On Thursday 18th April, 13 of us gathered at Manor Farm in North Cadbury to see the cheese-making operations of Jamie Montgomery, famous for his award-winning cheddar as well as his unique Ogleshield cheese.
Jamie welcomed us in the farm courtyard, then took us into the dairy. First, we had to walk over a sterilising mat and don protective footwear. Then we were taken through the stages of production, where at each stage Jamie explained the critical points to watch out for and how everything was very traditional, skilled and hands-on. Many questions were asked. We ended in the store-rooms, where the cheeses mature, normally for 12 to 18 months. They are regularly turned and vacuumed (with a Henry!) to keep them in perfect condition.
Finally, we were treated to a tasting of the Montgomery cheeses. What do the cheeses taste like? Well, I could do worse than quote their website:
“Montgomery’s Mature Cheddar is the epitome of traditional, handmade, unpasteurised Somerset Cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves and has deep, rich nutty flavours. The fuller flavour that the 18 months Extra Mature Cheddar brings to the palate is nuttier, the spiciness rises also which gives it a more peppery taste.”
“Developed over the last ten years or so Ogleshield is made using the beautifully rich milk from the Montgomery’s herd of Jersey cows. The cheese is washed with a special brine every three days to achieve a slightly pungent moist rind which softens the cheese and gives it an extra depth of flavour. A superb Westcountry equivalent to Raclette, it cooks and melts brilliantly.”
Jamie joined us afterwards for a convivial dinner at The Catash Inn nearby, where the highlight was macaroni cheese made with Montgomery cheddar.
Brue Valley Rotary - Working in the Community 