Smoked Northumberland (a cut of whole cheese)
£6.88
Cow, Pasteurised, Vegetarian
Made at Seaton Burn in Northumberland by Mark Robertson, who founded The Northumberland Cheese Co. with the aim of making “A little wedge of perfection”.
Northumberland cheese is made not far from Brinkburn Priory, which used to house French monks; and the cheese is still made in the old French ‘Tomme’ style. The monks passed on their expertise in cheese-making to the local farmers, who in turn passed it on to their children.
The smoking takes place for two days, over oak chips that give the cheese a smooth and creamy smokiness.
Once you have tasted a great, hand-made cheese which has genuinely been smoked over oak, you can never go back to the large scale “smoked” cheeses which are actually merely painted with smoke flavouring to give them their burnished appearance.
Smoked Northumberland has a full yet delicate flavour, which grows richer on the palate, to provide a smooth, long-lasting finish.
Ingredients: Pasteurised Cow’s milk, Salt, Microbial Rennet, Starter Culture, Smoke (Smoked with Oak Chips)
Please note all weights are approximate
- Weight: approx 196g
Allergens:
- Milk
Please be aware that it is possible this product may contain traces of any of the fourteen allergens as we work in an open plan kitchen and also our suppliers cannot guarantee zero cross contamination therefore it may not be suitable for those with severe allergies. Please contact us if you require any further advice.
Dietary Information:
- Vegetarian