This oak-smoked cheese is a popular, award-winning cheese, and with good reason.
It is cold-smoked over wood chippings for 12 hours, to develop a bronzed outer core and a beautifully smoky taste. Smoked Northumberland cheese is the real deal; once the cheese has been smoked for 12 hours, it is then matured for 3 months to deepen the flavour. The cheese is smoked at MacKenzies Smokehouse in Preston.
Smoked Northumberland is wonderful melted into a bacon sandwich. It would work well as a base for cooking with, to add a subtle smokey undertone to any sauces, due to its mild, light flavours. It also works well coupled with stronger condiments such as sweet chilli sauce or cranberry jelly, on crackers or oatcakes.