Lincolnshire Poacher – Double Barrel


Nutty. Firm. Complex.

Origin: England, Lincolnshire

Style and Texture: Cheddar, firm

Milk: Cow

Milk Treatment: Raw

Rennet: Traditional

Drink: Red wine, ale, port

Complement with: real ale chutney, Adamson’s oatcakes

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Lincolnshire Poacher is an fascinating blend of two cheese styles – a farmhouse cheddar and Swiss mountain cheese. It is made by Simon Jones at Ulceby Grange, Alford.
During cheesemaking, the Curd is “cheddared” and passed through a chip mill, resulting in a somewhat crumbly textured cheese. It is however also very smooth, similar to Swiss Emmentaler.
Under the natural rind, the dense firm paste has a full-on fruity, nutty and sharp flavour that is very long and complex.
The “Double Barrel” variety is matured between 2 and 3 years.