Smoking cheese is a way to cure, preserve cheese, and a way to add flavor to that cheese. Smoked cheese typically has a yellowish-brown colored rind and sometimes the inside, the paste is a little darker as well. Smoking cheese is a curing process that is practiced in our countries on various cheese, so when you like smoked cheese you have a rich selection to chose from; the type of cheese, the method of smoking and the wood used in the smoking. Our Smoked Cheese Board includes:

Oak Smoked Cheddar - an English 12-15-month mature cheddar which has been smoked for 3-4 hours over oak chips, resulting in a strong flavor of both cheese and smoking and a slightly dry texture (8 oz.)
Smoked Rambol - a soft hickory smoked French cheese that is spreadable (9 oz.)
Smoked Mozzarella - an American-made Italian Mozzarella, smoked over all natural hickory hardwood and results in a very delightful flavor. This braided Mozzarella can be grated or melt the cheese on a burger (8 oz.)
Smoked Gouda - a Winchendon, Massachusetts farmstead cheese, that is softer than the traditional Dutch Goudas (8 oz.)

Please note that we will substitute any item that is temporarily out of stock with a similar item of equal or greater value.