It's not everyone`s cup of tea, but being a Hungarian smoking food is part of our food culture. However smoking this cheese wasn`t our idea - it came from one of our local pubs. Rob Allcock, chef at The Longs Arms in South Wraxall is known for his smokery and smoking all kinds of food. So we went with his recommendation and tried it. A young Mini Baronet which has not been washed is smoked over an apple- and oak- wood mixture for 8 hours. That turns it into 'Medleys'. `Medley

We have (clockwise ) Bybrook, Wasabi Pearl on an Extra Virgin Olive Oil & Sea Salt cracker, Chive crackers laid out, Mini Baronet and Wild Garlic Spread in the middle. I will let you know that we don’t have a cheese board on the table at home every day, though I guess we do have a piece or two of cheese hanging around on the kitchen counter. We are all getting used to our new regime and trying to make the most of it - and now, for the first time, today I felt a sense of norma