As Lymn Bank Farm smoke their cheeses traditionally, the texture and taste of this cheese provides that creamy, strong smokiness on the taste buds that is expected from a smoked cheddar.
If you prefer to cook with your cheeses and not eat traditionally with crackers and chutney, we would recommend using this smoked barrel on top of a lasagne or shepherd's pie.
16 other products in the same category:
The cheese is mould-ripened similar to a French Tomme De Savoie. It is 8 weeks old and has a creamy, buttery in texture, and sweet flavours, with a distinctly earthy finish. The name Stoney Cross...
This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...
The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma. It has a soft texture and glossy with milky flavour and woody notes. Made by David...
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...
As Lymn Bank Farm smoke their cheeses traditionally, the texture and taste of this cheese provides that creamy, strong smokiness on the taste buds that is expected from a smoked cheddar.
