Montgomery's Cheddar

mike

Fri, 27 May 2011 04:09:30 GMT

Very interesting. We"d love to try making our own cheese at some point!

fx

Mon, 11 Jan 2010 21:36:17 GMT

You need to contact Neal"s Yard Dairy.

Tami

Thu, 7 Jan 2010 19:41:48 GMT

I"m looking for Montgomery Cheddar English cheese for my grandfather. where on the website can I order this, or is there a near store in the Vallejo, California area.

Cheddar Cheese

Fri, 11 Sep 2009 15:08:32 GMT

That was a wonderful stroll! Thanks.......

fx

Wed, 18 Mar 2009 11:52:45 GMT

Katrine, my next article will indeed by about Neal"s Yard Dairy in London!

fx

Wed, 18 Mar 2009 11:52:23 GMT

Jay, hold on for my next article about a lot more British Cheeses!

Katrine Ellingsen

Mon, 2 Mar 2009 01:24:35 GMT

Aahh this brings back memories of our visit to London and buying a big chunk of Montgomery cheddar from Neal"s Yard Dairy in Convent Garden. we brought it back to our flat and ate the lot! Your blog is great and I will be back often.

jay furman

Mon, 2 Mar 2009 00:59:46 GMT

As a resident of Wisconsin, I began to salivate almost to the point of drooling at the large blocks of Cheddar in this presentation of Unpasteurized cheese making. With a little mustard, rye bread and mug of stealthy Ale one could start a fine afternoon of knoshing at the finest. Time for me to head West to Green County Wisconsin, lot"s of Swiss Cheesemakers still stirring, draining and creating. Bon Frumage to every good person.

fx

Tue, 13 Jan 2009 08:51:31 GMT

Thanks, you are right that photos are unique, but I need to move forward with this and video seems to be the way ahead! But I"ll continue to post photo articles as well.

fx

Tue, 13 Jan 2009 08:50:39 GMT

Salut Chef FX, mes doigts sont encore tous l� pour 2009!

fx

Tue, 13 Jan 2009 08:38:04 GMT

Maria, thanks, I thought it would be a cowardly pity for me to remove the knifefight I had with the cheese just because it was a bit long winded, after all I don"t cut Cheddar truckles every day! As for my portrait since I always need to enlist somebody"s help to take my picture and am rarely pleased with the result.

fx

Tue, 13 Jan 2009 08:31:24 GMT

Cris, I am glad to hear my article helped you catch back on that missed trip!

fx

Tue, 13 Jan 2009 08:01:35 GMT

Great stuff, I hope your husband liked this most British Christmas gift!

fx

Tue, 13 Jan 2009 08:01:09 GMT

Brian I don"t think I"ll ever really stop taking pictures of food, but really intend to make better videos!

fx

Tue, 13 Jan 2009 07:59:58 GMT

I lvoe farmers" markets, they need all the publicity they can get! Thanks for the tip.

fx

Tue, 13 Jan 2009 07:38:06 GMT

Luke, I think the cello C string would have worked really well if the order of business was to cut my fingers off! Hope you get your claws on this cheese though!

fx

Tue, 13 Jan 2009 07:30:06 GMT

Thanks a lot!

fx

Tue, 13 Jan 2009 07:29:55 GMT

Marcello, indeed and why not have all three, after all, the world is there for the taking!

fx

Tue, 13 Jan 2009 07:29:32 GMT

Thanks Chiffonade, fortunately the calories don"t pass on vicariously!

fx

Tue, 13 Jan 2009 07:22:52 GMT

Jozef, great stuff that you could find this cheese in Belgium, definitely a proper cheese shop.

fx

Tue, 13 Jan 2009 07:20:47 GMT

Allan whereas the milk makes a world of difference between two cheeses of the same type, the reason why Cheddar is Cheddar is the way they work the curds, then shred them, then press them in the hydraulic press, as well as the temperature and time of cooking the curds in the whey.

fx

Tue, 13 Jan 2009 06:20:31 GMT

Donna I don"t know of any Swiss cheese that is really pressed, but what do I know, perhaps our Sbrinz might be, but it looks like a rough Parmesan. Your best best is an aged 3-years-old Gruyere. I think it beats Cheddar in fact!

fx

Tue, 13 Jan 2009 04:22:45 GMT

Chef4cook, thanks for the tip, I need a longer knife. Actually I thought about using my huge salmon knife but with a cloth it would have been simpler. Stilton is definitely great!

fx

Tue, 13 Jan 2009 04:21:55 GMT

Rosa, I think one of the other commentators on this article runs a British cheese shop near Zurich that sells it. Otherwise they had some really good cheddar at Globus before Christmas!

fx

Tue, 13 Jan 2009 04:19:22 GMT

Nate, yes indeed, there is a humid air reeking sweet milk, very atmospheric, and the men at work in silence is a beautiful show.

fx

Tue, 13 Jan 2009 04:18:40 GMT

Paul I think a poutine shop might work fine in Britain, but for Glastonbury they"d need the Sorcerer"s Poutine Cauldron to make a real hit!

fx

Tue, 13 Jan 2009 04:17:54 GMT

FP yes there are a couple blue veins that crept in following the cheese mites, quite delicious in fact! I am not sure you could do a fully blue cheddar as it is pressed and there is no air inside.

fx

Tue, 13 Jan 2009 04:17:03 GMT

Laura thanks a lot for your kind words and I will try to improve the humor and storytelling to see photography and video converge!

fx

Tue, 13 Jan 2009 04:16:23 GMT

And I meant the whole year ought to be gluttonous, not just the New Year"s Eve!

fx

Tue, 13 Jan 2009 04:15:53 GMT

Emily, I will take the clothes off before slicing next time, it really looked like a crusty old mummy with the pajamas on!

fx

Tue, 13 Jan 2009 04:15:11 GMT

JD I am sure there must be many great cheese makers in Wisconsin too!

fx

Tue, 13 Jan 2009 04:13:57 GMT

Keroro, in matters of sausages, if you really like them it"s best not to see how they are made!

fx

Tue, 13 Jan 2009 04:13:33 GMT

Alys, in fact I tasted the fresh curds many times, with the cheesemakers" consent. Great taste!

fx

Tue, 13 Jan 2009 04:13:05 GMT

Kate I am very glad my little video convinced you to look for this great cheese! Indeed it is very flaky and nutty, great stuff. I still have a piece left from last year and eat a flake here and a flake there as a snack!

fx

Tue, 13 Jan 2009 03:28:43 GMT

Glad you liked it Juliet!

fx

Tue, 13 Jan 2009 03:26:57 GMT

Demelza, proper cheese is priceless, if it bought you an hour of bliss, you had your money"s worth!

fx

Tue, 13 Jan 2009 03:15:44 GMT

Joel, I am glad to hear you managed to find this for your nephew! What a great uncle he has!

fx

Tue, 13 Jan 2009 03:12:37 GMT

Glad you liked the pics!

fx

Tue, 13 Jan 2009 03:07:28 GMT

Mike, yes there were in fact a couple blue veins in my truckle, but they might be from any cousin of Penicillium Roquefortii, some of which are not really reputable... But it tasted great. Next year I"ll buy a big cheese for sure. Thanks and Happy 2009!

fx

Mon, 12 Jan 2009 23:10:35 GMT

Thanks a lot Cynthia, and all the best for 2009 for you too!

fx

Mon, 12 Jan 2009 23:04:34 GMT

That"s a good one! In fact no, if you tell people to smile they never take anything but the most dreadfully artificial stance. The only way to go is to engage the gentlemen on the pictures in conversation and snap away as they start reacting to what you say.

Techboy

Sun, 11 Jan 2009 11:36:55 GMT

When you took the photos, did you ask them to say "cheeeese!"? :-D

Cynthia

Sat, 10 Jan 2009 23:43:38 GMT

Dear Francois,

Thanks for a year full of adventures, trips and enlightenment. Looking forward to more in 2009!

Happy New Year!

Mike Jones

Tue, 6 Jan 2009 07:23:10 GMT

Another great article Francois and on a subject close to my heart! Someone above asked about a blue cheddar, it is generally Montgomery"s large truckles that can develop some natural blue veins close to the surface. I would say the large 24 Kg cheeses are superior to the 2Kg ones.

Another fantastic cheddar you should try is Lincolnshire Poacher Vintage, a 2 year + mature cheddar, not from the West Country but from the east coast of England. like Montgomery"s it"s made on the farm with un-pasteurised milk from Tim & Simon Jones" own cows.

keep up the good work, and a Happy New Year!

ADuu

Mon, 5 Jan 2009 08:59:52 GMT

Hey there,I love your photos!Beautiful looking cheese there.
Thanks your great site.
Have a nice day!

Joel Cohen

Sat, 3 Jan 2009 00:25:42 GMT

I have a nephew who is a cheddar afficianado. I was lucky enough to find a dealer here in US, and sent him an order shipped to him.
He was ecstatic. Thak you for your continuing suggestions, marvelous pictorals, and those "secret" ingredients and techniques that turn ordinary into extraordinary. jc

Demelza

Tue, 30 Dec 2008 22:54:17 GMT

Hey there, FX- We received a pound of Montgomery Farmhouse cheddar in the mail today. We ordered it from a US-based outfit called Zingerman"s, highly praised by the acclaimed American chef, Mario Batali. The color was the beautiful golden you showed, but it was not a hard cheese at all; in fact, surprisingly creamy, with a very delicate crumb. My husband, who is from England, said he could taste the grass the cows fed on. Having never been to England myself, I can not confirm his statement. I might compare it to a prosciutto di Parma, where the hanging hams must be kissed by the scent from the breeze of the violets that grow on the hills surrounding the factory. The cheese was delicious. The price, however, was an extravagance: $50 USD for the cheese and shipping. Just wondering if I"ve been robbed?

Juliet

Tue, 30 Dec 2008 19:22:11 GMT

Whoa! Those are great pictures of cheese being made. Tons of cheese. :) Amazing!!!

Donna Young

Tue, 30 Dec 2008 08:10:00 GMT

Loved that post, FX. I was wondering, is there a Swiss equivalent to cheddar cheese? Just wondering...
Best Wishes & Happy New Year!

Allan

Sun, 28 Dec 2008 10:56:22 GMT

FX,

After seeing your tours of several cheesemakers, I have become more interested in what makes 1 type of cheese different from another. They all seem to be made with the same steps. What makes cheddar cheddar? Is it the pressing, the type of rennet used, or does it all have to do with the milk and cows?

Thanks and continue the great articles.