Oak Smoked Cheddar

No-one can be quite sure of when the practice of smoking cheese came into being, but we know that it can taste and smell simply divine, and that we had to try it for ourselves.

Park House Organic Cheddar was the obvious choice and we soon discovered that the gentle, clean smoke from oak wood chips was the perfect partner for our cheese. The result is a delicately balanced, creamy, full flavoured smoked cheese which simply sings with crunchy apples, cool green grapes and is perfection when paired with pears.

Suffice to say, our Oak Smoked Cheddar has become a firm favourite amongst our customers and, maturing a little longer than it’s unsmoked sibling at around eight months, is definitely a cheese that’s worth waiting for.

About this cheese

INGREDIENTS. Single herd pasturised organic cow’s milk, rennet, salt

HERD BREED. Jersey, Friesian

SOURCE. Park House Farm, Torpenhow, Cumbria

MATURITY. approx 3-weeks from milking

CHEESEMAKERS. Jenny Lee, Mark Lee

SIZES (TRADE). Available per kilo or as whole 12kg rounds.

AVAILABILITY. All year

Slowly and Gently Smoked

Jenny's dad, James, built a small smokery in a corner of the farmyard here at the Farm where we oak smoke organic Park House Cheddar for 12 hours. Rather than whole rounds, we first cut the cheese into smaller sizes to allow the gentle smoke to permeate into the cheese evvenly and in a relatively short time. The process produces the smoky oak notes which layer the creamy cheddar with the resulting flavour more subtle and delicate than most smoked cheeses.

Darling Howe

The pristine white rind has the classic nutty flavour of brie and surrounds a delightfully delicate, buttery soft cheese with distinctive citrus notes balancing the natural sweetness.

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Binsey Red

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Park House Cheddar

The creamy, close textured Park House Organic Cheddar is mellow in character and, like all our cheese, handmade on the farm dairy using organic milk produced that day by our pasture fed herd.

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Trusmadoor

Trusmadoor has many of the characteristics typically associated with traditional Cumbrian and crumbly Lancashire cheese, and is aged for a minimum of 6-weeks in the Park House Farm barns.

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