Montgomery farmhouse cheddar
Which is one of my father's son and holy Ghost standards for my cheese board. But I'm still waiting for the St Angel Brie.
Firm with a crumbly texture and a long, balanced finish. One bite and you're transported to a meadow in Somerset with a bottle of musty cider and a heifer as your companions.
Country of Origin: UK
Milk Type/Treatment: Raw Cow (Though sometimes Pasteurized)
Rennet Type: Animal
A truckle of Montgomery's resembles the trunk of a noble tree. Peel back the cloth and break into a wheel and you'll find a cheese that is rich and toasty, exhibiting none of the acid-sharpness of block cheddar. James Montgomery takes great care to ensure the cows are eating a balanced diet of grass and silage. Too much of either and it affects the fat/protein makeup of the milk.
Cheddar has been made on Manor Farm in North Cadbury, Somerset for over 100 years. James Montgomery is the current proprietor and 3rd generation to run the family business. The cheddar is made from the raw milk of a herd of 200+ Friesian cows. James keeps a close watch on the diet of the cows as it has a great effect on the fat to protein levels in the milk. Too much fat can lead to off or rancid flavors, too much protein and the texture could be off. Premium production batches are selected by Neal's Yard Dairy, whose experts visit Manor Farm personally to select the wheels they wish to represent. Alongside Jamie Montgomery, they carefully taste all the cheese made over the course of the previous month and select only the ones that fit their desired profile. The wheels selected by Neal's Yard Dairy are set aside and continue to age at the farm until they are ready to be exported.
A tart and funky cider, a traditional English pale ale or a pinot noir would be appropriate for Monty's. A slather of Tait Farms Apple Chutney if you're feeling wild.
Firm with a crumbly texture and a long, balanced finish. One bite and you're transported to a meadow in Somerset with a bottle of musty cider and a heifer as your companions.
Country of Origin: UK
Milk Type/Treatment: Raw Cow (Though sometimes Pasteurized)
Rennet Type: Animal
A truckle of Montgomery's resembles the trunk of a noble tree. Peel back the cloth and break into a wheel and you'll find a cheese that is rich and toasty, exhibiting none of the acid-sharpness of block cheddar. James Montgomery takes great care to ensure the cows are eating a balanced diet of grass and silage. Too much of either and it affects the fat/protein makeup of the milk.
Cheddar has been made on Manor Farm in North Cadbury, Somerset for over 100 years. James Montgomery is the current proprietor and 3rd generation to run the family business. The cheddar is made from the raw milk of a herd of 200+ Friesian cows. James keeps a close watch on the diet of the cows as it has a great effect on the fat to protein levels in the milk. Too much fat can lead to off or rancid flavors, too much protein and the texture could be off. Premium production batches are selected by Neal's Yard Dairy, whose experts visit Manor Farm personally to select the wheels they wish to represent. Alongside Jamie Montgomery, they carefully taste all the cheese made over the course of the previous month and select only the ones that fit their desired profile. The wheels selected by Neal's Yard Dairy are set aside and continue to age at the farm until they are ready to be exported.
A tart and funky cider, a traditional English pale ale or a pinot noir would be appropriate for Monty's. A slather of Tait Farms Apple Chutney if you're feeling wild.
SKU: CHGB089P
Which is one of my father's son and holy Ghost standards for my cheese board. But I'm still waiting for the St Angel Brie.
I love this! It’s sharp and flavorful without being harsh, and has a lovely long aftertaste.
