Ogleshield

Ingredients & Allergens

Ingredients: Cheese (milk).
Allergen advice: for allergens see ingredients in bold.

Tasting notes

Ogleshield is a semi-soft and pliant cheese with a creamy texture and a gentle but slightly pungent flavour. It is produced in Somerset by renowned cheddar maker Jamie Montgomery, who uses unpasteurised milk from his herd of Jersey cows. As it matures, it is washed with a special brine every three days to develop its springy consistency and pretty pink rind.

Ogleshield melts brilliantly and is a perfect cheese for cooking. Pair it with a crisp, dry white wine or a robust red.

Ogleshield was created by Jamie Montgomery (of Montgomery Cheddar fame) when he was looking for a cheese recipe for his Jersey milk. The creamy milk from Jersey cows presents several challenges for a cheesemaker. Unlike the Friesian-Holstein milk Jamie uses for his cheddar, Jersey milk contains large globules of fat. While fat is important in cheese making, too much makes it difficult to form a well-structure curd that drains well.

When two Americans visited Montgomery’s as apprentices, they were challenged to find a way to make cheese with the farm’s Jersey milk, in exchange for learning the secrets of Montgomery’s Cheddar. They created a cheese they called “Shield”, based on its shape. This cheese was sent to Bill Oglethorpe, who was then senior cheese maturer at Neal’s Yard Dairy. Bill developed a way to mature the cheese by washing it in brine. The resulting cheese was named Ogleshield in recognition of Bill Oglethorpe’s contribution.

Ogleshield is delicious eaten by the slice but is exceptional melted as you would Swiss Raclette. Set up a table-top raclette grill with new potatoes, steamed vegetables and charcuterie for a wonderful evening with friends or family. Or treat yourself to the most exquisite toasties or macaroni cheese!

Wine needs to be crisp and very dry to stand up to Ogleshield, especially when used in a rich fondue, raclette or main course. In Switzerland, raclette dinners are traditionally served with Chasselas, and this and other similarly crisp white wines also work well with Ogleshield. Try Chignin or Roussette from Savoie or Muscadet, Chablis, dry Alsace, Austrian Riesling or a young Grüner Veltliner.

If you prefer red, Ogleshield dishes could be matched with a slightly more robust red, such as a Gamay from the Auvergne or a Côtes du Rhône.

• Unpasteurised cow’s milk
• Animal rennet