CheeseReviews.org

The sample of Montgomery Cheddar we got from Whole Foods had a few mold veins running through it. While I'm certainly no expert about this, my reading leads me to believe this is a naturally spontaneous mold rather than a blue cheese style mold where the mold is induced by skewering. And it added some really nice flavor to the cheese. Not as "bleu" as a regular blue cheese, but the taste was similar.

I was able to get some slices that didn't have any mold and they were quite good. Certainly cheddary, but not too sharp. A bit nutty. Smoth, deep flavor. Firm and a bit crumbly.

Montgomery's Cheddar is made the old way. Only a few wheels a day. Milk from the farm's own herd. Linen wrapped and aged over a year. And that right there is enough to like it. But the taste is where it shines. Much more subtlety and dimension that American cheddars.