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Neal's Yard Dairy Montgomery's Cheddar

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neals yard dairy montgomerys cheddar cheese
Neal's Yard Dairy Montgomery's Cheddar
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  • Raw
  • Animal Rennet
  • Age: 12 Months
  • Cow Milk
  • by Montgomery's Cheese
  • England
  • Approachable
  • Soft

A world-renowned standout in the cheddar family, Neal's Yard Dairy Montgomery's Cheddar is hand-formed to create massive, 60-pound cylinders. Fresh cow’s milk curds from the Montgomery Farm in Somerset, England are wrapped in linen and rubbed with lard before aging for over a year. From there, affineurs at London’s Neal’s Yard Dairy choose the nuttiest, crumbliest wheels to serve in their shop—and to send to Murray’s headquarters in New York City. Try this gorgeous cheddar with Murray's Genoa Salami and Effie’s Oatcakes.

“This is a classic cheddar made in the traditional way. Slice it as thin as possible or grate it, add some roast beef or pastrami, mustard or Worcestershire all on some toasty rye and it's the best sandwich ever made. If you’re not looking for a full meal, try crumbling it up and pairing it with pickles for a perfectly balanced cheeseboard.”
Murray’s Education Team – New York, NY
Raw Cow's Milk, Salt, Cheese Cultures, Rennet, Lard

Allergens: Milk

  • Neal's Yard Dairy Montgomery's Cheddar is made using fresh cow’s milk from the Montgomery Farm in Somerset, England.
  • Since 1911, the Montgomery family has made cheddar cheese.
  • The cheese is made seven days a week, to guarantee it’s produced using the freshest ingredients with no milk going to waste.
  • The cheddar label not only applies to the style of cheese but also to the process used to make it.
  • Cheddaring cheese is a multi-step process.
  • Curds are cut and formed into mats that get stacked on top of each other to release excess whey. As they rest, the mats are rotated in the stack so each gets the benefit of being at the bottom of the pile.
  • After resting, the curd mats get milled into smaller pieces and formed into wheels that are similarly stacked on top of each other to release whey and create a drier, crumblier cheese.
  • Montgomery Farm wraps the formed cheeses in linen and rubs them with lard before they age for at least 12 months.
  • Clothbound cheddars are known for having a mottled rind, indicating the presence of a whole microbial community carefully cultivated during the aging process.
  • This microbial presence helps the cheese slowly develop its rich earthy, beefy flavor.
  • Occasional bluing sometimes appears within the paste, as cracks and fissures sometime develop naturally as the cheese ages.
  • Representatives from the London-based Neal Yard’s Dairy shop visit the farm monthly in order to taste batches and select which cheeses they will sell and export to the United States.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
  • Montgomery’s Cheese has been made by the Montgomery family in Somerset, England, across three generations.
  • Sir Archibald Langman bought the farm in 1911; his daughter Elizabeth Montgomery took over 1963 and her son Jaime runs the business now.
  • The business is located on a 1,200-acre farm with grassland grazed by 180 Friesian/Ayrshire cows (whose milk is used exclusively for their standout Cheddar) and 150 Jersey cows.
  • They make their Cheddar using traditional “cheddaring” methods, which involves cutting, stacking and turning the curds by hand.
Family Owned

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