Ogleshield is made in Somerset by the same people who make the famous Montgomery’s Cheddar, but it’s made with Jersey cow’s milk instead. They only produce a small amount, mainly because they have a small herd, but it’s worth looking out for, as the flavour is fantastic. You can substitute other strong-flavoured hard cheeses. We sometimes serve it as a bar snack in the restaurant, with home-made pickles and a small bottle of Worcestershire sauce on the side, and it goes down a treat.