Montgomery’s Farmhouse Cheese

Jamie Montgomery, the third-generation cheese maker at Montgomery's farm in South Somerset, has built a reputation for creating exceptional cheddar. The farm has a rich history of cheese making, dating back to before Jamie's grandfather retired there in 1911.

Montgomery's Cheddar is made with care and skill, using traditional methods such as the use of "pint starters" and an old, slow peg mill. The cheeses are aged for around 14 months, resulting in a golden, rich, nutty, and sweet cheese with a full lingering flavor and characteristic slightly crumbly texture.

In addition to traditional cheddar, Jamie also developed a new cheese recipe, somewhere between a cheddar and a Tomme, named Ogleshield. The cheese was developed using the milk from Jersey cows and has a more supple texture and earthier flavor due to the rind being washed to retain moisture and develop more savory flavors.

Montgomery's Farm is located in an area steeped in history, with a possible connection to Camelot, and Jamie continues to innovate and perfect his cheeses while staying true to traditional methods and using locally sourced ingredients.

With close attention to detail and a passion for creating delicious cheeses, Jamie and Montgomery's farm are a true example of artisanal cheese making at its finest.