Raw cloth-bound Somerset cheddar with deep mineral character.
Raw cow's milk clothbound cheddar from Manor Farm in Somerset. Brown butter, hazelnut, long mineral finish. Ships to 48 states.
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This is the Montgomery's farmhouse cheddar from Manor Farm in North Cadbury, Somerset. Raw cow's milk, cloth-bound, and aged the old way, it is one of just a handful of traditional farmhouse cheddars left in the West Country and carries the Somerset Cheddar PDO that protects the recipe.
The wheel is wrapped in lard-rubbed cloth bandages and aged for around twelve months, which is what gives the rind its dry, cellar character and pulls the paste down into a tight, flinty crumb. Under the knife the paste breaks into shards rather than slices, with little flecks of crystal along the older edges. The flavor goes deep brown butter, toasted hazelnut through the middle, with a clean Somerset earthiness from the cloth and a slow mineral pull on the finish that holds on the back of the tongue.
This is the real version of the cheese most people only know in plastic. Old school, raw, cloth-bound, the way Cheddar was meant to be.
Hard and dense, breaks into flinty shards rather than slicing clean, with a slight crumble at the corners and tiny crystal flecks along the older edges.
A real cheddar bite up front with deep savory length behind it. Long-aged and clothbound, so the flavor reads big without going sharp for its own sake.
Long mineral finish that sits on the back of the tongue. Brown butter and a faint tang hold on for half a minute or more.
Most of the fresh milk has dried down with age. What is left reads as cultured cream rather than yogurty or milky.
Toasted hazelnut and warm brown butter through the middle, the kind of nuttiness that comes from cloth aging and time on the shelf.
A clean earthiness from the cloth bandages, like dry hay and cool stone cellar sitting under the savory paste.
A mild peppery warmth on the back end, nothing aggressive. The bite reads as savory length, not heat.
Cloth rind
Lard-rubbed cloth bandage with a dry, cellar-and-hay character. Edible at the customer's discretion, though most people trim it.
Cheddar stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The savory pull of a long-aged clothbound cheddar leans into a dry farmhouse cider or a glass of port, while a good stout or English ale mirrors the brown-butter notes.
A traditional Somerset cheddar wants a sharp pickle or a slice of apple to cut the richness, with a spoon of honey for the sweet-savory close.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships.
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