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.