Cheese of the Week – Organic Oak Smoked Cheddar

Introducing our very first Cheese of the Week: The award winning Godminster Oak Smoked Cheddar

I must admit that I normally bypass the smoked cheese. Although I enjoy it, I generally prefer other styles. The same cannot be said for my better half though, who adores the smoked varieties!

When I first heard about the Godminster Oak Smoked Cheddar, I immediately ordered some in for tasting to win some brownie points with the missus. Alongside a few family members and friends I divided up the cheddar and we got down to the serious business of eating!

Godminster Oak Smoked Cheddar
Oak Smoked Cheddar by Godminster – made here in Britain using organic milk

 

I wasn’t surprised at all to hear murmurs of appreciation (and even squeals of delight) from everyone trying this cheese as it has had glorious reviews from across the foodie world. I must admit that I too, truly loved it. The texture was smooth and creamy with a lovely depth of flavour. The smokiness wasn’t overwhelming like other smoked varieties can be and it perfectly complimented the creaminess. We enjoyed this cheese with Godminster Rosemary Water Biscuits and a sweet chutney.

The unforgettable flavour of the Godminster Oak Smoked Cheddar has not been missed by the Big Cheeses of the Cheese World. It won a gold star at the 2013 Great Taste Awards, along with a gold in the Naturally Smoked Cheddar category at the 2014 International Cheese Awards. It also won a silver medal at the 2014 British Cheese Awards.

In further homage to this fromage, in a world where health & the environment are becoming increasingly more important this cheese is not only a certified organic cheese, using organic milk from their own herd of cows on the Godminster Farm, is it also naturally cold smoked with oak chippings sourced from sustainable woodland. Unlike many of the mass produced smoked cheeses which are chemically smoked.

The Godminster Oak Smoked Cheddar ticks all the boxes for us and is a great addition to any cheese board, grated into mashed potato, or even enjoyed simply in a sandwich or hot toastie on a cold winter day. It also makes a great ingredient for a recipe where its smokiness can take centre stage, like with our mouth-watering frittata recipe (coming soon!).

Our final word on this cheese is a word of warning – consider where in the fridge you can hide it because it won’t last long otherwise!

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