Oak Smoked Clothbound English Cheddar

An intensity on first taste, which transforms into a full-mouthed long flavor with nutty, grassy hints and a firm, craggy texture. There is a distinctive smokiness but it enhances rather than overpowers the cheese

You can eat it straight from the fridge but if you can leave it to breathe for 30 minutes the taste is even better - excellent with salami, pickle, Cottage cheese chives, chutney and good quality crusty bread.

Store in the fridge and keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours. For best flavour, bring to room temperature one hour before serving.

A well-flavoured mature cheddar 12-15 months in age is specially selected to be naturally smoked for 3-4 hours over oak chips from the farm’s woodland. The truckles are cut into 1.5 Kg pieces prior to smoking as this ensures the flavour will infuse throughout the cheese. No artificial flavourings are added.

Genuinely smoked over oak chips Intense, earthy cheddar. For over 400 years, the Quicke family has farmed their land in the village of Newton St. Cyres in mid-Devon (170 miles southwest of London in England's West country).

Their cheddars are made from milk from their herd of 300 dairy cows, and each one is made by one of nine skilled cheese makers on their farm. Quicke's Cheeses have an intensity on first taste, which transforms into a full-mouthed long flavor with nutty, grassy hints and a firm, craggy texture.

This mature cheese is then smoked, using oak chips from the trees on their farm. The smoking process adds a new level of flavor to this pasteurized cheddar, and gives an attractive deep red color to the cheese. Made from pasteurized cow's milk.