Oak Smoked Lincolnshire Poacher

Oak Smoked Lincolnshire Poacher is a distinctive traditional British hard cheese made from unpasteurised cows’ milk at Lincolnshire Poacher Cheese in rural Lincolnshire. Based on the farm’s traditional Lincolnshire Poacher, it is smoked for 24 hours at a local smokehouse over untreated oak chips, allowing the gentle heat and natural smoke to permeate the cheese. The result is a firm, smooth and richly flavoured cheese with the characteristic savoury depth of Lincolnshire Poacher complemented by a beautifully rounded, aromatic smokiness. Rich, nutty and gently sweet, it has a lingering smoky finish that adds extra depth without overwhelming the underlying character of the cheese.

Oak Smoked Lincolnshire Poacher is delicious served with crusty bread, chutney, quince paste and seasonal fruit, or alongside pickles and cured meats on a cheeseboard. Its rich, smoky character also makes it excellent for cooking, melting beautifully into Welsh rarebit, cheese sauces, gratins, baked potatoes and savoury tarts. Pair with a full-bodied red wine, robust porter or stout, traditional farmhouse ale or dry cider to complement its nutty, savoury and gently smoky flavour.

Ingredients: Unpasteurised Cows’ MILK, Salt, Traditional Rennet, Starter Cultures.

Allergens: MILK

Store & Serve: Keep refrigerated below 8°C. Shelf life on receipt is a minimum of 2 months. Remove from the refrigerator 30–60 minutes before serving to allow the cheese to reach room temperature and its full flavour and texture to develop.