complexity you simply can't replicate with modern shortcuts.
What Makes It Special
Raw Milk: Unpasteurised milk from their own Holstein-Friesian herd grazing Somerset's rich grasslands. All the beneficial bacteria and complex proteins remain intact to develop into extraordinary flavours.
Traditional Make: Pint starter cultures, animal rennet, and hand-stacking the curds in the traditional "cheddaring" process that gives this cheese its name.
Clothbound Ageing: Every wheel is wrapped in muslin cloth and aged in natural Somerset caves for exactly 12 months. This allows the cheese to breathe whilst developing that distinctive crusty rind.
Single Farm Source: Milk, make, and maturation all happen on the same Somerset farm—complete control over every element of quality.
The Science Behind Excellence
Raw milk contains complex protein structures and beneficial bacteria that pasteurisation destroys. During 12 months of ageing, these components develop into the amino acids and calcium lactate crystals that create Montgomery's characteristic complexity.
The clothbound environment creates a living ecosystem where beneficial moulds on the cloth interact with the cheese, developing flavours whilst the natural rind protects and concentrates the interior paste.
Somerset terroir matters—the mineral-rich soils and temperate climate create milk with unique fat compositions that translate directly into flavour.
Taste and Texture
Paste: Deep ivory-yellow throughout, firm but yielding, with scattered white crystals that provide satisfying textural contrast.
Texture: Dense and smooth when young, developing granular complexity with age. Perfect moisture balance from clothbound ageing—never dry or crumbly.
Flavour Profile:
Sweet grass and wildflower honey up front
Sharp, clean acidity that builds gradually
Rich umami depth with beef stock undertones
Roasted hazelnuts and brown butter
Long finish with hints of sea salt and herbs
The clothbound rind adds earthy, mushroomy complexity near the edges whilst the core remains sweet and nutty.
Pairing Logic
Montgomery's complexity demands partners that either match its intensity or provide thoughtful contrast. This is serious cheese that rewards serious pairing consideration.
Classic Pairings:
English Bitter: Traditional Somerset farmhouse ales
Vintage Port: Sweet fortification balances sharp acidity
Scrumpy Cider: Local Somerset apple cider—perfect terroir match
Modern Approaches:
Aged Burgundy: Pinot Noir's earthy complexity complements the farmhouse character
Single Malt Whisky: Highland malts with honeyed notes
Natural Wine: Funky fermentation echoes the raw milk complexity
Traditional Accompaniments:
Cox's Orange Pippin apples—classic English pairing
Pickled onions—traditional pub combination
Crusty farmhouse bread—proper foundation for serious cheese
English mustard—sharp heat that matches the cheese's intensity
Serving Suggestions
Temperature: Room temperature minimum—60 minutes out of the fridge to let those Somerset fats soften completely and aromatics develop.
Cutting: Use a proper English cheese knife and cut generous wedges. Show off that beautiful clothbound rind and interior paste development.
Traditional Service: Serve with water biscuits, farmhouse chutney, and perhaps a pint of bitter for the full Somerset experience.
Respect the Craft: This cheese deserves attention—don't hide it in melted dishes or overpower it with strong accompaniments.
Storage & Handling
Preserve the cloth: Never remove the muslin—it's integral to the cheese's protection and character development.
Breathable wrapping: Cheese paper over cut surfaces, leaving clothbound sides exposed to breathe naturally.
Cool storage: Vegetable crisper maintains ideal humidity without compromising the natural rind.
Shelf life: 4-6 weeks once cut, but flavour peaks within the first 10 days when the paste is most vibrant.
Why It's Worth It
You're not just buying cheese—you're supporting three generations of Somerset farming expertise. The Montgomery family's 80-year commitment to quality over quantity means every wheel receives individual attention.
Raw milk production requires significant investment in herd health, pasture management, and rigorous testing. Clothbound ageing for exactly 12 months ties up capital and storage space that factory producers can't afford.
Single farm sourcing means complete control but higher costs—no bulk milk purchasing or shortcuts. When you factor in the heritage, traditional methods, and uncompromising standards, this represents exceptional value for authentic Somerset craftsmanship.
The Somerset Story
Every wheel tells the story of Somerset's greatest cheesemaking tradition. The Montgomerys chose to preserve methods that defined English farmhouse Cheddar before industrialisation changed everything.
This cheese represents what's possible when traditional skills meet perfect conditions—Somerset pastures, raw milk heritage, and the patience to age cheese properly. It's not just Cheddar; it's English farming culture you can taste.