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Cold smoked in our own smokery using oak chippings. We cut it into small wedges before smoking so the smoke seeps deep into the cheese long before it has a chance to get rubbery.
Makes a cheese toastie something special, and adds another layer of flavour to a cheese sauce.
Matured for six months.
Smoked
Cow
Unpasteurised
Vegetarian
From Cheesemakers of Canterbury
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