Oak Smoked Poacher
Oak Smoked Poacher
I am the smoked variety of the mature, extremely hard Lincolnshire poacher.
Mature cheeses are selected to be sent to a local family run smokehouse. The cheese is cold smoked over untreated dampened oak chips for 24 hours. Cold smoking gives the cheese a golden brown colour and delicate smoked aroma and flavour, through which the distinctive Poacher characteristics are still evident.
PASTEURISATION | Unpasteurised
VEGETARIAN | No
TYPE OF MILK | Cow
INGREDIENTS | Raw Cows Milk, Salt, Animal Rennet, Culture, Natural Smoke
ALLERGENS | Milk
HOW I KEEP | Keep refrigerated, keep wrapped, serve at room temperature, use within 12 days.
IMPORTANT | All our cheeses are cut to order and may not be to an exact weight/measurement, but we will never underweight your cheese. Due to exceptionally high levels of demand it may be necessary to substitute a product to ensure you order is dispatched promptly. We will always pick a suitable alternative that is similar to your requested product, and that will always be of equal or higher value at no extra cost.
If you have any allergens in regards to cheese, please ask before ordering.
