A Family Business

The Montgomery family have been farming the North & South Cadbury pastures since 1911, when Sir Archibald Langman bought the family farm and started making cheese. The World Wars proved a challenging time, but Sir Langman persevered.

His daughter, Elizabeth Montgomery followed in her father’s footsteps and lead through the growth of the “supermarket”. Witnessing its impact upon supplier demands and the introduction of new technologies, presenting an uncertain future for unpasteurised cheddar.
Luckily the famous Montgomery cheese suvived and when Jamie Montgomery inherited the business from his mother, it coincided with the rise of beautiful artisan foods & independent delicatessens. This provided exciting new markets and opportunities for growth, resulting with the Montgomery Cheese proudly sitting on the shelves for us to enjoy.

Cheesemaking is no easy or quick process, and takes dedication which Jamie excels in, ensuring his cheeses are matured for at least 12 months, properly wrapped in muslin cloth before storing on wooden shelves. This traditional method produces the legendary Montgomery Cheese and no wonder it’s won numerous awards with its deep, rich and nutty flavours!