Hard Cheese

Generally these cheeses are the longest matured and have the smallest moisture content. Hard cheeses normally come either cloth bound, wax covered or with a natural rind.
689 - Lincolnshire Poacher Smoked

Lincolnshire Poacher Smoked

A natural smoking process does not mask the complex flavours of the cheese give gives it character.

Simon and Tim Jones produce award-winning handmade Lincolnshire Poacher Cheese on their dairy farm situated on the eastern edge of the beautiful Lincolnshire Wolds, where the lush pastures sit on chalky land. They are the fourth generation to be running the family farm which has been in the family since 1917. The use of their freshly produced unpasteurised milk from their own dairy herd which graze on the rolling hills of the farm is the basis for the distinctive characteristics of the cheese. This is, of course in conjunction with the care and attention taken during the making of each individual batch of handmade cheese. To ensure the milk is of the highest quality, the ‘girls’ are treated like royalty. They’ve even got their own happy cow brushes so they can give themselves a really good scratch.

The cheese is made a little bit like traditional West Country Cheddar although there are several key differences in the recipe that give Lincolnshire Poacher its own unique flavour and texture. This means there is plenty of character to the cheese but in a restrained style. Simon Jones learnt his cheesemaking form the late Dougal Campbell who in turn learnt in Switzerland, and so it is not surprising that Lincolnshire Poacher, although similar to a Cheddar has some marked differences which mean it can be likened to the continental hard mountain cheeses, such as Comte .

Cheeses are matured for 14-16 months and then selected to be sent to a local family run smokehouse. The cheese is cold smoked over untreated dampened oak chips for 24 hours. Cold smoking gives the cheese a golden brown colour and delicate smoked aroma and flavour, through which the distinctive Poacher characteristics of fruity and sweet nuttiness are still evident.



Smoked Poacher recently won Best Flavour Added Cheese at the British Cheese Awards 2016.

Smoked Poacher won a Gold Medal at the 2015 British Cheese Awards

Smoked Poacher won Best Flavour Added Cheese at the British cheese Awards 2009


Unpasteurised PLU: 689
£6.50
per 250g

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Lincolnshire
  • Organic No
  • Flavour Oaky and fruity
  • Accreditation None
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkAmontillado Sherry

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1860 kJ
  • Energy kcal449 kcal
  • Fat37.4 g
  •      of which saturates 26.3 g
  • Carbohydrates1.9 g
  •      of which sugars <0.5 g
  • Protein26.1 g
  • Salt1.45 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

This site uses cookies. By continuing to browse this site you are agreeing to our use of cookies. Find out more here.
x