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Carefully selected Farmhouse Bries are taken to be smoked in the smoker at predetermined temperatures.

Extra Information

This is made from the Farmhouse and so tasting notes should be read for this cheese as well

All other smoked cheeses will use chemicals to induce the smoked flavour. We do not!

Carefully selected Farmhouse Bries are taken to be smoked in the smoker at predetermined temperatures. We use hot smoke from Manuka chips for smoking. The white Candidium mould is turned a deep brown and the outside will melt a little. On cooling the outer surface becomes much firmer and so the final product should have a firm smooth texture.

Serving

This cheese is easily cut and will not have the very soft outside. Ideal to accompany the Farmhouse Brie.
Because of the heat and subsequent cooling this cheese is really a different cheese and presents itself on the cheese platter as an individual in it's own right.

Again an economical cheese which will produce very little waste and keeps well.