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From the muggy cellars of Jamie Montgomery's Manor Farm, emerged a hand-washed cheese that stands out among the British countryside. Past the Ogleshield's pungent, burnished rind, the paste is creamy and supple. The Jersey cow's raw milk creates a pliant, unctuous paste - a cheese that can be enjoyed over warm vegetables or simply with a few crackers and a frosty beer. Flavors of baked apples and cured bacon melt across the palate, growing in intensity the closer it gets to its brine-washed rind. This cross between Montgomery's signature Cheddar and a classic French Tomme, the creamy Jersey milk will certainly leave you remembering the Shield.