Smoked Cheese

We only smoke two cheeses but they're good.

For 25 years, River Farm Smokery has been curing and smoking fish, meat and game, and supplies several of the finest caterers and delicatessens nationally. River Farm is a thoroughly traditional smokery, where the brick kilns are hand-fired using only the finest oak dust and chips.

Time – lots of it – is a key factor in the quality of what we produce – whether in the curing of our salmon or in the slow 2-day smoke of our Bottisham Hams and rare-breed bacon. In our opinion, the quality of what we do is worth far more than the pace at which we produce. That's not to say you'll find us sitting idle – we always work to the maximum volume possible without compromising the recipes that gave this smokery its reputation.

	Cold Smoked Camembert (250g approx)	French Camembert is gently smoked for 5 hours to give it a light smokey flavour while maintaining the integrety of the cheese. Presented in the box.
	Smoked Westcomb Cheddar	This crumbly mature west country cheddar is cold smoked for 6 hours giving it a wonderful smokey flavour with a hint of apple.