Description

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/Cayenne smoked 
Lightly dusted with paprika/Cayenne

Cracked black pepper smoked 
Encrusted with cracked black pepper

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