Rounded Oak Smoked Cheese

Our round style Smoked cashew cheese is produced using a traditional round style cheese mould, which lends to its rounded shape. 


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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