Smokey cheddars have been around for years, but ours in anything but ordinary. Other cheese factories use liquid smoke, smoke flavoring, or rub paprika into the rind to make it look smoked. At Face Rock, we take our time to produce a better, more flavorful cheese by cold smoking each small batch with Northwest Applewood smoke in our onsite smokehouse. This Applewood Smoked Cheddar is the pinnacle of Smokey flavor!
We start with our signature cheddar (not scraps) and age it for 12 months to achieve a full-bodied cheddar flavor. Then, we cold smoke it for hours in small batches using Northwest Applewood smoke to finish it off.
Our Smokey Cheddar has a velvety texture and the perfect balance of smokey tang and cheddary bite that complement each other and is never overpowering.
Don't cover the smokiness with too many competing flavors. Cracked wheat or sesame crackers have textures that play off this smooth cheddar and apples, raisins, or nuts accent the Applewood flavors.
