American
Wisconsin
Cow
Firm
All Natural
Apple Smoked Cheddar Cheese made by Carr Valley Cheese Company is a white cheddar that is apple smoked and then hand rubbed with paprika.
This artisanal, all natural gourmet cheese has a light smoky flavor that balances very well with the paprika.
Carr Valley's Apple Smoked Cheddar Cheese won a first place at the 2005 American Cheese Society in its category and a third place at the 2006 World Cheese Competition. Furthermore a 3rd Place at the 2006 and a second place in the Smoked Cheddars Cate...
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American
Massachusetts
Goat
Soft
All Natural
Hickory Smoked Capri are small goat's milk cheese logs that are cold smoked for about 14 hours. You will also experience a delicious smokey aroma when you unwrap this award winning cheese from the Westfield Farm in Massachusetts.
These farmstead cheeses have a sharp, hickory flavor and a smooth, creamy texture; a unique goat cheese. It is absolutely wonderful by itself, or when baked into a casserole or melted into a cream sauce. Hickory Smoked Capri was awarded a third place in the Smoked Chee...
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Spanish
Imported
Sheep
Raw milk
Firm
Idiazabal is originally produced high in the Pyrenees above Pamplona. This rustic Spanish gourmet sheep's milk cheese was often smoked in the rafters of the shepherds' huts. Today, it is made all over the Basque country in both factory and farmstead, from unpasteurized milk.
Idiazabal is produced in small drum shapes in varying sizes. The rind of this gourmet cheese is pale yellow in color and quite hard. The paste is creamy white and fairly compact with a few small holes. Smoked cheeses achiev...
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American
Vermont
Cow
Firm
Vegetarian
For this Maple Smoked Cheddar Cheese whole, raw milk from Vermont Jersey cows is used. After aging, the cheese is hand cut, double-coated with wax to seal it and then labeled.
The Maple Smoked Cheddar is bathed in the cool smoke from smoldering hard maple wood for 4-6 hours and will enrich your cheese sauces but tastes as well on a cracker. This cheddar was awarded a third place in the smoked cheddar category at the American Cheese Society Competition of 2007.
The flavored cheddar is a 4-oz sm...
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American
Massachusetts
Cow
Raw milk
Firm
When your appreciate farm fresh raw milk you will enjoy the rich and creamy flavor of Smith's Country's Naturally Smoked Gouda. A truly farmstead cheese, made in the hills of Winchendon, Massachusetts.
The milk for this smoked Gouda comes directly from Smith's own dairy herd of Holsteins. The naturally smoked Gouda has a stronger taste than the plain Gouda, some say smoked cheese is an acquired taste; it is also matured for over 60 days. We believe it adds an extra dimension to your dish.
We c...
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British
Imported
Cow
Firm
This Oak Smoked Cheddar is made by the Quicke's family in Devon in the United Kingdom, this is their mature well-flavored cheddar, aged for at least 9 months and which has been traditionally smoked for 3-4 hours over oak chips from the farm's woodland.
This gourmet cheese has a strong flavor of both cheese and smoking and a slightly dry texture. The truckles are cut into 3 lbs. pieces prior to smoking as this ensures the flavor will infuse throughout the cheese.
No artificial flavorings are ad...
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German
Imported
Cow
Semi-soft
Smoked
Basils Original Rauchkäse is a German semi-soft cow's milk cheese that was originally crafted by Trappist Monks in the Abbey of Rotthalmunster. Today the modern creamery cheese is manufactured by the Bergader Private Cheese dairy, which was founded by Basil Weixler in 1902. Clearly the cheese is named after him.
Still produced in accordance to the monks' old traditions, the cheese is cold smoked over beech wood which gives it a rich, creamy texture and special, smoky flavor. The yellow cheese h...
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Smoked Rambol is a smooth, almost spreadable cheese from France, made with pasteurized cow's milk.
This rich gourmet cheese has some flavor similarities with a Gruyere and can be used in your fondue; the hickory smoked flavor will add something extra....
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American
Oregon
Cow
Semi-soft
All Natural
Smokey Blue is the first smoked blue cheese, another first of Rogue Creamery (Oregon Blue was the first blue cheese made on the American West Coast). Smokey Blue is the cold smoked version of that Oregon Blue and is a very delicious and interesting blue cheese.
The cheese is cold smoked for 16 hours with hazelnut shells; the result is a cheese that has a sweet flavor of caramel and hazelnuts that mellows the sharpness of the blue cheese.
Even if blue cheese is not your choice, you should try t...
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