• Home
  • Neal's Yard Dairy Montgomery's Cheddar

Neal's Yard Dairy Montgomery's Cheddar

$39.99/Lb


An authentic cheddar of cow's milk hand-formed into hulking 60 pound cylinders by James Montgomery in Somerset, England. Each cheese is wrapped with linen and rubbed with lard before cellaring. The curse and wonder of traditional cheese is huge variety from wheel to wheel, making Murray's selection all the more critical. We look for savory flavor developed over more than 12 months of aging; the best wheels of Monty's cheddar have a nutty meatiness described by our British colleagues as ''reminiscent of the caramelised edge of a Sunday roast.'' Montgomery's is proof positive that cheddar and beer make good bedfellows.


Just the Facts

Country
United Kingdom
Region
Somerset
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
12-18 months

Pour a glass of...
  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne



    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.



    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.

    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.



    Basque/Normandy : barnyardy and funky, but still with a little sweetness.

    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Pale Ales & IPAs

    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.

    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.