Smoked Northumberland

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Origin:                       England

Region:                      Seaton Burn, N'land

Made by:                   Martin Atkinson

Type:                          Hard

Milk:                           Cow

Milk Treatment:    Pasteurised

Coagulant:                Vegetarian Rennet

Northumberland is an overlooked area when it comes to cheese, this one – smoked for a day over oak chips – puts it firmly on the map.

Characteristics: pale paste with smoky-brown rind; creamy, mellow flavour with strong but not overpowering smokiness.

Best with: the flavour can hold its own with strong relishes and even chilli jam.