Take a 12 month matured Ford Farm PDO West Country Farmhouse Cheddar Truckle, smoke it over oak chips for several hours, and the result is our smoulderingly delicious Oakwood range of smoked cheddars.
Our Oakwood range starts life in the same way as all of our West Country Farmhouse Cheddars. Each Cheddar is made by hand, at our Dairy in the beautiful Dorset countryside, from the highest quality, full-fat milk sourced from local herds that graze the rich pastures of the Ashley Chase Estate and its environs. Once pressed and bandaged, the truckles are left in our stores for several months, until they reach optimum maturity.
Ford Farm has forged a relationship with a local smokehouse where we mature all of our smoked varieties – Oakwood, Dorset Red and Billy’s Smoky Goat.
It’s a wonderful artisan smokehouse where the process is performed with a huge amount of love, care and attention to detail, to ensure that our cheeses are imbued with just the right amount of smoky flavour to make them deliciously more-ish.
Oakwood is yet another of Ford Farm’s multi award-winning brands with it’s rich, full farmhouse flavour, but with the unique addition of a hint of smouldering smokiness.
This rich cheddar with balanced, smoky nuances can handle full flavoured white wines. A classic combination would be a Gewurztraminer from Alsace, France from a top address such as Domaine Bruno Sorg or try a Semillon from the Clare Valley, South Australia like Mount Horrocks. For something different experiment with a Wheat Beer like Halcyon Daze from the Gyle 59 Brewery.
Recommendations provided by Morrish & Banham, specialist wine merchants in Dorchester – www.morrishandbanham.com