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smoked cheddar waxed

Cheddar Smoked Ceodre

A wax coated farmhouse Cheddar naturally smoked over oak chips, giving a smoky flavour and creamy texture.

£6.50 per unit
Pasteurised Vegetarian Rennet Cow
PLU 339

Key Facts

  • CountryEngland
  • RegionWest Country
  • FlavourCreamy and smokey
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo
  • Weight200g
  • Weight TypeMin

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkMerlot Or Chardonnay

Nutrition

  • IngredientsCheese (Cows' Milk).
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1725
  • Energy kcal416
  • Fat34.9
  • Of which saturates21.7
  • Carbohydrates0.1
  • Of which sugars0.1
  • Protein25.4
  • Salt1.8
Name & address of food supplier

Paxton & 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.

Our Smoked Ceodre is made to a traditional recipe using milk from their neighbouring farm and a few other carefully chosen local herds. This gives the cheese a unique flavour and character that can only be found in cheese made using handcrafted methods of production. The cheddar is naturally smoked over oak chips, giving a smoky flavour and creamy texture.


The cheesemakers are up very early every morning to begin the cheesemaking process. The curds are cut and salted by hand, the milk turning into cheese within a couple of hours. However, the maturing can then take over twelve months for the cheese to reach its optimum maturity and flavour levels. Once it is matured, the cheddar is naturally smoked over oak chips, giving a smoky flavour and creamy texture and then coated in wax.

Nestled between the Dorset Downs and the West Dorset heritage coast in Bride Valley, lies the estate from which we have sourced our Smoked Ceodre. Farmhouse Cheddar has been made on the farm for over 45 years and continues the tradition of handmade West Country cheesemaking which has been handed down through the generations. Ceodre is the old Anglo-Saxon name for Cheddar Gorge.

 

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