Pepperberry Smoked Oat Cheese

Lauds Pepperberry Smoked Oat Cheese is cultured with our very own Oat Milk Yoghurt. It is a low-fat semi-hard cheese which is cultured, set into a large wheel then matured for 4 weeks, only coming out of the cheese cave for it's weekly rub with salt and oil. After maturation, it is then delicately smoked with Tasmanian Pepperberry woodchips.

This cheese tricks the brain with it's smoky flavour and gives body and depth to any meal. Try it on burgers, sandwiches or wraps, Shave and stir through pasta, risottos or mash, or slice it thick and fry like halloumi! It won't melt, bubble and brown quite like traditional cheese, but it packs a punch of smoky flavour whichever way you use it. Platters of any kind can benefit from this cheese too.