This farmhouse Cheddar is made by Michael Chase and the gang in beautiful Somerset, England. It's an earthy, golden-hued behemoth of intense flavor that has been aged for 16 months. Montgomery's is one of only a handful of true farmhouse Cheddars remaining in the world today. Although any cheese that uses the ”cheddaring”* process* may technically be called a Cheddar, we believe a true English Cheddar must be made, like Montgomery's, in Somerset according to its long-established traditions of cheesemaking. As with any good farmhouse Cheddar, cheesecloth protects the golden interior. When the fabric is removed from Montgomery's, a full, musty, beefy aroma will intoxicate you. If you're feeling whimsical, you can use Montgomery's to make the greatest macaroni and cheese ever. Definitely a suitable choice for a last meal. (* Cheddaring refers to the process of turning the drying curd repeatedly until the right amount of whey has been discharged.)

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