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Cheddar, Montgomery's

The Montgomery family has been farming in England since 1911 when Jamie Montgomery’s grandfather, Sir Archibald Langman, took over at Manor Farm and continued the tradition of cheesemaking already established there. Cheese is now made at the farm seven days a week from the milk of a herd of about 200 Friesian cows. Jamie Montgomery carefully manages the herd’s diet to ensure proper levels of fat and protein, which  affect the quality of the milk and, ultimately, that of the cheese.

Montgomery’s Cheddar is one of three traditional cheddars still made in Britain. It is made from raw milk and cultures cultivated from strains of natural bacteria found in the milk itself. While these cultures can sometimes lead to variations in flavor from wheel to wheel, they also produce the notes of fruit, minerals and broth that characterize this rich, robust cheddar.

Farm / Company: Manor Farm/Neal's Yard Dairy

Cheesemaker: Jamie Montgomery and Steve Bridges

Proprietor: Jamie Montgomery

Affineur: Neal's Yard Dairy

City, State: North Cadbury

Region: Somerset

Country: United Kingdom

Milk Type: Cow

Milk Treatment: Raw

Rennet: Traditional

Rind: Cloth

Texture: Firm

Aging: 12 months

Size(s): 52-pound wheel