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Montgomery's Cheddar
In a hallowed land believed
to be the location of King Arthur's mystical Camelot, a herd of young Friesan-Holstein
cows tread on ancient ground. Grazing on rich green pastures, the Manor Farm
cows don't dwell too much on the stories that tell how England's Once and Future
King's defended Wessex from the Saxons on that very land so many centuries ago.
The process of making distinctive
farmhouse cheddar has been something that the Montgomery family has been sharing
and enjoying for generations at Manor Farm. Montgomery's might be the last
remaining farmhouse cheddar that has its curds broken up by an old, slow peg
mill, which produces a unique fissuring and brittleness in the cheese. Natural
crystals can develop in Montgomery's cheddar after fourteen months of aging and
the flavors hit a sublime balance between sharp and fruity and deep and nutty.
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