Wyke Farms’ Smoked Farmhouse Cheddar
posted on September 21st, 2016 by Carl Smith
Wyke Farms’ award-winning Extra Mature Cheddar is matured for around 12 months and then oak-smoked in a traditional smokehouse for 16 hours to attain a full, rounded flavor.
The oak wood chips are soaked with Thatchers Heritage Cider to produce a deep rich cheddar with an applewood-smoked flavor and hints of sweet cider.
“Our smoked Cheddar brings together innovation and tradition to produce a cheese like no other, achieved with over 150 years of experience,” said Richard Clothier, third generation family member and MD, Wyke Farms. “Our family here at Wyke Farms stays true to our award-winning recipe but uses creativity to be able to satisfy trends in customer demand.”