Ogleshield is a Somerset cheese made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery cheese making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. This cross between the Montgomery's Cheddar and a Tomme is excellent when it comes to cooking as it melts brilliantly.
Traditional Rennet (Non Vegetarian)
The Montgomery family has farmed in South Somerset for three generations. Cheese has been made at the farm since before Jamie’s’ grandfather retired there in 1911.
Montgomery’s cheeses have a huge reputation which Jamie has built up over the years, by close attention to all the details that lead to a superb product: from the diet of his 200 Friesian cows to the traditional ‘pint starter’ used to set the curd.