Lincolnshire Poacher is a British hard cheese made on the farm at Ulceby Grange in Lincolnshire, often described as a brilliant cross between West Country Cheddar and an Alpine-style cheese like Comté — dense, savoury, nutty, and properly long on the finish.
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Frequently asked questions about Lincolnshire Poacher
What is Lincolnshire Poacher cheese?
Where is Lincolnshire Poacher made?
It’s made at Ulceby Grange Farm, on the edge of the Lincolnshire Wolds, by the Jones family
What milk is used in Lincolnshire Poacher?
It’s made with cow’s milk, typically from Holstein Friesian cows.
Is Lincolnshire Poacher made with raw (unpasteurised) milk?
Yes — Lincolnshire Poacher is made with unpasteurised (raw) milk.
How long is Lincolnshire Poacher aged for?
Most traditional Lincolnshire Poacher is matured for around 14–16 months (sometimes longer depending on the batch and profile you’re after)
What are the best pairings for Lincolnshire Poacher?
A few reliable winners:
Cider (dry, tannic farmhouse styles)
White wine with weight and freshness (think Chenin Blanc or Burgundy-leaning Chardonnay)
Light reds with good acidity (Gamay / Pinot-ish styles)
Or go classic: good ale and a chunk of bread.
What can I do with Lincolnshire Poacher in cooking?
It’s brilliant for:
Grating over pasta, potatoes, or roasted veg
Cheese on toast (properly next-level)
Sauces where you want savoury depth without it going rubbery
Scones and savoury baking
Is Lincolnshire Poacher similar to Cheddar?
It’s in the same British hard cheese world as Cheddar, but it’s usually more rounded and Alpine-leaning — less sharp bite, more nutty, brothy, sweet-savory complexity. If you like Cheddar and Comté/Gruyère, Poacher sits right in that sweet spot.
What does Lincolnshire Poacher taste like?
Expect sweet-nutty depth, a savoury, brothy/umami backbone, and (in a good batch) that famous pineapple-ish tang that lifts it and keeps you coming bac
What’s the texture like?
Firm and close-textured, but not dry — more dense and creamy than crumbly, especially at room temperature.
Is Lincolnshire Poacher suitable for vegetarians?
Generally, no — it’s traditionally made using traditional rennet (animal rennet).
How should I serve Lincolnshire Poacher?
Take it out of the fridge 45–60 minutes before serving. Cold Poacher can taste muted; at room temp it turns into a different cheese — fuller, sweeter, and more aromatic.
How do I store Lincolnshire Poacher?
Keep it wrapped (ideally in cheese paper or baking parchment, then loosely in a bag/box) and store in the fridge, away from strongly scented foods. Rewrap after each serve — it hates sitting sweaty in clingfilm.
Is Lincolnshire Poacher strong?
It’s full-flavoured rather than “hot” or spicy. You’ll get savoury depth, sweetness, and that tangy lift, but it’s not an aggressive, face-punching cheddar. It’s strong in length, not harshness.
What’s the difference between Lincolnshire Poacher and Smoked Lincolnshire Poacher?
Smoked Lincolnshire Poacher starts as the same cheese, then it’s smoked for extra warmth and savoury, bacon-y notes. The original is more about nutty sweetness and tang; the smoked version is more campfire, toast, and umami.
Can I freeze Lincolnshire Poacher?
You can, but it’s best as a last resort. Freezing can make hard cheeses a bit drier and more crumbly once defrosted. If you do freeze it, wrap it well, freeze in smaller portions, defrost slowly in the fridge, and use it for grating / cooking rather than a “showpiece” cheeseboard.
What’s the best way to cut Lincolnshire Poacher?
Because it’s a dense, hard cheese, use a sharp, sturdy knife and cut it into small wedges or batons rather than thin slices. If it’s a bit firm straight from the fridge, let it sit out for 15–20 minutes first — it’ll cut cleaner and taste much more open.