Back in stock at last, this cheese is made by The Montgomery Family in Somerset, responsible for some truly great cheddar, Ogleshield is equally brilliant but completely different. The recipe was developed thanks to Caroline Smialek and Peter Kindel who helped the Montgomery’s develop a recipe using their Jersey milk. This cheese was named ‘Shield’ due to its appearance and size. In Neal’s Yard maturing rooms in London, the cheese undergoes a dramatic and delicious transformation, thanks to William Oglethorpe, their main cheese maturer. By washing the shields’ rinds to keep in more moisture, they mature very differently. The result, a soft, creamy cheese with a rich, wine-like flavour, not dissimilar to Raclette. To distinguish them from the original cheese, a combination of the two names led to its christening as ‘Ogleshield’.