Ashmore Smoked

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Milk Type: Cow
Dietary: Pasteurised, Vegetarian
Origin: Kent, England

“Cold smoked in our own smokery using oak chippings. We cut it into small wedges before smoking so the smoke seeps deep into the cheese long before it has a chance to get rubbery.

Makes a cheese toastie something special, and adds another layer of flavour to a cheese sauce.

Matured for six months”

Cheesemakers of Canterbury

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