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.
Matured on site at Rennet & Rind by Perry
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Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany.
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.
"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 WakemanCheese Guy & Maturer
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