Montgomery Farmhouse Cheddar - Cow - Cheese - Delicacies - JGrady Select

Montgomery Farmhouse Cheddar

View Larger Country: England Grade: Unpasteurized Cheese Type: Hard Milk Type: Cow Size: SKU: SKU16268 Weight: 0.50 lbs Available: 14 Your Price: $19.00 Quantity: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Add to cart     Add to wish list Description: The Montgomery Family is third generation farmers in South Somerset near Yeovil, England, producing world class unpasteurized cheese by hand. The Montgomery farm dates back some 500 years as a farm. Jamie Montgomery makes abour 60 truckles of unpasteurized farmhouse Cheddar each week with milk produced from their 140 Friesian cows. Before joining the herd, the young cows roam on South Cadbury “Camelot”, an Iron Age hill fort on the farm, heavily fortified at the time that King Arthur defended Wessex from the Saxons. Cheese is made every day at Montgomery farm to ensure the freshness of the milk, which is vital since the milk is not heat-treated before use. The cultures used to create acidity are the same strains used when the family started cheesemaking 70 years ago. Now there is a town called Cheddar in England but the cheese is named after the cheese-making process not the town. “Cheddaring” is the process by which the curds are repeatedly being cut and piled in order to remove the whey or liquid and to break the curd until it’s smooth and silky. At Montgomery, cheese is made by hand in small batches and wrapped in cloth so it can “breathe” while aging and ripening. Most other cheddars are wrapped in plastic or wax, which prevents further aging of the cheese. The cheese is then aged for 12 to 24 months. In an effort to establish an appellation control, the European Economic Community has given authentic English farmhouse cheddar status as a “Product of Designated Origin” (PDO) Texture: After aging 12 to 24 months, Montgomery Cheddar emerges like a beautifully rustic cylinder with a tight brown, gray and black speckled cloth rind. The cheese should have a straw color, ranging from yellow to light amber with no white blotches, which indicate being stored too long in plastic. From time to time you may find a bit of blue. This is quite normal. Cloth-raped cheese breathes and so they can pick up some of the bacteria which creates blue cheese, making the cheese even tastier because of it. A few cracks are okay. In fact, they can be a sign the cheese is genuine farmhouse cheddar. Flavor: The aroma of authentic farmhouse cheddar should be nutty or grassy, rich, even buttery and the flavors complex, ranging from fruitiness to oaky-ness with perfect balance and long, lingering finish. Montgomery Cheddar has perhaps one of the most special flavors of any cheese, more grassy than earthy, more elegant than forceful as some cheddar can be. The grassy flavors are nearest the rind and as you move closer and closer to the center, the flavors build their complexity and perfect balance. Pairings: Great on a cheese board at the end of a meal with wheat or sourdough bread. Sweet fruits like pears and apples, toasted walnuts, honey, and sweet mustards. Whites: Chenin Blanc, Vouvray, Tocai Friulano Reds: Dornfelder, Cabernet Franc, Pinotage, Tannat

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