This cheddar continues its ageing process in ‘the cheese stall’ ageing room, in Winchester, England. When the cheese reaches 15 months it is oak smoked exclusively for the Cheese Stall in the Hampshire village of Odiham. Before smoking, it has a beautifully rich, nutty flavour with a smooth creamy finish. It is smoked for 12 hours using oak chippings, which allows the natural, wonderful flavours of this cheese to remain, while adding a deep, complex smoky undertone on the palate.
Ingredients
Unpasteurised Cow’s Milk, Traditional Rennet.
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