Smoked Cheese
There’s a primal appeal to any smoked food. Rich and savory, with a singularly delicious complexity, it cannot be found in any other method of preparation. Within this realm of smoked delights, there is perhaps no other food group that acts as a better vehicle of that classic smokey flavor than cheese. Imbued throughout, each block, wedge, or wheel, carries the flavor beautifully, adding a luxurious, roundness to the already full-bodied taste. We stock an extensive range of smoked cheese at Gourmet Food Store, consisting of some of the best brands available anywhere on the market. Sourced from around the world, if you’re looking for a premium brand of smoked cheese, be sure to start here!
1 - 13 of 13 products
Idiazabal D.O.P. - Black Label
from Spain
by Artzai Gazta
A delicious Spanish sheep’s milk cheese filled with complex flavors and a smoky twist.
5(1 review)
Goat Cheese with Paprika - Raw Milk
from Spain
by Buenalba
This sublime, complex cheese is the perfect balance of sweet, tangy goat cheese and bold smoked paprika.
4.5(2 reviews)
Smoked Cheddar
from United States
by Fiscalini
A caramel-hued cheddar smoked over local apple, cherry and hickory wood chips for a rustic, woodsy flavor.
Idiazabal Smoked D.O.P.
from Spain
by Artzai Gazta
A great Spanish cheese with rich, complex flavors complemented by smoky undertones.
Smoked Mozzarella Cherries - Frozen
from Italy
by Tonon
Little bite-sized pieces of authentic silky and fresh Italian mozzarella cheese smoked in beechwood, perfect for appetizers.
Gaperon (pre-order)
from France
by Selection dAuvergne
An utterly brilliant mixture of fresh buttermilk, several herbs, and peppers.
Fresh Smoked Mozzarella Nodini
from United States
by Mimmo's Mozzarella
Soft and stretchy knot-shaped mozzarella that's smoky on the outside and milky on the inside, made to order
About Our Smoked Cheeses
How to Smoke Cheese
There are multiple ways to smoke cheese, but the two most popular: are the hot and cold smoking methods. In cold smoking, the cheese is exposed to the smoke from an open flame, but thanks to separated compartments, none of the heat is transferred to the cheese, keeping it from melting. While hot smoking is possible with cheese, it is less in favor as the temperatures required can easily melt the cheese making the process more precarious and limiting your selection to very firm cheeses.
The smokiness of the cheese depends on two things: the kind of wood used and the time the cheese is exposed to the smoke. Woods like hickory, birch, apple, cheery, and other hardwoods are popular favorites. Some cheesemakers bypass wood altogether using nutshells like hazelnuts instead to impart an especially delicious taste. The amount of time cheese is smoked, depends on how intense you want the flavor to be and which method of smoking you’ve opted for. Hot smoking takes much less time than cold methods, but as mentioned, is a much more precarious process. No matter which becomes your favorite, you’ll find an excellent assortment to select from in this section. From soft Italian Mozzarella to classic smoked Gouda, and beyond!
Smoked Cheese Questions And Answers