Montgomery’s Cheddar

(4 reviews)
Milk Type: Cow
Origin: Somerset, England

“The statesman of the farm, Montgomery’s Cheddar is the epitome of traditional, handmade, unpasteurised Somerset cheddar. Its deep, rich, nut flavours have won worldwide acclaim.

The cheese is made 7 days a week to ensure the freshness of the milk and Jamie uses the same strains of starter culture as his grandfather did 100 years ago. He is one of the few cheesemakers who still uses calf rennet to set the curds, and he is almost unique in using a peg mill to break up the cheddared curd which gives the cheese its brittle, broken texture.

About 120 cheeses are made each week with the milk produced by the Montgomery’s 200 Friesian cows. Most are matured for 12 months wrapped in muslin cloth on wooden shelves. Some are matured for 18 months for an extra special cheddar.

Sometimes you may find a bit of blue in these ultra traditional cheddars. This is quite normal, and the cheese may even be tastier because of it.”

– Montgomery’s Cheddar

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Reviews from the Fetaccompli community

Cheddary Delight

by on 10 July 2022

Delicious cheddar cheese. Not too strong but bloody lovely. Would def have again. Would go well with wine.


by Jon S on 7 July 2022

Strong and more complicated flavour than a standard cheddar, ours did indeed have a streak of blue that perhaps enhanced the flavour? A winner!

Acidy with fizz

by AussieCheeseLover on 11 May 2021

This cheese has a gorgeous texture, taste is strong and acidic with a slight fizz.

Lovely cheddar

by Leo Phillips on 11 May 2021

Very nice indeed, slightly less nutty and a little more acidic than most.