Cow. Rennet. Unpasteurised.

Based on a modified Somerset Cheddar recipe but reminds you of an Alpine cheese at times. It's natural-rinded rather than being cloth-bound like most British cheddars. The paste is a yellow-golden color, towards amber near the rind, firm, smooth and a bit crumbly, eyeless but with occasional fissures and cracks.

This version of the traditional Lincolnshire Poacher is smoked at a local smokehouse over untreated oak chips.  It spends 24 hours in the smokehouse giving it a rich smokey flavour that compliments the cheese beautifully.

CHEESE IS ONLY AVAILABLE FOR COLLECTION OR LOCAL DELIVERY. We do not deliver chilled goods nationally.

LOOKING AFTER YOUR CHEESE

Your cheese will be cut the day before your nominated collection date and wrapped in waxed cheese paper which allows it to breath. For optimum care, keep it in a sealed box (e.g. tupperware with lid on) in the fridge so that the air in the fridge doesn't dry it out. Take your cheese out of the fridge at least 2 hours before you intend to eat it.

Once you get beyond the oaky smokiness, the other flavaours of the cheese emerge as the cheddary character kicks in, sharp, salty and grassy with a tingle on the tongue and finishing strong.