Welcoming the cheeses that make our toasties slap:

A close-up of a MONTGOMERY'S CHEDDAR. The cheese is clothbound and the label is attached with string, hanging next to the cheese on a dark, reflective surface. 
Britain - Jamie Montgomery

Montgomerys Cheddar

Clothbound, raw cow’s milk cheddar from Somerset, aged for depth and balance. Firm yet yielding, with savoury umami, gentle acidity and a long, nutty finish that melts cleanly and evenly.

Details:

  • Milk: Raw cow’s milk

  • Style: Clothbound, farmhouse cheddar

  • Region: Somerset, UK

  • Age: Long-aged

Montgomerys Olgeshield cheese. The best melting cheese in the world.

Britain - Jamie Montgomery

Montgomery’s Ogleshield

A washed-rind cow’s milk cheese inspired by Alpine styles. Supple and elastic when warm, with savoury sweetness, meaty depth and exceptional melt, making it ideal for cooking.

Details:

  • Milk: Pasteurised cow’s milk

  • Style: Washed rind, Alpine-style

  • Region: Somerset, UK

  • Feature: Excellent melt

Remeker cheese. The best cheese in the Netherlands. Great in a MONTY'S cheese toastie. 
Netherlands - Peter and Jan Dirk van de Voort

Remeker Pril / RYP

Pril - A raw cow’s milk cheese from the Netherlands, aged until firm and crystalline. Rich and buttery with notes of caramel, roasted nuts and grass, offering pronounced flavour and structured melt.

RYP - A young, raw cow’s milk cheese with high fat content and gentle ageing. Creamy, elastic and mild, designed to melt smoothly while adding depth without overpowering other cheeses.

Details:

  • Milk: Raw cow’s milk

  • Style: Hard / soft cheese

  • Region: Netherlands

  • Age: Long-aged

  • Texture: Crystalline