At Lincolnshire Poacher Cheese, we are absolutely committed to producing the very best cheese that we possibly can (with a little help from our 230 Holstein Fresian Cows!) using our own fresh unpasteurised milk and traditional methods.

We have to show lots of patience as cheese we are making today will probably not be sold for another 18 months!

Simon Jones, who started to make Lincolnshire Poacher cheese, is the fourth generation to be running the farm, which has been in the family since 1917. It is situated on the edge of the beautiful Lincolnshire Wolds about ten miles from the east coast.

Lincolnshire Poacher Cheese

The flavour and texture of the cheese varies both daily and seasonally depending on time of year, stage of lactation, weather and an infinite number of other factors. We taste every batch at 12 months and decide both how long to keep it and whether it is Poacher or Vintage.

Vintage Lincolnshire Poacher

This cheese has been taste selected and matured on for 18 to 22 months. It has more depth and complexity with a lovely smooth lingering aftertaste, often with a hint of sweetness.

Smoked Lincolnshire Poacher

Mature cheeses are selected to be sent to a local family run smokehouse. The cheese is cold smoked over untreated dampened oak chips for 24 hours. Cold smoking gives the cheese a golden brown colour and delicate smoked aroma and flavour, through which the distinctive Poacher characteristics are still evident.

Web: www.lincolnshirepoachercheese.com

Telephone: 01507 466987

Email: [email protected]