Smoked Northumberland


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.