Montgomery Cheese: We’re in this together
‘I have a customer who calls our cheddar ’50 Mile cheese’. That’s how far he drives before he loses the taste on his tongue.’ Says Jamie Montgomery, the 3rd generation to up the cheese-making mantle at his family farm, right next to us in North Cadbury.
It’s a heck of a cheddar,: with a structure and bite that melts in the mouth. The flavour begins slowly, arriving first as a perfume in the nose and then travelling back across your mouth: deep and rich with a nutty, savoury complexity. Prizewinner at 10 British Cheese Awards and 5 World Cheese Awards on his watch and Ogleshield, the raclette-style sister cheese growing fast in reputation and popularity alongside, to prove it.
Walking into the ageing barn at Manor Farm is to go back a century in time: a huge space, shelves neatly stacked with some 6000 truckles of cheddar – a year’s worth. It’s a striking sight. ‘There was already cheesemaking here before my grandfather arrived in 1911, as there would have been on every dairy farm.’ He says. ‘The grass is good around here, you didn’t have to have many cows before you had too much milk and had to find a way of storing it.’