Flavour Profile: Traditionally oak-smoked, with a smooth texture and a mild smokey flavour. Smoked Northumberland is primarily a smooth and mellow cheese, with long-lasting overtones of smokiness.
Drink Pairing: Goes great with a shiraz, malvasia nera or if you’re a white fan then try with something dry and fruity!
About the Maker: Mark Robertson has been making farmhouse cheeses in the heart of Northumberland since 1984. What started off as a farm mainly producing sheep’s milk, due to the popularity with the locals they then expanded their farm and started to include fine cow and goat’s milk cheeses too.
How to Enjoy: Smoked Northumberland is wonderful when 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.