Montgomery Extra Mature Cheddar is a long-aged farmhouse Cheddar that represents a more intense and complex expression of the classic Montgomery’s style. It is handmade from raw cow’s milk produced on the family’s farm in North Cadbury, using traditional cloth-binding methods that allow the cheese to mature naturally and develop depth over time.
Compared to the standard version, the Extra Mature Cheddar is aged for a significantly longer period, often 18 months or more, which gives it greater concentration and complexity. Its texture is firm and slightly crumbly, with natural protein crystals that indicate extended maturation.
The flavour is powerful yet balanced, showing deep roasted nut notes, gentle sweetness, and earthy, grassy nuances linked to the pasture-fed milk. Subtle savoury and lightly spicy tones emerge toward the finish, creating a long, layered aftertaste without harshness.
Aromatically, it is rich and expressive, reflecting both traditional cheesemaking techniques and careful aging. Montgomery Extra Mature Cheddar is best enjoyed on its own to fully appreciate its structure and depth, but it also pairs well with robust wines, craft ales, or simple accompaniments that allow its character to stand out.
It exemplifies the Montgomery family’s commitment to traditional farmhouse cheesemaking and long maturation as a path to authenticity and quality.
Producer
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.
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