Oak smoked in the traditional way over oak chips to give a mild smoky flavour which permeates through the crumbly curd. The cheese is then further matured to allow the smoky flavours to develop.
All our cheeses are hand made on the farm, using unpasteurised milk from our own herd of home-bred cows, heritage cultures and natural rennet. They are pressed in traditional cast iron presses, before careful maturing to achieve their award winning flavour profiles. A complete farm to fork experience!