Cold smoked using oak chips from trees grown on the 500 year old estate subtle smokey flavours linger in the background of this full flavoured cheddar.
Mature, cloth bound farmhouse cheddar made the old-fashioned way is hard to find. Quicke’s carefully grades the young cheddars and selects batches for smoking.
Not all smoked cheeses are smoked the traditional way. Quicke’s still use the age old techniques of smoking their cheeses.
At the farm the Cheddar is cut from a 24kg truckle and gently smoked in their original hot smokehouse over shavings of English oak. They are smoked over a long period of time to allow the smokiness to permeate the cheese without overpowering it. Subtle smoky, buttery flavour.