Knockanore cheddar is made on the farm and selected wheels are then cold oak smoked for ten days using a traditional kiln. The oak used is sourced locally from Lismore. The wheels are subsequently vac-packed and aged on-site for a minimum of four months. The exterior of the cheese is light mahogany in colour, the paste is semi-firm in texture with a yellow colour. The long smoking process gives Knockanore a full on, meaty flavour that is a real hit with fans of smoked cheese. Smoked Knockanore is great melted on burgers as it adds a smokey note which compliments the char-grilled flavour of the meat.