Our round style Smoked cashew cheese is produced using a traditional round style cheese mould, which lends to its rounded shape.
These cheeses contain living lactic acid bacteria (probiotics), which impart the characteristic acidity desirable in any cheese. They are all matured for a minimum of 2 months at a temperature range of between 2 and 4 degrees. Once matured, these cheeses are then sent to Rooftop Smokehouse in Barcelona to be artisanally oak smoked. Best before date, see packaging. Once opened, consume within 7 days and store as indicated on the label. Allergens: Cashews