A semi-soft and pliant yellow cheese, Ogleshield has a gentle but slightly pungent flavour and a creamy texture. It melts brilliantly and is a perfect cheese for cooking with - a West Country equivalent to Raclette.

Ogleshield is produced by renowned cheddar maker, Jamie Montgomery in Somerset, using 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 is delicious eaten as it is but melted, it makes the ultimate cheese toastie!  It also tastes fabulous melted on top of new potatoes and pickles Alpine style, or incorporated into an indulgent macaroni cheese - perfect for cosy winter evenings.  

  • Unpasteurised Cows' Milk
  • Animal Rennet

What’s special about Ogleshield

Ogleshield was created by Jamie Montgomery (of Montgomery Cheddar fame) when he was looking for a recipe to use his Jersey Milk, which was previously sold as liquid milk. Jersey milk presents several challenges for a cheese-maker.  Unlike the Frisian-Holstein milk Jamie uses for his cheddar, Jersey milk is rich in large flat globules of fat. While fat is important in cheese making, too much fat 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 Jersey milk, in exchange for learning the secrets of Montgomery’s Cheddar.  They developed a style they called Shield because that was what it looked like.  This cheese was sent to Bill Oglethorpe, at the time a senior cheese maturer at Neal’s Yard Dairy.  Bill found a way to mature the cheese, washing it in brine. The resulting cheese was named Ogleshield in recognition of Bill Oglethorpe’s contribution to its development.


Ogleshield’s melting quality and deep flavour make it perfect for cooking. Here are our some of our favourite recipes:

Rose Prince’s Ogleshield Pastries in The Telegraph >

James Martin’s Ogleshield toasts >

Fiona Beckett’s Apres-work Tartiflette. Tartiflette is like a super-charged gratin dauphinoise >

Hawksmoor’s Ultimate Macaroni Cheese >


Wine needs to be crisp and very dry to stand up to this cheese, especially when it is used in a very cheesy fondu, raclette or macaroni cheese.  In Switzerland they traditionally drink crisp white Chasselas with cheese fondue and the same would work with Ogleshield, but more complex wines can work too.

Fiona Beckett (www.matchingfoodandwine.com) recommends Swiss Chasselas or a Chignin or Roussette from Savoie but other crisp dry whites such as Muscadet, Chablis, dry Alsace or Austrian riesling or a young grüner veltliner would also pair well. 

If you prefer red these dishes could be matched with a slightly more robust red like a gamay from the Auvergne or even an inexpensive Côtes du Rhône.