The award-winning Organic Smokehouse operates from the beautiful Welsh Marches. For them, the smoking of produce is less about commercial food production and more about the continuance of a centuries old craft. For centuries, people have smoked meat and fish in the chimney above an open fire and they continue to smoke in this way. The smoking is carried out without any mechanical intervention using the traditional 'draft method' with air-dried, naturally fallen Oak. The smoking is a slow and gentle process, giving a greater depth of flavour to their products. They strongly believe that the smokiness should be an addition to, rather than a substitute for, the flavour of the main ingredient.
This smoky cheddar is one of the finest we've ever tasted. The cheddar itself is rich and creamy with loads of character and earthy, grassy notes. It hails from a century-old Somerset dairy who use milk from their herd of Holstein and Brown Swiss cattle. The gentle smoking of the cheese adds a gorgeous, soft oaky edge, giving an overall sweet and tangy mouthful. Scrumptious serve up ploughman's style with fresh apple slices, walnuts, salad and a wedge of farmhouse bread - all washed down with cider. Or, use to make an amazing quiche with a oak smoked element.
Cheddar, Oak Chip Smoke* (* = Approved non-organic ingredient)
Dietary information: Contains Milk
Suitable for Vegetarians
To get the most out of your smoked cheddar you will need to ensure it is kept refrigerated. However, we would recommend returning it to room temperature for about 30 minutes before serving. Once the packet has been opened it should be closely wrapped as any exposed parts will dry out and become crumbly. Not suitable for home freezing.