Yesterday morning I walked around the corner to Neils Yard Dairy and bought myself 200g. of the Montgomery’s unpasteurized cheddar.
Asked for it by name. The clerk, in a proper cheeseman’s cap, wrapped my interestingly discoloured wedge in that special white paper they use, glossy on the inside, folding it that way I can never quite master.
Now it’s 5:23AM PST, back in Vancouver, and the Montgomery’s cheddar really *is* a sovereign medicine for jet lag. And that is the reason it costs almost as much as heroin, in America.
US$30.50/lb? I’ve been right near where they make it, too: cheeses are consistently good round those parts.
Montgomery’s Cheddar is the standard-bearer of English farmhouse cheddars. It is made in North Cadbury, in the rustic countryside of southwest England, from milk produced on the Montgomery family’s 500-year old farm. Aged 13 months or more, Jamie Montgomery’s cheddar has a golden interior and satisfying bite that delivers a perfect balance and long, lingering finish. Pair this cheese with a beautiful, mild British Ale or lighter red such as Pinot Noir.