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.)
Hickory Smoked Bourbon Gouda -prior to smoking, this cheese is aged to enhance taste. Then the Gouda cheese is slowly, meticulously, naturally cold-smoked for 6 hours using a special aged apple pulp and hardwood to achieve a unique flavor profile. (8 oz.)
Manchego 6 Months old - 6 months old Manchego has a sweet, candied undertone it is classically paired with quince paste but can also be shaved over salads or vegetables.(8 oz.)
Contains 3-5 servings.