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Montgomery Cheddar
Montgomery Cheddar - Rennet & Rind British Artisan Cheese
Montgomery Cheddar - Rennet & Rind British Artisan Cheese
Montgomery Cheddar - Rennet & Rind British Artisan Cheese
£7.38
250GM500GM1KG

Aged 13 months or more, Jamie Montgomery’s cheddar has a golden interior and satisfying bite that delivers a perfect balance and long, lingering finish. It is made in North Cadbury, in the rustic countryside of southwest England, from unpasteurised milk produced on the Montgomery family’s 500-year old farm.

Perry Current Profile Note:

The old faithful. Montgomery’s Cheddar. Monty’s profile is coming along pretty darn good this year. The flavour is full. Proper round. You’ve got fair few ideas going on in there, but the thing I love about this profile with everything that’s going on... acidity, tang, sweetness, meaty, parma ham salty, they’re all dialled down a bit. Yes, they’re there, but not in your face.

Everyone craves that big impactful flavour, but I think Montgomery’s is a bit of a session cheddar? One to think about, whip out that smoking jacket, pour yourself a nice glass of bitter and just think. What a wonderful experience this cheddar providing is my palate. It will make you work, but it will be worth it. 

Matured on site at Rennet & Rind by Perry

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

HERD

Holstein Friesians

Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany.

MILK

Unpasteurised

Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

A Word on Rennet & Rind Maturing

"Montgomery Cheddar is what I would describe as raw natural cheese, huge variants of great cheddar flavours. It important to try every single batch to ensure we understand what will compliment it well."


Perry James Wakeman- R&R Affineur

North Cadbury, SOmerset, British Isles

North Cadbury is a village and civil parish 5 miles west of Wincanton, by the River Cam, in the South Somerset district of Somerset, England

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Jamie Montgomery

The Montgomery family have been farming the North & South Cadbury pastures for three generations, to make their delicious Montgomery Cheddar.

Jamie Montgomery’s Grandfather, Sir Archibald Langman, bought the family farm in 1911 and while so many others gave up during the World Wars, they continued to churn their cheese for many to enjoy.

The cheese making process has been passed down from generation to generation. Elizabeth Montgomery followed her father’s footsteps and took the reigns from Sir Archibald to ensure the same high-quality standards and unique recipe were followed. She continued to lead through the 60’s, 70’s and 80’s at a time when the growth of the supermarkets appeared to seriously threaten the future of unpasteurised cheddar.

But the famous Montgomery cheese survived and when Jamie Montgomery finally inherited the role of Master Cheesemaker from his mother, it coincided with the rise of beautiful artisan foods & independent delicatessens. It now holds its place proudly on the shelves whilst we as customers demand higher quality products and knowledge about the food we consume.

Jamie is committed to every small detail that goes into the production of his family made cheese – from the quality of the grass that his cows graze on, through to the taste and texture of the final product. While many farmers are changing their methods of farming across the country, Jamie has stuck to his guns and still farms in the same traditional way as his family before him.

Part of village daily life is seeing the 200 Friesian cows coming in from the fields ready for milking. His small team are there ready helping him to care for the stunning animals in the best way they can, which in turn produces the best tasting cheese.

Most cheeses are then matured for 12 months wrapped in muslin cloth on wooden shelves. Some are even matured for 18 months for that extra special Montgomery’s Cheddar, it is the epitome of traditional, handmade, unpasteurised Somerset cheddar.

Its deep, rich, nutty flavours have won worldwide acclaim and will continue to do so under the pride and attention of the Montgomery Family.

Cows' Milk, Salt, Animal Rennet, Starter culture. 


Energy1800kj/435kcal
Fat37.0g
of which saturates21.0g
Carbohydrates0.1g
of which sugars<0.1g
Protein25.5g
Salt1.48g



Disclaimer


Allergens, Ingredients and Nutritional Information Disclaimer

These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk

THINGS THAT WE SELL THAT COMPLIMENT MONTGOMERY CHEDDAR

Sparkenhoe Red Leicester
£8.13
Cornish Yarg
£8.00
Lincolnshire Poacher
£7.80
Alpen Cheddar
£11.99
Westcombe Cheddar
£7.24
Duckett's Aged Caerphilly
£7.75

Customer Reviews

Frequently asked questions about Montgomery Cheddar

What is Montgomery Cheddar?

Montgomery Cheddar is a traditional, handmade, clothbound cheddar crafted using raw cow’s milk. Known for its deep, nutty, and complex flavour, it represents the epitome of authentic Somerset cheddar.

What’s the story behind Montgomery Cheddar?

Montgomery Cheddar is made by the Montgomery family on their 500-year-old farm in North Cadbury, Somerset. For generations, the family has used traditional cheesemaking methods, including using unpasteurised milk from their herd of Holstein Friesian cows and aging the cheese on wooden shelves in muslin cloth for up to 24 months.

How to store Montgomery Cheddar?

To preserve its flavour and texture, Montgomery Cheddar should be stored in the refrigerator, wrapped in wax paper or its original packaging. Keeping it at a consistent temperature below 5°C ensures freshness. Remove from the fridge about 30 minutes before serving to allow it to reach room temperature. Please view packaging for storage instructures.

How long is Montgomery Cheddar matured for?

Montgomery Cheddar is matured for 12–24 months. This aging process allows the cheese to develop its characteristic deep, nutty flavour, along with complex savoury and tangy notes.

Where does Montgomery Cheddar come from?

Montgomery Cheddar is produced on the Montgomery family farm in North Cadbury, nestled in the rolling countryside of Somerset, England. The region’s lush pastures provide the ideal conditions for the cows that produce the rich, unpasteurised milk used in the cheese.

Where to buy Montgomery Cheddar?

Montgomery Cheddar can be purchased directly from artisanal cheese retailers like Rennet & Rind, specialty cheese shops, and online platforms such as the Montgomery Cheese website. Some farm shops and high-end grocery stores may also stock this exceptional cheddar.

How does Montgomery Cheddar compare to other cheddars?

Montgomery Cheddar is considered one of the finest examples of traditional Somerset cheddar. Unlike mass-produced cheddars, it is clothbound, made with raw milk, and aged for up to two years, resulting in a deeper, more nuanced flavour. It’s often regarded as more savoury and complex compared to milder, creamier cheddars. Its texture, which is firm yet creamy, and its long, lingering finish make it a favourite among cheese connoisseurs.