Milk Type: Cows
Developed over the last ten years or so Ogleshield is made using the beautifully rich milk from the Montgomery’s herd of Jersey cows. The cheese is washed with a special brine every three days to achieve a slightly pungent moist rind which softens the cheese and gives it an extra depth of flavour.
A superb Westcountry equivalent to Raclette, it cooks and melts brilliantly.
Made with unpasteurised milk and animal rennet.