12 Hospital Street, Nantwich, CW5 5RJ
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12 Hospital Street, Nantwich, CW5 5RJ

John Bournes Oak Smoked Cheshire Cheese

This is a variant of a traditional Cheshire cheese made by John Bourne and his cheesemaker Paul on the family farm near to Malpas, Cheshire. Each cheese is made by hand using the farms own milk from their herd of Friesian cattle that graze on the surrounding pasture on the Cheshire and Welsh borders.

The cheese is made with pasteurised milk to which starter and vegetarian rennet are added to form the curds and whey in large galvanised tanks known as Cheese vats. The curds are cut and the whey is drained away to provide calf and pig feed and also to be used in the production of the farms own butter.

Once this has happened the curds are cut and milled and then mounded into cylinder moulds, each pieced to allow moisture to disperses for then left to mature on wooden shelves for up to 4 months.

The smoking of the cheese takes place once the cheeses are fully matured and formed by placing the cheeses into a smoker where they sit for several hours to allow the oak smoke from beneath to permeate and penetrate the cheese giving it a delightfully rich and distinctive flavour and a noticeable dark brown rind.

The smoking of cheese was not only for the taste but more importantly as a way of storing the cheese for longer periods of time and acting as a preservative.

John Bournes Oak Smoked Cheshire Cheese
John Bournes Oak Smoked Cheshire Cheese
Doddington Cheese

Doddington Cheese

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