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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!
Name
Origin
Price
Availability
1 - 13 of 13 products
1 - 13 of 13 products
Fresh Smoked Mozzarella
Fresh Smoked Mozzarella
from United States by Mamma’s Cheese

Fresh smoked mozzarella made from scratch in an Italian market, smoked to enhance its natural flavor

4.9(7 reviews)
Smoked Gouda
Smoked Gouda
from United States by Taste Holland

A flavorful robust smoked version of the world-famous Gouda.

4.7(3 reviews)
Idiazabal Smoked
Idiazabal Smoked
from Spain by Bideki

A sheep's milk cheese from Basque country in Spain, smoked in beechwood.

4.7(3 reviews)
San Simon DO
San Simon DOP Spanish Cheese
from Spain by Fromage Marquis

A brilliant yellow-orange, carefully smoked Spanish cheese that delivers a mild buttery and smoky taste.

Smoked Cheddar
Smoked Cheddar
from United States by Plymouth Artisan Cheeses

Cold-smoked, this Vermont cheddar is creamy yet complex, highlighted by meaty notes of flavor.

Idiazabal Smoked D.O.P.
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)
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Goat Cheese with Paprika - Raw Milk
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)
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Fiscalini Smoked Cheddar
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.

This product is currently out of stock. Request a Back In Stock Notification.
Idiazabal Smoked D.O.P.
Idiazabal Smoked D.O.P.
from Spain by Artzai Gazta

A great Spanish cheese with rich, complex flavors complemented by smoky undertones.

This product is currently out of stock. Request a Back In Stock Notification.
Smoked Mozzarella Bocconcino - Frozen
Smoked Mozzarella Bocconcino - Frozen
from Italy by Tonon

Made from bufala milk and smoked in beechwood, these little mouthfuls of mozzarella are smoky and fresh.

This product is currently out of stock. Request a Back In Stock Notification.
Smoked Mozzarella Cherries - Frozen
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.

This product is currently out of stock. Request a Back In Stock Notification.
Gaperon (pre order)
Gaperon (pre-order)
from France by Selection dAuvergne

An utterly brilliant mixture of fresh buttermilk, several herbs, and peppers.

This product is currently out of stock. Request a Back In Stock Notification.
Fresh Smoked Mozzarella Nodini
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

This product is currently out of stock. Request a Back In Stock Notification.
1 - 13 of 13 products

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

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