The Montgomery family are third generation farmers in South Somerset. They make their cheese 7 days a week to ensure the freshness of the milk, which is vital since the milk is not heat-treated before use. One of the handful of true farmhouse cheddars, this traditionally made cheddar has a broad range of flavors. Montomerys' cheddar can be matured for 18months to produce a full nutty flavour and a dry texture. However, when matured for 12 to 14 months the full nutty flavour is accompanied by a slightly moister texture.
8 ounces
Priced per half pound.