Mary Quicke’s Oak-Smoked Cheddar – Marcella The Cheesemonger International Guilde des Fromagers
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Mary Quicke’s Oak-Smoked Cheddar

The Lady with Mary Quicke in Bra, Italy

The Lady met Mary Quicke in Italy at the Slow Food Bra Cheese Festival last September and rated it one of her Top Ten Cheese Days… or as the case might be… Top Ten Cheese Nights (they met late in the evening after a great day at “Cheese”)…

After returning to the Pacific Northwest, The Lady has made an effort to bring as many of Mary Quicke’s cheeses to The Manse for The Man and especially moi, your favorite Feline Foodie, to taste… which also means I get to write reviews of wonderful cheeses… the first of several to come…

Mrs. Quicke’s Oak-Smoked Cheddar: Smoked cheeses are not always favorites around The Manse but this one is one of those exceptions… Cold-Smoked  over Oak chips and sawdust for more than three hours, this is the real stuff; naturally smoked… not infused… what you end up with is some righteously good smoked cheddar cheese… crumbly… smokey… nutty… when you start with Mary Quicke’s cheddar that is aged more than a year… how can you go wrong. Aged in truckles and then cut into three pound wedges for smoking, to ensure the flavor infuses throughout the cheese… when God made cheddar, he named it Quicke…

I give Mary Quicke’s Oak-Smoked Cheddar 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: On a cheese board, put this one at about 7pm. You can also add this to mac n cheese and never look back…

Wine Pairing: A lighter blended red.

Beer Pairing: IPA

Source: Cow Milk from the Quicke Farm at Newton St. Cyres of South West England

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