Smoked Lincolnshire Poacher - Lincolnshire Poacher, Lincolnshire

Brothers, Simon and Tim Jones are behind Lincolnshire Poacher and are fourth generation farmers, their family have been running the farm since 1917. Their Father, Richard started up the dairy part of their business in 1970's and Simon started making cheese on a small scale when he returned from agricultural school in 1992.

Now the business has grown and they use all the milk from their 230 Holstein Friesian cows to produce a range of artisan cheeses. 

As with all artisan cheeses the flavour and texture changes with each batch dependent on season, weather, stage in lactation as well as a whole host of other factors.

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 with a recipe that is a cross between a traditional cheddar and continental alpine cheese such as Comte.  

They taste all of their cheeses at 12 months and decide how long to hold onto it, Lincolnshire Poacher is normally released at the 14-16 month stage and has a rich full flavour. 

• Silver British Cheese Awards 2018
  
• Gold British Cheese Awards 2016

Raw cows milk, Traditional rennet (not vegetarian)