Montgomery's Cheddar

Made from raw cow's milk, Montgomery's cheddar is produced according to a very traditional recipe and, for many, has become the benchmark English farmhouse cheddar. Matured for between 12 and 14 months before release, flavors are rich, meaty and robust with sweet - almost caramelized - fruity notes. The starter cultures used for production are the same strains that were used when the Montgomery family started cheesemaking 70 years ago. Although the cultures are difficult to handle, they produce a wide range of flavors. The unique and varied blend of flavor characteristics have become synonymous with Montgomery's cheddar.