Cheddar Smoked Ceodre
A wax coated farmhouse Cheddar naturally smoked over oak chips, giving a smoky flavour and creamy texture.
- RegionWest Country
- FlavourCreamy and smokey
- Type of MilkCow
- Vegetarian RennetYes
- 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
- IngredientsCheese (Cows' Milk).
- Typical Valuesper 100g
- Energy kJ1725
- Energy kcal416
- Of which saturates21.7
- Of which sugars0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
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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.