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Montgomery's English Farmhouse Cheddar Cheese

Montgomery's English Farmhouse Cheddar Cheese

Mo's Favorite Food of the Last 40 Years

Mo is the co-founder and managing partner at Zingerman's Mail Order. He started at Zingerman's in 1992.

I first tasted true English Farmhouse Cheddar in 1992. That was the year Neal’s Yard Dairy began exporting it to America and Zingerman’s was the first customer. It was featured in the first mail order catalog we made too. That’s a lot of firsts, but the reason I chose the world-famous clothbound cheese made from single farms in Somerset is that it never lets me down. I return to it again and again to experience what real cheddar is all about, why it became the most imitated cheese on the planet. I love cheddar cheeese in all its forms, from block American cheddar to the clothbound versions like the one we sell from Cabot in Vermont that have come back into vogue after a bout with extinction. None, however, compare with the original. It tastes like fresh grass and cool stone aging rooms. The beefy flavor goes on and on and on. It’s always delicious, never tiring. It’s more complex, more flavorful, more everything you want in cheese. A handful of English farms continue to make cheddar this way; the one we offer today is from Jamie Montgomery’s 1,200 acres in North Cadbury. Treat yourself to a wedge. Warm it to room temperature — a step that’s well advised with all cheeses, absolutely necessary with British varieties — get a slice of well-buttered crusty bread and something to wash it all down, then go to town. You shall not regret it.

"If I could come back as a mouse, I'd like to live in your place! That English Farmhouse Cheddar is the best I've ever had!"
Ellen, Creston, IA

Cow's milk
Unpasteurized (Raw)
Traditional rennet

Montgomery's English Farmhouse Cheddar Cheese

C-EFC by the lb
Current Price $23.50 - $45
Ships for flat rate

More to learn

Store your cheese in the warmest part of your refrigerator. That’s usually the door or a drawer. Don’t freeze your cheese, refrigerator only please! Keep the cheese in the special bag we shipped it in. We get those snazzy bags from France where they’re developed especially for cheese. The paper allows the cheese to breathe a […]

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