It takes 18 hours to smoke this cheese using an age-old cold smoking technique
The draft in the smoking room is controlled by hand and takes temperature, humidity, wind speed and wind direction into account at all times
Stanford is a brushed rind cheese and this encourages an even distribution of cultures to grow on the surface of the rind – this gives the cheese the delicious earthy and nutty notes complimenting the smoky flavour
A little goes a long way with the rounded smoked flavours
Discover more about this cheese here
Available as a 200g slice, 1kg wedge, and 4kg quarter
Affordable national delivery to all major centres & regional areas. Click here for rates and details.
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