Cheese and butter smoking
Capreolus offers a smoking service for cheese and butter* producers. Our smoker is perfectly suited for smoking cheese as it stays cool even during long periods of smoking so there is no chance of the cheese getting too warm and becoming soft.
No two cheese producers want their cheese the same, so we tailor the smoking regime to each producer's requirements. The standard woods we offer are oak and beech, but we can also use cherry, apple, chestnut, and hickory.
We hold Organic certification for Cheese Smoking (from the Organic Food Federation), so your organic cheese will remain organic if it is smoked by us.
The smoker can accommodate up to 500kg of cheese per smoke.
Please contact us to discuss your requirements. 01935 83883
* Butter smoking can only be done on cool days so it may not be possible in the heat of summer