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Raw Smoked Lancashire
  • Raw Smoked Lancashire
Raw Smoked Lancashire

Raw Smoked Lancashire

£8.50

A whisper of campfire wrapped in matured buttery Lancashire.
Product Details

Cold-smoked over natural oak, this raw milk Lancashire takes on a rich, smoky depth while retaining its signature creaminess and crumble. The result is a cheese that’s grounding and comforting — buttery warmth with a whisper of campfire.

Perfect for those who love complexity without heaviness, and craft without pretence.

Each wedge weighs approximately 230g
Ingredients

Raw Cow's Milk, Sea Salt, Animal Rennet, Starter Culture.
Get Inspired

Slice thickly into a grilled cheese sandwich with crisp apple slices and Dijon mustard — smoky, sharp, and wildly good.
How to Store

Keep refrigerated below 5°C in breathable paper or cheese wrap. Remove 30 minutes before serving to allow the natural aromas and oils to awaken.
Shipping Info

We ship every Saturday, and take our orders 1-week in advance. So make sure your order is submitted by 12pm Saturday for delivery the following week.

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Our Customer Questions
Is smoked cheese still raw?

Yes — the smoking process doesn’t heat the cheese, so its raw integrity and living cultures remain intact.
What makes raw cheese different from regular cheese?

Raw cheese is made using unpasteurised milk, which retains its native enzymes, healthy bacteria, and full flavour complexity — resulting in a cheese that’s more alive, digestible, and true to its source.
Is raw cheese safe to eat?

Yes — when produced by skilled cheesemakers using raw milk from healthy, grass-fed animals. All our cheeses are made in small batches and aged under strict conditions to ensure both safety and quality.
Does raw cheese contain probiotics?

Yes — because it isn’t heat-treated, raw cheese naturally contains beneficial bacteria that support gut health and digestion. Aged cheeses pack in even more of these friendly microbes.
Why does raw cheese taste so different from supermarket cheese?

Raw cheese is full of terroir — the taste of the land, the animals, the pasture, and the season. Unlike standardised textures and bland flavours, raw cheese offers real depth, variation, and character that evolve as it ages.
Can I eat the rind on raw cheese?

Most of the time, yes — especially on natural or clothbound rinds. These rinds form naturally during aging and are edible, adding unique texture and flavour. However, waxed or cloth-covered rinds should be removed before eating. When in doubt, check the label — or follow the simple rule: if it looks natural, it’s meant to be tasted.