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Produced in Somerset, England by Jamie Montgomery, Montgomery's Mature Cheddar is the epitome of traditional, handmade, raw milk Somerset cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves and has deep, rich, nutty flavours. He even uses the same starter cultures that his family used over 70 years ago to ensure variety and depth of flavour in the cheese.

This example of cheddar, however, brings together numerous factors which contribute to it being widely held as one of the best, if not the best, in the world. It is made in Somerset, the original home of Cheddar cheese, where the damp climate results in lush pastures. The milk Jamie uses is unpasteurized and comes from the 140 Holstein cows from his own farm, to which he adds traditional animal rennet. The curds are cheddared by hand, a traditional process by which the texture of the curds is changed from crumbly lumps to pliable, elastic slabs, essential to create the characteristic body of a true artisan cheddar. The cheese is bound in cloth which allows it to breathe, creating a natural maturation and the development of complex flavors, and allowed to mature for a minimum of eleven months.

Montgomery Cheddar is full flavored and develops a depth and complexity as it ages.

Country England flavor grassy , nutty flavors earthy intensity strong Milk Cow pasteurized un-pasteurized texture hard Type Cheddar



5004 Prytania St.   (504) 899-4737
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641 Tchoupitoulas   (504) 304-1485
M-W 11-6   TH-SAT 11-8   SUN 11-4