Developed over the last ten years, Ogleshield is made from the rich milk of Montgomery’s herd of Jersey cows. This cheese is washed with a special brine every three days, resulting in a slightly pungent moist rind that softens the cheese and enhances its depth of flavour.
A superb Westcountry alternative to Raclette, Ogleshield melts beautifully, making it perfect for cooking.