Description
Smoked Saxon Cross Cheese
About Smoked Saxon Cross
Smoked Saxon Cross is a creamy medium Cheddar with a proper smoky flavour — and by proper, I mean it is actually smoked rather than having smoke flavouring added to it.
The cheese is naturally smoked over oak chippings for around 12 hours, allowing the smoke to gradually work its way into the Cheddar. The result is a lovely balance between creamy, familiar cheese and warm wood smoke.
It’s uncomplicated, very easy to enjoy and one of those cheeses that works just as happily on a cheeseboard as it does melted over a burger.
Properly Smoked
Smoking cheese originally had a practical purpose. Before refrigeration, smoke was one of the methods used to help preserve food. These days, of course, we’re far more interested in what it does to the flavour.
And there is quite a difference between a cheese that’s been naturally smoked and one that’s simply had smoke flavouring added.
Saxon Cross is naturally smoked over oak chippings for 12 hours. That’s long enough to develop a distinctive smoky character without completely losing the Cheddar underneath.
Smoked Saxon Cross – Jen’s Tasting Notes
Before you even taste it, you get that lovely aroma of wood smoke.
Underneath is a smooth, creamy medium Cheddar with a firm but yielding texture. The flavour starts with buttery, milky notes before the smoke comes through, bringing hints of toasted wood and a gentle savoury sweetness.
What I like about Saxon Cross is that you can still taste the cheese. Some smoked cheeses are so heavily smoked that everything else disappears, but this has a much better balance. The smoke lingers, but it doesn’t completely take over.
It’s approachable, comforting and very easy to keep going back to.
How to Serve and Pair Smoked Saxon Cross
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: A dry British cider works brilliantly. The fresh apple acidity cuts through the creamy Cheddar and contrasts beautifully with the smoke.
- Something a little different: Try a malty amber ale. Those toasted, slightly caramel flavours are a natural match for oak-smoked cheese.
- On the plate: Apple, pickled onions and a good chutney are all you really need. I’d keep the accompaniments fairly simple and let the smoke do the talking.
- In the kitchen: This is where Saxon Cross really comes into its own. Melt it over a burger, put it in a toastie or use it to give macaroni cheese an instant smoky twist.
Jen’s note: Some smoked cheeses aren’t actually smoked at all — they simply have smoke flavouring added. Saxon Cross is naturally smoked over oak chippings for 12 hours, and for me, you really can taste the difference.
Buying Smoked Saxon Cross
- Brand or Producer: Bradbury & Son
- Product name: Smoked Saxon Cross
- Milk: Cow
- Country: England
- Region: Derbyshire
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g block, £2.05
- 500g block, £10.25
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, vegetarian rennet, salt
