Oak-smoked for six hours to give a full, smoked flavour. Made from unpasteurised cows milk.
The cheese is cut into 16 wedges of equal size and then placed into an oak fired smoke house for 6 hours. The resulting cheese has a full smoky flavour and aroma which complements the full nutty flavour of the cheese. The paste is moist, as with the unsmoked cheese, and the yellow colour is tinged with brown on the inside. The outside of the cheese has a fabulous chestnut brown colour and an intense smoky flavour.