Maturation: 12 months
Cheese Type: Uncooked, Unpressed, Smoked hard cheese
Awarded Gold at the 2019 British Cheese Awards
Produced by Mary Quicke, 14th generation of the Quicke farmer family, this traditional Cheddar slowly matures in a muslin for 12 months to develop its powerful and rich flavour. It is then cold-smoked by pieces of 1.5 kg over a oak chips – from the trees on the Quicke’s estate – for 3 to 4 hours to deeply infuse the smokey flavour. The result is a buttery paste with roasted aromas and typical animal notes. Perfect on a slice of rustic cereal bread and a slice of fresh apple.
White wines (Sauvignon Blanc, Chardonnay)
Beers (Medium-strong Ale, Stronge Cider)
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Your Cheese Club Team
5 reviews for Oak Smoked Cheddar
Very smoky and I liked it.
Cynthia Lian –
Nice buttery and nutty flavour with rather strong smoky notes
the rind does put off the taste
Paul C –
The smokiness I rather liked, but care is need to avoid the rind which has a rather off-putting musty taste to it.
kelly ng –
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