Though the cheese world is all abuzz about the recent release of Hook’s Cheese Company’s 15-Year Cheddar, which the Wisconsin creamery is selling for $50/lb., this week our list takes us back to the birthplace of Cheddar – England. Currently made by the third-generation of Montgomery family cheesemakers in Somerset, this farmstead Cheddar is lovingly crafted seven days a week using milk from the family’s own cows. Y’all know how much I admire Wisconsin cheesemakers, but you’ve got to give props to the Montgomerys, too, who make their cheese on the land that some believe was the location of King Arthur’s Camelot!
Montgomery’s Cheddar is made with raw cow’s milk and been aged for 14-20 months, so it’s possible that your slab may feature crystals, though mine did not. Instead, my piece was smooth, pasty and an almost bewildering bouquet of flavors. It was hard at first to place the taste – was this cheese fruity, flowery, nutty or sugary? The answer is: all of the above. It’s not a Cheddar with which to cook – it’s definitely for savoring in slow bites with pieces of fruit or nuts. Your beverage should be a Claret or nutty lager.
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One of my favorites. Love it with sour cherry preserves or chutney.
I like that cheese! I a going to think of a way to purchase one straight from Montgomery. It looks like not an ordinary cheese.
I love any of the West Country Farmhouse Cheeses as their production methods and sourcing are very strict, for example the length of time for maturity. One of the best is the cave aged cheddar from Ford Farm that are stored in Wookey Hole at 11°C and 100% humidity. Very similiar to the Montgomery but using a 400 year old aging process.
This is one of the best Cheddars i’ve ever tasted! We sampled the Montgomery last year at the Toronto Wine and Cheese show and everyone loved it – we sold out of it in a flash! Another really great cheddar is Fiscalini, from California. It’s also one I like to eat on its own as opposed to in recipes.
We didn’t forget the Fiscalini! http://cheeseandchampagne.com/2009/10/26/fiscalini-bandaged-cheddar-the-cheese-school-of-san-francisco/
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