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The Applewood Smoked Cheddar Cheese is an interesting cheese. Hailing from Ilchester in the United Kingdom, this deliciously dense English cheddar is not actually smoked, as the name belies. Instead, the cheese is given its subtle smokey flavor thanks to the introduction of smoked paprika into the cheese itself.
The result is a sharp, pungent cheddar with deep notes of grassland and the nuttiness of hazelnuts. It has a delicious lactic flavor that is sought after by cheddar lovers around the world. The cheese itself is semi-hard. It can be sliced, grated, and crumbled, depending on the dish you’re preparing, or your own personal fancy.
This wonderful cheese is not only flavorful, but it is also versatile. It melts rather well, so it can be introduced into many different dishes. Thanks to the sharpness of the cheese, it will elevate and complement anything from baked pastas to simple salads and sandwiches.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.