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:
Smokey Blue - the first smoked blue cheese. Smokey Blue is cold smoked with hazelnut shells, resulting in a cheese with a sweet flavor of caramel and hazelnuts that mellows the sharpness of the blue cheese. (8 oz.)
Smoked Flagship -a smoked version of Beecher's signature cheese - Flagship. Aged for a period of 15 months, and then smoked over a mix of apple and cherry wood. (7 oz.)
Basils Original Rauchkase - a German semi-soft smoked cow's milk cheese 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. (8 oz.)
Idiazabal - a Spanish gourmet cheese with a delicately smoky, fudge-like aroma and flavor. (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.