Size: 8 ounces
Montgomery's cheddar is made traditionally, with raw milk and calf rennet, in 56 pound wheels. The cheesemaker, Steve Bridges, produces only 60 wheels each week, taking the milk from Manor Farm's own Friesian-Holstein herd. One the milk is collected, the cheese is inoculated with starter cultures. Amazingly, these cultures are the same strains used when the family began cheesemaking 70 years ago. A true artisan craft, these cultures are temperamental and require great skill to produce a consistent product. Because of this, and the seasonal nature of raw-milk, tasting Montgomery's is like trying a fine wine; it will always offer new nuances in each taste throughout the year. Aged for 12 and 14 months, each wheel is carefully inspected before being released to market. On the palate Montgomery's cheddar offers a sharp, savory flavor with a slightly sweet, caramelized, and brothy finish.