Mature cheeses are selected to be sent to a local family run smokehouse. The cheese is cold smoked over untreated dampened oak chips for 24 hours. Cold smoking gives the cheese a golden brown colour and delicate smoked aroma and flavour, through which the distinctive Poacher characteristics are still evident.

Lincolnshire Poacher is made using animal rennet, so is not suitable for vegetarians.

Tiffany's Recipes:

Seriously Cheesy Veggie Bake