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Cold Smoked Cheese
Smoke and Cream
We use a mature Scottish Cheddar from Locherbie, smoked carefully with beech wood for up 5 hoursto give the right amount of smoke with cream .
Throughout the smoking we monitor the process turning and moving the trays of cheese to get an even smoke and only when we are satisfied do we stop smoking, brush the cheddar and vacuum pack immediately to seal in the smoke and flavour.
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