We’re very excited to have got our hands on some Ogleshield – Montgomery Cheddar’s softer, washed-rind, Jersey milk cousin. Ok so they’re not much alike, but they are made at the same place.
Made with fattier milk from a herd of Jersey cows, the cheese is then washed in brine every three days. It has a fruity flavour and a supple texture. It’s great for cooking, raclette-style or otherwise, but also a tasty nibble in its own right – a less gooey alternative to some other washed-rind cheeses.
Gorwydd (pronounced Gor-with) Caerphilly is a mature caerphilly produced by the Trethowan family. It used to be made on Gorwydd Farm in the Welsh mountains, but the dairy has now moved over the border to Somerset. It’s made according to a traditional recipe with raw unpasteurised cow’s milk and a traditional animal rennet. However, unlike traditional caerphilly that was sold young, Gorwydd is matured for three months. This maturation allows texture to develop through the cheese: a natural rind, surrounding a creamy mushroomy layer, with a crumbly lemony centre.
Gorwydd has won all sorts of awards. Most recently, “Super Gold” at the 2016 World Cheese Awards in San Sebastián, making it one of the top 66 cheeses in the world.
It is with great pleasure that I introduce our special “Cheese of the Fortnight” – Montgomery’s Cheddar. Yes, that’s right, my namesake in the cheese world. And, as you won’t be at all surprised to hear, I think it’s a good ‘un.
Montgomery’s Cheddar is a handmade unpasteurised cheese made (with animal rennet) in North Cadbury, Somerset. To say we’ve struggled to find a good strong cheddar to slot into our cheese selection is putting it a bit high, but I wasn’t so Keen on Keen’s (another West Country Cheddar); Lincolnshire Poacher is a solid option, though I prefer the Double Barrel extra mature version.
Montgomery’s, however, is impressive. A strong cheddar, with a real depth of flavour and an unusually dry texture (due to the curds being shredded with an old-fashioned peg mill, rather than sliced). Watch out for the odd blue vein – a sign of a traditional cheddar, matured in cloth rather than plastic.
Fantastic with our Miller’s Ale crackers, which add bite from their thick cut and their hoppy, slightly sour taste.