We have always looked down our nose at smoked cheese, thinking it was the domain of bogans. So, we thought we had better have a crack at making a good one… and we are converts! The trick is to return the cheese to the maturing room after smoking, so that it forms a rind and develops some aged characteristics.
We currently have a limited number of Smoked Tom portions available. These wheels of pasteurised Tom have undergone a gentle smoking process with applewood, before being aged for 2 months.
They have awesome flavour – buttery and savoury with some great developed characters, with a very light smokiness that enhances rather than overwhelms its delicate flavour profile. Enjoy it straight away or age it for a few more months to concentrate the flavours.