Keep in the fridge but remove an hour before serving – letting the cheese warm to room temperature brings out its flavour.
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
Soon after going organic in 1999, Godminster realised that their milk would never generate enough to sustain the farm. They had an idea to make their own cheddar, so set to work with a traditional 70 year old recipe. The resulting vintage cheddar went down a storm at local farmers’ markets in Somerset and has won a raft of awards. This oak smoked variety is a new addition and, by our reckoning, is also an award winner.
Read more about Godminster's dairy farm and cheesemaking here.
Pasteurised cows milk, starter cultures, vegetarian rennet, salt* (1.8%)
Allergens in bold.
|Energy (kJ)||1700 kJ|
|Energy (kCal)||410 kCal|
|Fat (g)||34.4 g|
|of which Saturates (g)||21.7 g|
|Carbohydrate (g)||0.1 g|
|of which Sugars(g)||0.1 g|
|Protein (g)||25 g|
|Salt (g)||1.8 g|