Northumberland Oak-smoked is an extremely popular award-winning cheese, and with good reason. Based on the Original recipe cheese, which is then cold-smoked over wood chippings for 12 hours, develops a bronzed outer core and a beautiful smoky taste. This Oak-smoked cheese is the real deal; there is absolutely nothing artificial in this flavour. Once the cheese has been smoked for 12 hours, it is then matured for 3 months to deepen the flavour. It won Silver at the International Cheese Awards this year (2019).
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!
KEY FACTS
| Age | 3 Months |
| Country Of Origin | England |
| Milk Type | Cow |
| Organic | No |
| Pasteurisation | pasteurised |
| Region | Northumberland |
| Strength Of Cheese | Creamy/smoked |
| Style Of Cheese | Firm |
| Vegetarian | Yes |