Montgomery Cheddar’s Taste
Made by third-generation farmers in Somerset, Montgomery’s Cheddar – affectionately called “Monty’s” here at Stinky – is a genuine farmstead cheese, with milk from the farm’s 140 Friesian-Holstein cows. Clothbound and aged for over a year, with occasional blue mold (don’t worry, it’s good for you!), Monty’s is a true classic and one hell of a cheese. It’s grassy, sweet, and sharp, basically the perfect cheddar.
Serving Montgomery Cheddar
The Cheddar can be eaten cooked, grated or eaten on its own. However, it makes its mark when added to the cheeseboard. Montgomery’s Mature Cheddar reveals deep, rich, nutty flavors. This cheese loves beer! Pair with any earthy lager or pilsner for a refreshing combo.
How Montgomery Cheddar is Made
Montgomery’s Cheddar is one of the few truly traditional, handmade, unpasteurized types of Cheddar produced by James Montgomery in Somerset, England. The farm uses milk only from Montgomery’s own herd of 200 Friesian cows. The cheese is made available in variety of flavor, ageing periods and sizes. Most cheeses are matured for 12 months in a muslin cloth on wooden shelves, while some like Montgomery’s Extra Mature Cheddar are aged for 18 months to deliver that special texture and flavor.