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REGION Somerset, England

MILK Pasteurised Cow’s


The West Country’s answer to raclette, Ogleshield is a gentle yet complex cheese, with a sweet and milky aroma and warm, savoury flavour. The texture beneath the pungent pink rind is soft and pliant, and it melts beautifully.


Jamie Montgomery is best known for his farmhouse Cheddar, which has been made by the Montgomery family for three generations; Ogleshield, a washed-rind cheese that is relatively quick to produce in comparison to Cheddar, was born of Jamie's decision to transform the milk of his herd of Jersey cows – milk which until then was exclusively sold for drinking – into cheese. After being moulded, the cheeses are washed with a brine solution every three days, creating a moist, slightly pungent rind which softens the cheese and enriches its deep, savoury flavour. Made by cheesemaker Tim Griffery, Ogleshield is the only cheese made exclusively from Jersey cow's milk to be sold at Neal's Yard Dairy.


Try this with a full bodied cider like Tom Oliver's Dabinett