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Cheese-Oak Smoked Stanford

SKU 100808
In stock
Product Details

Oak Smoked Stanford Cheese +-200g

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

4-months matured

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

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