The Montgomery family have been farming in North and South Cadbury for three generations, making their renowned Montgomery’s Cheddar.
Jamie Montgomery’s grandfather, Sir Archibald Langman, bought the farm in 1911 and continued the traditional cheesemaking while so many others gave up during and after WWII.
Sir Archibald’s daughter, Elizabeth Montgomery, took the helm from her father and ensured that the high quality standards were adhered to by nurturing the recipe.
This continued through the 60’s, 70’s and 80’s at a time when the growth of the supermarkets appeared to seriously threaten the future of unpasteurised cheddar.
When Jamie inherited the role of cheese master of the family from his mother, the resurgence in the interest in food led to an increase in independent delicatessens and the desire for more knowledge about the food we eat.
Jamie is committed to every aspect of the production of his cheese from the quality of the grass that his cows graze through to the taste and texture of the final product.