# Jacob's Smoked Cheddar Flavour Baked Cheddars, 150g ## Commerce action policy **Price:** £2.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/jacobs-smoked-cheddar-flavour-baked-cheddars-150g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/jacobs-smoked-cheddar-flavour-baked-cheddars-150g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Jacob's **Price:** £2.40 GBP **GTIN:** 5000168005553 **Stock:** instock ## Summary Jacob's Smoked Cheddar Flavour Baked Cheddars is the loudest of the three Cheddars we list, 150g, picked into the Teas.co.uk curator selection as the savoury snack for a dark beer rather than for a cheeseboard.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and barley (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Smoke is not a flavour that shares. The compounds carrying it are volatile, so it reaches the nose before anything else, sits over the cheese and salt underneath, and is still there when the mouthful has gone. That volatility is also why an open pack loses its character faster than the plain version does, and why this one should never share a bowl or a tin.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description Jacob's Smoked Cheddar Flavour Baked Cheddars is the loudest of the three Cheddars we list, and the reason is smoke rather than salt. Smoke is not a flavour that shares: it arrives first, it sits over everything underneath it, and it is still there when the rest of the mouthful has gone. Buying this instead of the plain version is not a small adjustment, it is a different snack. One hundred and fifty grams, the same as its two siblings. That dominance is worth understanding rather than just noting, because it decides what to do with the pack. Smoke compounds are volatile, which is a technical way of saying they leave the food easily and reach the nose before anything else does. That is why a smoked food smells smoked from across a room, why smoke is the first thing you taste and the last thing to fade, and also why an open pack of something smoked loses its character faster than an unsmoked one does. Everything below follows from those three facts. The Taste Profile Smoke: ●●●●● (5/5) The headline and the whole reason to buy this one rather than the plain. Arrives first, lingers longest. Savoury Cheese: ●●●○○ (3/5) Still there underneath, but reading lower than in the plain version because the smoke is sitting on top of it. Salt: ●●●●○ (4/5) Forward, as across the line. Smoke and salt reinforce each other rather than competing. Versatility: ●●○○○ (2/5) The narrowest of the three. Superb with a dark beer or a strong tea, and ruinous next to anything delicate. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Jacob's Cheddars Jacob's is one of the long-standing British cracker names, and the Cheddars line is its savoury snack corner rather than its cheeseboard corner. Our reading is that they run mild, full and assertive in that order, and that this one is far enough from the other two to be bought for a different occasion rather than as a substitute. That is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us. Jacob's is a long-established British biscuit name; that is company heritage and not a claim about where this pack was baked. The name declares smoked cheddar and it declares Flavour, and in British labelling that second word tells you the characterising taste comes wholly or partly from a flavouring rather than only from the named food. It is information the pack is obliged to give, not a criticism. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: one hundred and fifty grams, identical to the plain and Red Leicester versions. Buy it as a third thing: not as an upgrade on the plain version. It does a different job and it suits a different evening. Smoke fades fastest: the compounds that carry it are volatile. This is the pack in the line to finish rather than to keep half-open. What it is not: not a free-from line, not a cheeseboard biscuit, and not the one to put in front of a child who has not asked for smoke. How Does Jacob's Smoked Cheddar Flavour Baked Cheddars, 150g Compare to: Jacob's Baked Cheddars Cheese Crackers, 150g: the plain version at the same weight, and the reference point for the line. Cheese and salt with nothing sitting on top of them. Buy that as the everyday pack and this as the one for a Friday. Jacob's Bites Mature Cheddar & Onion Crackers, 125g: a different Jacob's format, and the closest thing we list to this one in assertiveness. Onion is a loud note too, but it works sideways rather than sitting on top the way smoke does. Ideal Serving Conditions Smoke decides the company this biscuit keeps. Put it next to something delicate and you will taste only the smoke; put it next to something equally definite and both survive. The Bowl and the Drinks Table Give it its own bowl: mixed in with plain crackers it smokes all of them. The volatile compounds move between biscuits in a shared bowl within an hour. Pair it with something definite: a dark beer, a strong cheddar, a pickled onion. Smoke needs company with a voice of its own. Keep it away from the delicate things: a mild soft cheese, a subtle pate or a light green tea all lose outright. This is not a cheeseboard biscuit. The Storage Rules Airtight, the same day: more urgently than with the plain version. Smoke compounds are volatile and an open pack loses them steadily, so this is the one in the line that most rewards a tin. Cool and dark: there is fat in a cheese biscuit and fat dulls with warmth and light. The cupboard above the hob is the worst place in the kitchen for it. Do not store it beside anything else: in a shared tin it will smoke the plain biscuits, the shortbread and anything else in there. Keep it separate or keep it sealed. Getting It Right with a Hot Drink Pairing: a strong black tea with real tannin, brewed long. This is the one biscuit in the line that can take a fierce cup, because smoke does not retreat from anything. Also good: a black coffee, and a lapsang-style smoked tea if you want to lean into it rather than balance it. Dunking: no. A dense baked biscuit takes water in fast and goes from crisp to sodden with nothing in between. Best with: a dark beer, a pickled onion, a Friday evening, and nothing subtle anywhere nearby. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and barley (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change. A product named for a cheese should be treated as a dairy product by anyone avoiding milk. What the word Flavour means here: in British labelling it signals that the characterising taste comes wholly or partly from a flavouring rather than only from the named food. Keep out of reach of small children. ## Product Questions Is the smoke strong?It is the loudest thing in the line by a distance. Smoke arrives first and lingers longest, because the compounds that carry it are volatile. If you want cheese and salt without something sitting on top of them, buy the plain Baked Cheddars instead. Why does the pack say Flavour?Because British labelling requires it when the characterising taste comes wholly or partly from a flavouring rather than only from the named food. It is information the pack is obliged to give. Can I put them in the same tin as other biscuits?Not if you want to taste the others. Volatile smoke compounds move between biscuits in a shared tin or bowl, and within an hour the shortbread tastes faintly smoked too. Keep this pack separate or keep it sealed. Why does this one go dull faster than the plain version?Because the same volatility that makes smoke arrive first also lets it leave. An open pack loses its smoke steadily while the salt stays put, so it drifts towards being a slightly tired plain Cheddar. Finish it rather than keeping it half-open. What should I drink with it?A dark beer if it is the evening, or a strong black tea brewed long if it is not. This is the one biscuit in the line that can take a fierce cup, because smoke does not retreat from anything. Does it work on a cheeseboard?Badly. A mild soft cheese or a subtle pate loses outright to the smoke. If you want a Jacob's biscuit near a board, the plain or the Red Leicester version is the one to reach for, and better still a plain cracker with nothing baked into it. How many are in the pack?The pack is 150g and states its own count. Why has my pack gone soft?It has taken water out of the kitchen air. A cracker is crisp because the moisture was baked out of it, and an open pack reverses that within days. Reseal or decant to a tin on the day you open it, which this version needs more than its siblings. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and barley (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Flour (Wheat Flour, Calcium, Niacin, Iron, Folic Acid, Thiamin), Palm Oil, Dried Powdered Cheese (8%, of which Cheddar 50%) (Milk), Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Dried Autolysed Yeast, Glucose Syrup, Sugar, Natural Flavourings (Contains Milk), Barley and Barley Malt Extract, Dried Whey (Milk), Acid (Lactic Acid), Smoked Salt, Salt.Typical values per 100g, as publishedPer 100gEnergy548 kcalFat32.1gof which saturates15.7gCarbohydrate52.7gof which sugars4.8gFibre3.2gProtein10.1gSalt2.2gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsBaked structurenot applicable; a property of the bakeThe same dense, brittle biscuit as the rest of the line. Frying leaves an open, oil-light structure that crumples; baking drives water out more slowly and leaves something that snaps and shatters.Pack: Jacob's Smoked Cheddar Flavour Baked Cheddars, 150g; baked savoury cheese snack biscuits in the smoked version of the Cheddars line. Store cool, dry, dark and airtight, and reseal the pack or decant to a tin the day you open it, more urgently than with the plain version: smoke compounds are volatile and an open pack loses them steadily. Keep it out of a shared tin, because it will smoke whatever else is in there. Read the net weight, the biscuit count, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown. The account of how smoke behaves is general food science and is not a statement about how this product is made. The word Flavour in the product name is a British labelling signal that the characterising taste comes wholly or partly from a flavouring. The product name declares cheese, so anyone avoiding dairy should treat this as a dairy product until the current UK pack says otherwise. The sensory placements are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.Sourcing & blend. Jacob's Smoked Cheddar Flavour Baked Cheddars, 150g is made by Jacob's, one of the long-standing British cracker names, and the Cheddars line is its savoury snack corner rather than its cheeseboard corner. Our reading is that they run mild, full and assertive in that order, and that this one is far enough from the other two to be bought for a different occasion rather than as a substitute. That is our own editorial assessment and not a specification from the brand.What's in Jacob's Smoked Cheddar Flavour Baked Cheddars, 150g, and what isn't: In: baked savoury cheese snack biscuits in the Smoked Cheddar Flavour version of the Cheddars line, loose in a 150g pack. Flavour is a labelling signal: it means the characterising taste comes wholly or partly from a flavouring rather than only from the named food. We say nothing further about how the smoke here is achieved. No health claim: we claim no benefit of any kind and quote no fat, salt, fibre or calorie figure. ## Flavour Science The flavour of Jacob's Smoked Cheddar Flavour Baked Cheddars, 150g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite to the last swallow.The outer layer is smoke, and it gets there before anything else in the mouthful because of how smoke works. The compounds that carry a smoked character are volatile: they leave the food readily and travel to the nose, which is why a smoked thing smells smoked from across a room and why you register the smoke before the biscuit has properly broken. It makes for a strong opening, and it is also the reason this version has a shorter shelf life in character terms than the plain one, because what leaves easily in a second leaves steadily over a fortnight in an open pack.The flavour spike is smoke again, which is the honest answer and the useful one. Smoke does not step aside for a mid-palate: it sits over the cheese and the salt rather than beside them, so what you get through the middle of the bite is a savoury, salty base reading lower than it does in the plain version, with the smoke still on top. Salt is the one thing that survives the arrangement intact, because salt and smoke reinforce each other rather than competing. If you want the cheese to lead, this is the wrong version of the biscuit and that is a statement about the product rather than a criticism of it.The base structure is the same dense bake as the rest of the line, and the word pointing at it is Baked. Frying drives water out of a dough explosively in hot oil, puffing it into an open, brittle structure that crumples under the tooth; baking drives the same water out more slowly, the structure stays closed, and the result snaps and shatters instead. That density matters more here than on the other two, because a dense biscuit holds onto a volatile flavour better than an open, airy one would. The finish is the longest in the line by some way: salt fades, cheese fades, and the smoke is still there afterwards, which is either the best or the worst thing about this biscuit depending entirely on what you wanted.Getting it right in the cup. This is a dry-eating biscuit and the cup belongs beside it. Dunking is pointless: a dense baked biscuit takes water in fast and goes from crisp to sodden with nothing in between. Where this version parts company with its siblings is in how much drink it can take, and the answer is all of it. The Red Leicester version is flattened by a long-brewed black tea; this one is not, because smoke does not retreat from anything. So brew it strong, or reach for a black coffee, or lean the other way entirely and put a smoked tea beside it to double the note rather than balance it. The one thing to avoid is anything delicate: a light green tea, a white tea or a floral infusion next to this biscuit is a waste of the leaf, because you will taste the smoke and nothing else.How water and temperature change it. Two clocks run on an open pack of this and they run at different speeds. The first is the one every cracker has: crackers stale backwards compared with bread, going soft because they take water vapour out of the kitchen air rather than hard because they lose it, so an open pack softens within days in a steamy kitchen. The second is specific to a smoked product. The compounds that carry smoke are volatile, and the same property that sends them to your nose sends them out of an open pack, so the smoke fades while the salt stays put and the biscuit drifts towards being a slightly tired plain Cheddar. That is the failure to watch for here, and it is why this is the pack in the line that most rewards a proper tin. The same volatility has a second consequence worth knowing: put these in a shared tin and they will smoke the shortbread. Keep them sealed and keep them separate, cool, dark and away from the cupboard above the hob, and eat them before the smoke goes rather than after. ## Recipe Ideas Jacob's Smoked Cheddar Flavour Baked Cheddars, 150g is the assertive one, so every build here is about giving it company with a voice of its own. Five below cover the drinks table, a pickled plate, a smoky crumb, a soup that can take it and the one cheeseboard arrangement that works. Recipes, born here first The Drinks Table How to make The Drinks Table with Jacob's Smoked Cheddar Baked Cheddars. 3 min 4 people Easy You'll need 1 pack Jacob's Smoked Cheddar Baked Cheddars A dark beer or a stout Pickled onions Its own bowl Method Give them a bowl to themselves. Mixed in with plain crackers they smoke all of them within the hour. Pour something with a voice of its own. A dark beer or a stout meets the smoke; a lager disappears under it. Put pickled onions beside rather than on top. Acid is the one thing that cuts through smoke. Seal the rest of the pack before you sit down, because this is the one in the line that loses its character fastest. What you'll end up with: The evening this biscuit was built for, with everything on the table loud enough to survive being next to it. Pickled Plate for Smoke How to make Pickled Plate for Smoke with Jacob's Smoked Cheddar Baked Cheddars. 5 min 2 people Easy You'll need 18 Jacob's Smoked Cheddar Baked Cheddars Cornichons and pickled onions Pickled chillies Sun-dried tomatoes Method Choose sharp and sour over sweet. Sugar against smoke and salt reads as a clash; acid reads as relief. Keep everything wet in its own dish, because anything spread on a Cheddar softens it within minutes. Alternate a biscuit and a pickle rather than building one loaded mouthful. Skip the cheese entirely. There is already cheese in the biscuit and smoke on top of it. What you'll end up with: A five-minute plate where acid does the work that a mild topping cannot, and nothing on it is quietly lost to the smoke. Smoky Crumb for Fish or Chowder How to make Smoky Crumb for Fish or Chowder with Jacob's Smoked Cheddar Baked Cheddars. 15 min 1 jar Easy You'll need The end of a pack of Smoked Cheddar Baked Cheddars 40g melted butter Zest of half a lemon Black pepper Method Crush the biscuits in a bag with a rolling pin. A dense baked biscuit crushes cleanly without a processor. Stir through the melted butter, the lemon zest and a good grind of pepper. The zest keeps the smoke from taking over. Press onto white fish, or scatter over a fish pie or a corn chowder where a smoky note belongs. Bake at 200°C for 12 to 15 minutes until browned. What you'll end up with: A crumb that brings a smoked note to fish without opening a packet of smoked anything, from the broken ends at the bottom of the pack. A Soup That Can Take It How to make A Soup That Can Take It with Jacob's Smoked Cheddar Baked Cheddars. 5 min 1 bowl Easy You'll need 8 Jacob's Smoked Cheddar Baked Cheddars A bowl of lentil, bean or spiced parsnip soup Black pepper Method Pick a soup with a base of its own. Lentil, bean or a spiced root soup holds its ground; a delicate broth does not. Set the biscuits beside the bowl and leave them there. Do not crumble them in unless you want the whole bowl to taste smoked, which is a legitimate choice but should be a deliberate one. Grind pepper over the soup rather than the biscuits. What you'll end up with: A lunch where the biscuit and the bowl are evenly matched, instead of one quietly erasing the other. The One Cheeseboard Arrangement That Works How to make The One Cheeseboard Arrangement That Works with Jacob's Smoked Cheddar Baked Cheddars. 10 min 4 people Easy You'll need 8 Jacob's Smoked Cheddar Baked Cheddars 8 plain crackers A very mature cheddar A sharp chutney Slices of firm pear Method Keep the smoked biscuits at one end of the board and plain crackers at the other, with a gap between them. Send the smoked ones towards the strongest cheese on the board and nothing else. Leave the soft and mild cheeses to the plain crackers, where they can actually be tasted. Warn people which end is which, because smoke is not a surprise anyone enjoys. What you'll end up with: The only board arrangement where a smoked biscuit earns its place instead of quietly taking over everything that touches it. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._