Region: Seaton Burn, N'land
Made by: Martin Atkinson
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.