The Montgomerys have made cheese on their farm near Yeovil in south Somerset for three generations. Perhaps the epitome of traditional cheddar, and made in a truly traditional way matured for over a year wrapped in muslin cloth on wooden shelves - this wonderful cheese has won numerous awards, including Best Cheddar at the 2006 British Cheese Awards.

Note: from time to time you may find a bit of blue in this traditional cheddar. This is quite normal, and in fact the cheese may even be tastier because of it. The makers believe that full development of flavour means creating a cheese that can breathe as it matures - this means that a few of the bacteria which create blue cheese sometimes get in.

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