Montgomery's Cheddar

Named after its producer, James Montgomery, this cheddar cheese is made from raw cow's milk from Montgomery's own Friesian cows. Most of these cheeses are matured for 12 months in muslin cloths, while the extra mature varieties are aged for 18 months.

When mature, the cheese has rich and nutty flavors, while the extra mature version is nuttier and spicier, with peppery notes. Underneath its natural rind, Montgomery's Cheddar has a crumbly and grainy texture that melts in the mouth, and it is recommended to eat it on its own, on a cheeseboard, or grate it and use it in a variety of dishes such as shepherd's pie.