- Type of MilkCow
- Vegetarian RennetNo
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1780kj
- Energy kcal430kcal
- Of which saturates26.0g
- Of which sugars<0.1g
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email email@example.com.
English Raclette-Style Cheese
Ogleshield is most similar to Raclette in style, with its rich, fruity flavours, and lends itself to melting just as well. Try using on a Raclette grill or simply melting in a sandwich! Ogleshield won a Gold Medal at the 2015 British Cheese Awards.
Ogleshield is made on Manor Farm in North Cadbury near Yeovil, where Montgomery Cheddar is made. The Montgomery family are third generation farmers and very little has changed about the methodology used in their cheese making process today, although using modern knowledge to create consistent quality. Even the same starter cultures that the family used over 70 years ago, continues to be used to ensure variety and depth of flavour in the cheese.
Alongisde the farm's herd of Friesian-Holsteins is a herd of jersey cows, the milk from which, always used to be sold as it was unsuitable for making Montgomery Cheddar. In 1998 a recipe was developed to use this jersey milk to make a hard cheese somewhere between Montgomery Cheddar and a tomme in style. The recipe was later adjusted to include washing in brine, which keeps in more moisture and encourages the sticky orange rind to form.
Cheese weights ordered in multiple quantities are always cut as one large piece, unless otherwise requested in the delivery notes section of checkout