It takes 18 hours to smoke this cheese using an age-old cold smoking technique. The draft in the smoking room is controlled by hand and takes temperature, humidity, wind speed and wind direction into account at all times. 4-months matured. Stanford is a brushed rind cheese and this encourages an even distribution of cultures to grow on the surface of the rind – this gives the cheese the delicious earthy and nutty notes complimenting the smoky flavour. A little goes a long way with the rounded smoked flavours.