This cheese is made by Mark Robertson in Seaton burn, not far from Brinkburn priory which used to house French monks. The monks passed on their expertise in cheese making to the local farmers, who in turn passed it on to their children. Northumberland cheese is still made in the old French tomme style, which is usually low in fat. The smoking takes place slowly over four days over oak chips. the taste is smooth & creamy with a superb smoke finish.
Country of Origin:Northumberland, United Kingdom Style: Semi-Hard Milk: Cows, Pasteurized, Vegetarian Wine Match: Pouilly Fume, Syrah, Grüner Veltliner