Montgomery's Cheese

Montgomery's Cheese is a traditional English farmhouse cheese produced in Somerset with historical ties to West Country dairy farming and artisanal cheesemaking. Originating in the rural landscape associated with Somerset and neighboring Dorset and Devon, it has been shaped by local practices connected to estates, markets, and cooperatives such as the Somerset Cheese Ring and regional agricultural shows like the Royal Bath and West Show. The cheese occupies a place among British cheeses alongside Cheddar cheese, Stilton, and Cheshire cheese.

History

The origins trace to 19th- and early 20th-century dairy techniques developed on estates and farms associated with landed families and tenant farmers in Somerset and the West Country. Influences include artisanal methods seen at rural creameries, practices diffused by emigrant cheesemakers returning from New Zealand and Canada, and regulatory changes following acts debated in the House of Commons and overseen by agencies like the Food Standards Agency (UK). The product's story intersects with market shifts during the Industrial Revolution, transportation improvements via the Great Western Railway and later road networks linked to M5 motorway, and the postwar expansion of cooperative dairies exemplified by organizations such as Dairy Crest and the Co-operative Wholesale Society. Notable moments include awards at the Royal Bath and West Show and diffusion into urban retailers in London and export markets like France and United States.

Production and Characteristics

Production relies on raw or thermized cow milk from herds pastured in grasslands shaped by the Quantock Hills and the Mendip Hills. Techniques parallel those used for Cheddar cheese including curd cutting, cheddaring, and pressing, but with distinct parameters for moisture, salt, and bacterial culture selection influenced by strains studied at institutions like the Institute of Food Research and the Royal Agricultural University. The rind often shows traditional cloth-binding methods akin to those used by historic creameries in Gloucestershire and Somerset. Sensory profiles draw comparisons with aged Red Leicester and mature Cheddar cheese noted for nutty, caramelized, and umami notes that reviewers from outlets such as the Good Food Guide and critics at the Guardian (newspaper) have described. Preservation and maturation are managed in cellars similar to those operated by artisanal producers found near Yeovil and Glastonbury.

Varieties and Maturation

Varieties include farmhouse, clothbound, and waxed formats that reflect practices in other regional cheeses like Farmhouse Cheddar and waxed Wensleydale. Maturation ranges from short (6 months) to extended (12–24 months), producing textures and flavor intensities comparable to aged examples of Cheddar cheese and celebrated continental styles such as Comté and Parmigiano-Reggiano in terms of crystalline texture development. Special editions have been produced for events like the Glastonbury Festival and the BBC Good Food Show, and collaborations with local producers including Somerset Cider Brandy makers, breweries from Bath and Bristol, and bakers supplying Borough Market.

Distribution and Market

Initially distributed through local markets, milk rounds, and cooperatives, the cheese later reached national retailers and specialist cheesemongers in London, Manchester, and Bristol. Export channels expanded to continental markets including France, Belgium, and Germany, and to North American distributors in the United States and Canada. Sales have been influenced by certification regimes and labeling overseen by bodies such as the Food Standards Agency (UK) and trade negotiations involving the Department for Environment, Food and Rural Affairs. Market visibility has been aided by features in periodicals like The Times and coverage on broadcasting outlets such as the BBC and Channel 4, while specialty distribution networks include stalls at Borough Market and listings in gourmet retailers across Europe.

Cultural Significance and Awards

The cheese occupies a cultural role in West Country food heritage celebrated at regional events like the Royal Bath and West Show and incorporated into local gastronomy at pubs and gastropubs in Bath and Somerset towns. It has received accolades from judging panels at competitions associated with organizations such as the Guild of Fine Food and the British Cheese Awards, with medals cited in food columns in The Daily Telegraph and features on BBC Radio 4. Its identity connects to culinary tourism circuits that include visits to the Somerset Levels, tasting trails promoted by county tourism boards, and exhibitions in museums focused on rural life such as the Museum of English Rural Life.

Category:English cheeses Category:Somerset cuisine