Montgomery's Cheddar is one of the few truly traditional, handmade, unpasteurised types of cheddar produced by James Montgomery in Somerset, England. The farm uses milk only from Montgomery's own herd of 200 Friesian cows. The cheese is prepared in a variety of flavours, ageing periods and sizes. Most cheeses are matured for 12 months in muslin cloth on wooden shelves, while some, like Extra Mature Cheddar, are aged for 18 months to deliver that special texture and flavour. With ageing, the texture becomes drier.

Montgomery's Mature Cheddar reveals deep, rich, nutty flavours, while Montgomery's Extra Mature Cheddar brings a nuttier, spicier and peppery flavour to the palate. Montgomery's Smoked Cheddar is oak-smoked for six hours to give an intense smokey flavour and aroma, which complements the nutty flavour of the cheese. 

The Cheddar can be eaten cooked, grated or eaten on its own. However, it makes its mark when added to the cheeseboard.