Description
Smoked Cheddar Cheese is slowly smoked over a hickory fire giving it a distinct smoky flavor.
Cheddar, made in a classical way, tends to have a sharp, pungent flavor, often slightly earthy. Its texture is firm, with farmhouse traditional cheddar being slightly crumbly. The ideal quality of Cheddar was described by Joseph Harding in 1864 as “close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavor full and fine, approaching to that of a hazelnut.” “Cheddaring” refers to an additional step in the production of Cheddar cheese where, after heating, the curd is kneaded with salt, then is cut into cubes to drain the whey, then stacked and turned.
