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 local milk. 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
Country: United Kingdom
Milk Type: Cow
Milk Treatment: Raw
Aging: 12 months
Size(s): 52-pound wheel