Oak Smoked Cumberland
A wonderfully rich and tasty hard pressed Cumberland cheese made by Caroline Fairborn at Thornby Moor Dairy on the Crofton Estate. Each cheese is smoked over Cumbrian oak chips in the Estates own smoke house
Ingredients: Cheese; Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Bacteria, Rennet, Annatto. Decoration may contain Fruit, Nuts and Foliage.
For allergens, please see ingredients.
Oak Smoked Cumberland cheese is a hard pressed cows milk cheese made with milk from a herd of Shorthorn cattle. This milk gives the cheese a rich, slightly lemony, flavour that, once smoked, delivers a delicious cheese that would be at home on any cheese board and, perhaps, is the most popular cheese from the Thornby Moor Dairy.
Run by Carolyn and Leonie Fairbairn, Thornby Moor Dairy is located at the heart of the Solway Plain, looking out over the Northern Fells of the Lake District. The dairy is housed within the outbuildings of the old Crofton Hall Estate near Thursby, a few miles west of Carlisle. (The Solway Plain, which lies to the north of the Lake District, was once renowned for butter-making.)
Thornby Moor Dairy was established as a specialist cheesemaker in 1979 by Carolyn Fairbairn. She set up a dairy in the basement of the family home, a converted Solway bank barn. Entirely self taught in the art of cheesemaking, she began by adapting a basic smallholder recipe to make Allerdale cheese using raw milk from her own herd of goats.
Encouraged by a neighbour farmer, production of raw cow’s milk cheeses soon followed and Cumberland Farmhouse was born.
Designed to be a territorial for Cumbria. (The traditional British Cheese types are often called ‘territorials’; as they take the name from the counties or areas in which they are made.) Oak Smoked Cumberland is an everyday cheese noted for its buttery texture which, when smoked over a Umbrian oak chips, develops both a unique taste and distinctive appearance.