Bournes Oak Smoked Cheshire
Award-Winning Traditional Cheshire, Cold-Smoked for 3 Days
Elevate your cheeseboard with Bournes Oak Smoked Cheshire, a masterclass in balance and tradition. We start with our signature farmhouse Cheshire, handmade at The Bank Farm using our family’s 1750 recipe and send it to a local smokehouse to be transformed by time and woodsmoke.
The Smoking Process: A Triple-Wood Blend
While most smoked cheeses are processed quickly, ours undergoes a patient 3-day cold-smoking process. We use a unique blend of three classic hardwoods to create a deep, multi-layered profile:
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Oak: For a robust, traditional heart.
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Ash: To add a light, delicate sweetness.
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Beech: For a cool, clean and aromatic finish.
Texture and Taste
The smoking process naturally draws out a small amount of moisture, making this cheese slightly firmer and drier than our Mature Cheshire. The result is a punchy, full-flavoured experience with a distinctive golden rind and a sophisticated, toasty aroma that never overpowers the natural tang of the Cheshire curd.
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100% Natural: No liquid smoke or artificial flavourings, just pure woodsmoke and patience.
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Local Collaboration: Produced in Malpas and smoked by local artisans, ensuring a 100% Cheshire provenance.
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Perfect For: Melting into a luxury Mac & Cheese, pairing with a bold red wine or as the standout star of a ploughman's lunch.
"At Bournes Cheese, we believe the best things take time. Three days in the smokehouse creates a flavour that stays with you long after the first bite."
Ingredients: Pasteurised Cow's Milk, Cheese
Cultures, Vegetable Rennet, Salt
