Cheese

We cold-smoke Cheddar and Red Leicester cheese for 12 hours, using Beach wood, and is available in a number of different varieties:

Plain smoked
The natural way

Paprika smoked
Lightly dusted with paprika

Whisky smoked
Soaked in Whyte & Mackay Special Blended Scotch Whisky

Cracked black pepper smoked
Encrusted with cracked black pepper

Packaging:
To preserve freshness, this product will be vacuum-sealed in super-strong food bags.