Jamie Montgomery makes this cheese in North Cadbury in Somerset, using milk from his herd of Jersey cows. Jamie - who is famous for his cheddar - found the Jersey milk was too creamy and rich for making cheddar, and so the idea for Ogleshield was born and developed over time into a wash rind cheese similar to Raclette. It is quite mellow but complex, with a warm, savoury & brothy flavour and a soft, springy texture. It is also perfect for cooking and melts beautifully.


  • Name Ogleshield
    Producer Jamie Montgomery
    Region North Cadbury, Somerset
    Style Semi-soft, washed rind cheese
    Milk Raw cows milk
    Rennet Traditional animal rennet
    Tasting notes Brothy + Savoury + Pliant
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