|COO:||Great Britain / Somerset|
|Age:||12 – 14 Months|
This is the smoked version of the award-winning Westcombe Cheddar. The cheese is smoked over smoldering cherrywood for 12 hours. The result is a richly aromatic, russet-hued cheese with a deep smoky flavour.
Cheese has been made at Westcombe since the 1890s and remains as one of the last three traditional producers of Somerset Cheddar. The Calver family work two farms with 400 cows and make Cheddar daily, using traditional methods. Tom Calver is the most recent generation working in the dairy. Under his guidance the cheese has gone from strength to strength as he has adjusted the recipe and refined the maturing.