The Ultimate Guide to Ogleshield Cheese

The West Country’s answer to raclette, Ogleshield cheese is the definitive winter warmer and melts like a dream! And the best part? You don’t even need to have been skiing to try it. We are bringing apres ski to your table/sofa/bed/cheese eating environment. Whether it’s been a long day at work, the kids are driving you nuts, or you just need some good, indulgent comfort food, Ogleshield will always be there for you. True love exists.

This aromatic cheese has a real depth of flavour - we get hints of onion soup and maybe even chicken gravy. Pour this melted cheese over some crispy potatoes, and you’ll feel happiness like you’ve never known before.

Want to know more? We're guessing you do! Here, we’ll be diving into the world of oozing Ogleshield cheese and exploring its history as well as what food and drinks pair with it best.

Ogleshield Cheese History:

Sine 1911, the Montgomery family have been making cheese on Manor farm, which spans across 1200 acres in North and South Cadbury in Somerset. For 3 generations, the Montgomery's have been producing traditional, handmade cheddar cheese. While cheddar is their flagship product (and probably the most famous cheddar in the world), they found that the milk from their herd of Jersey cows was too rich and buttery for cheddar. Jamie's mum always warned him that Jersey cows milk made bitter cheese, so steer clear! So Jamie did what most of us have done on many occasions in our lives. He ignored his mum and did it anyway. Thank god he did, because Ogleshield was born.

We know Ogleshield is a bit of an odd name, but it has an interesting story behind it. It was originally named ‘Shield’ right after an ancient bronze shield was discovered near the farm. It's believed that the area where the farm resides was one of the sites for Camelot! 

So, while most people at the time thought ‘Shield’ cheese was amazing, some thought it lacked a little something something. Enter Bill Oglethorpe! He suggested washing the rind, which resulted in the supple, fuller and more flavourful cheese that we all know and love today.

What you Need to Know About Ogleshield Cheese:

Want, or  simply need to try Ogleshield as soon as possible? We don’t blame you! Here are some extra facts you might want to know about Ogleshield cheese.

• Type of cheese - Ogleshield is a semi-hard cheese that melts beautifully and is perfect for fondue. 
• Milk - it’s made from unpasteurised cow’s milk.
• Strength - it scores a 4 out of 10 on the strength scale
• Hardness - on the hardness scale, it scores a 6 out of 10.
• Region - this cheese is from Somerset. 
• Vegetarian - Ogleshield is not suitable for vegetarians.

Ogleshield Cheese Wine Pairings:

Red wine is the perfect pairing with Ogleshield cheese. We personally love Morgon Guy Breton Beaujolais wine as it's fresh, velvety and slightly fruity, which works wonderfully with the creamy, tangy, slightly savoury Ogleshield.

It should go without saying that since this cheese is made in Somerset, artisan cider is also a perfect pairing! Imagine sitting in a field on a sunny day enjoying a swig of cider with some Ogleshield cheese - total bliss - total perfection! 

Ogleshield Cheese Accompaniments:

If you’re wanting some extra nibbles then melting this cheese over toast is a real delight. Or, you can add slices of it to Peter’s Yard Original Crackers and spread our Rambunctious Red Onion and Port over the top. As Ogleshield is practically made for fondue, you can also dip whatever you like into it, from bread and boiled potatoes to bacon and sausages - the possibilities are endless!

Can I Eat the Rind of Ogleshield Cheese?

Although strong, the rind Ogleshield cheese is absolutely delicious! Slightly pungent and sticky, you can most definitely eat it on its own if you fancy. Or, you can serve it on top of a meal, like a roast dinner or mash potatoes, as a garnish and enjoy the extra texture and intense flavours. It really is one of those cheeses that can just do it all. 

How to Store Ogleshield Cheese:

Ogleshield cheese can be stored in the fridge, but make sure to avoid wrapping it in cling film as it can make the cheese ‘sweat’ and lose its flavour (that would be a total disaster). Covering it with wax paper is often best. Even in the fridge, the cheese will ideally need to be eaten within 10 days so you get to enjoy it at its freshest and most delicious. 

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