Ogleshield 250g
£7.25
Ogleshield – Made by Jamie Montgomery in North Cadbury, Somerset
British raclette made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery’s 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. Excellent when it comes to cooking as it melts brilliantly.
14 in stock
Cheese make | Semi-Soft |
---|---|
Cheese post make | Rind Washed |
Milk type | Cow |
Strength | 3 |
County | Somerset |
Pasteurisation | Unpasteurised |
Related products
Keen’s Cheddar Truckle
Rachel 250g
Golden Cenarth
Pave Cobble
Bungay Butter
Montgomery Cheddar 250g
St Jude
St Jude – Made by Julie Cheyney in Bungay, Sulfolk
A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.