I really hate artificially smoked cheese. But, thanks God, there are the people who can smoke traditionally. The cheese comes the Quicke's family in Devon in the United Kingdom.
Their 12-15-month mature well-flavored cheddar has been traditionally smoked for 3-4 hours over oak chips from the farm's woodland. No liquids are used to smoke and there are no artificial flavorings. It gives the cheese a strong flavor of smoking and a slightly dry texture.
Thanks to this cheese I started discovering and enjoying cheddar cheese. I had a few unpleasant experiences with cheddar made in the USA and I hadn't expected that I would fall in love with the cheese.
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