Top 9 Local Cow's Milk Cheeses
in Somerset

Montgomery’s Cheese is a family-run artisan cheesemaker based in South Somerset, England, renowned for its traditional farmhouse Cheddar produced at the North Cadbury farm, where cheesemaking has been carried on for three generations. The cheese is handmade using raw cow’s milk from the family’s own herd, following time-honoured methods that include cloth binding and maturation on wooden shelves for a minimum of 12 months. This process results in a deep, rich and nutty flavour profile that has become widely recognised in the UK and beyond. Longer ageing, as in the Extra Mature versions, further enhances complexity, developing a firmer texture and introducing subtle spicy and savoury notes. Montgomery’s Cheddar is hard, dense and slightly crumbly, with layered aromas ranging from sweet, milky tones to pronounced nutty and grassy nuances, and occasional natural blue veining that adds further character. The Montgomery family has preserved this cheesemaking tradition since the early 20th century, remaining faithful to historic methods that allowed this distinctive style to survive even as much of the industry shifted toward industrial production.Expand

Park Farm is a family-run farm and artisan dairy located in the village of Kelston, near the city of Bath in Somerset, with a history that spans more than a century. The Padfield family has been involved in farming for generations, while modern cheesemaking began in the 1990s with the revival of an old local recipe for Bath Cheese. All cheeses are made exclusively from the farm’s own cow’s milk, ensuring full control over quality and a direct link between pasture, animals, and final product. Park Farm focuses on small-batch, hands-on production, creating well-known cheeses such as Bath Soft Cheese, Bath Blue, and Wyfe of Bath, all shaped by natural maturation rather than industrial processes. Sustainability, animal welfare, and respect for traditional methods are central to their approach. The farm is also open to visitors, with a shop, café, and educational experiences that connect people directly with the cheesemaking process. Today, Park Farm represents a strong example of modern British farmhouse cheesemaking rooted in place, tradition, and authenticity.Expand

Feltham's Farm Ltd is located in Horsington, Somerset, England, where they produce organic cheeses. This producer is notable for making award-winning cheeses including Renegade Monk, a blue, soft cheese which has been recognized in various cheese awards. They utilize organic cow’s milk and other local ingredients in their production processes.Expand

Wyke Farms is a family-owned company specializing in the production of high-quality cheeses, most famously known for its traditional English Cheddar. The company was founded in 1861 in the southwest of England. It has always been owned by the same family, which has preserved traditional methods of production while also introducing innovations to maintain high standards of quality. Wyke Farms is renowned for making premium cheeses, especially its famous English Cheddar, which is recognized worldwide. Their cheeses are known for their rich flavor, creamy texture, and traditional production methods. Wyke Farms is best known for its Cheddar, made from milk sourced from local farms in Somerset. This cheese is available in various varieties, from young to aged Cheddars, with richer and more complex flavors as the cheeses mature. Wyke Farms is synonymous with quality, tradition, and innovation. Their ongoing focus on sustainability, family values, and the highest product quality has made them one of the most respected cheese producers in the United Kingdom.Expand

Eurilait, based in Shepton Mallet, Somerset, is one of the UK's leading suppliers of continental cheeses and dairy products. The company sources a comprehensive range of cheese, yogurt, butter, and cream from across Europe, adapting its offerings to cater to both retail and foodservice sectors. Eurilait is a subsidiary of two large French dairy cooperatives, Eurial and Agrial, leveraging their extensive dairy expertise and product range.Expand

This sharp cow's milk cheese is one of the most popular cheeses in the world today, and it was first produced in the village of Cheddar in Somerset county, England in the 12th century. Cheddar is a hard cheese made from pasteurized cow's milk, and it ranges from white to pale yellow in color. When young, its texture is smooth, and when it is left to mature, the texture becomes more crumbly and it gets a sharper flavor. Joseph Harding—a cheesemaker often referred to as the "father of Cheddar"—said that the authentic Somerset Cheddar should have a close texture, a full, fine flavor reminiscent of hazelnuts, and a melt-in-the-mouth quality. Although cheddar originated in England, the name cheddar can be used for cheese made anywhere because it is not protected, so one should be careful to avoid numerous low-quality, mass-produced "cheddar" found in many supermarkets nowadays, which is one of the main reasons for Cheddar's bad reputation for many people. This cheese is enjoyed throughout the world, but it is most popular in the United Kingdom and the United States - where it is usually colored with annatto seeds which give it an intense orange color. It is especially good when melted, and is perfect in dishes such as macaroni and cheese, grilled cheese sandwiches, or tuna melts.Expand

Applewood is an English cheese originating from Ilchester in Somerset, where it was first produced in 1965. Made from cow's milk, this cheddar cheese has a semi-hard, dense texture and a natural rind. It is also known as Applewood Smoked Cheddar – however, it is not smoked, but artificially flavored with smoke and dusted with paprika, giving it a golden-amber visual appearance on the exterior. Its flavor is spicy and smoky. It is recommended to grate Applewood over pasta and baked potatoes, but it can also be served with raisins and apples for those with a sweet tooth.Expand

Somerset Brie is a soft British cheese hailing from Somerset. It comes in a cylindrical shape and has a smooth white natural rind. The cheese is made from pasteurized cow's milk. Underneath the rind, the texture is smooth and creamy. The aromas are fresh, mushroomy, and grassy, while the flavors are generally mild. Somerset Brie is often used in sandwiches and salads, and it's recommended to serve it with cherries or apples. In 2002, it won many awards at the British Cheese Awards, including the gold medal in the category of Best Soft Cheese.Expand

Named after its producer, James Montgomery, this cheddar cheese is made from raw cow's milk from Montgomery's own Friesian cows. Most of these cheeses are matured for 12 months in muslin cloths, while the extra mature varieties are aged for 18 months. When mature, the cheese has rich and nutty flavors, while the extra mature version is nuttier and spicier, with peppery notes. Underneath its natural rind, Montgomery's Cheddar has a crumbly and grainy texture that melts in the mouth, and it is recommended to eat it on its own, on a cheeseboard, or grate it and use it in a variety of dishes such as shepherd's pie. Pair it with an IPA, an English cider, or a Scotch-based cocktail called Mark Twain.Expand

Keen's Cheddar is an English cheese hailing from Wincanton, Somerset. The cheese is made from raw cow's milk and it's left to mature for at least 12 months while wrapped in cheesecloth. Underneath its natural rind, the texture is smooth, creamy, dense, and firm. The aromas are rich and nutty, while the flavors are complex - nutty, smooth, earthy, and tangy, with a sharp finish. It's recommended to serve Keen's Cheddar with cheese, pickles, and crusty bread.Expand

Ringwell is an English cheese hailing from Somerset, where it's produced by Wootton Organic Dairy. This cheddar-style cheese is made from raw organic Jersey cow's milk and it's typically left to age from 2 to 6 months. Underneath its natural rind, the texture is crumbly and creamy. The aromas are mild, while the flavors are mild and creamy with a tangy finish.Expand

Old Burford is an English cheese made in Somerset by Wooton Organic Dairy. It's made from raw milk of Jersey cows, giving the cheese a deep golden color. The rind is bloomy, and underneath it, the texture is smooth, soft, and creamy, with a runny interior. The aromas are sweet and rich, while the flavors are sweet and creamy. Old Burford usually matures from 3 to 8 weeks. When young, it is firmer, but it develops a squishy texture after 3 and a half weeks.Expand

Ogleshield is an artisan cheese made in Cadbury, Somerset. The cheese is made from raw Jersey cow's milk. Its rind is washed in brine every 3 days, resulting in a sticky, slightly pungent rind which also softens the paste. The texture is creamy and supple, while the flavors are sweet and fruity. Ogleshield was created by Bill Oglethorpe, a storeman at the Neal's Yard Dairy, who modified the Jersey Shield cheese by washing the rind, which affects the texture, flavor, aroma, and the quality of the rind itself. It's recommended to use Ogleshield in dishes such as raclette due to its great melting properties.Expand

Exmoor Blue is a handmade, soft, blue veined cheese with blue and white moldy coating made from Jersey cows' richly flavored full fat milk. Its texture is buttery and soft with a slightly peppery taste at the finish, and the cheese is matured for three to six weeks while being turned every other day. Only vegetarian rennet is used when making Exmoor Blue, making it suitable for vegetarians. Tastes even better on a baked potato or paired with a powerful red wine.Expand