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:
Smoked Chili Cheddar Cheese - a firm, slightly flaky cheese with no shortage of flavor. The cheddar is marbled white and orange, with chunks of habanero, jalapeno and pasilla peppers.(8 oz.)
Smoked Sea Salt & Rosemary Goat Cheese - a delicate goat cheese is hand-blended with smoked sea salt and cracked pepper, and marinated in a rosemary-infused extra virgin olive oil blend. (4 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.)
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.