Montgomery's Cheddar

Broth, allium, horseradish are balanced with caramelized, sometimes fruity notes.

Raw cow's milk, Salt, Starter Culture, Rennet

Allergens: Milk

The Montgomery family has been farming at Manor Farm in North Cadbury, Somerset since 1911, and has been making cheddar there for three generations. Jamie Montgomery and cheesemaker Steve Bridges are the current custodians of that tradition and among only a handful of producers still making truly traditional raw milk clothbound cheddar in England. They use the same starter cultures Jamie's family has used for over a century, wraps each wheel in muslin cloth, rubs it with lard, and ages it on wooden shelves for at least twelve months. The wheels sold at Talbott & Arding are selected by Neal's Yard Dairy, who visit the farm personally to taste and choose each batch.

When you receive your cheese, unpack the order right away and refrigerate the items. We recommend using the cheese paper we wrap and ship the cheese in to store your cheese at home. A good place to store the cheese is in the salad drawer of your fridge because the moisture helps to prevent cheese from drying out while also allowing it to breathe. Always bring cheese to room temperature before serving.

We will always choose the option that gets your cheese to you at its best, you will be alerted at checkout if expedited shipping applies to your order.