A wide variety of cheeses can be smoked over wood chips to add an extra layer of flavour, although originally the process was developed as a way to preserve cheeses. Cold-smoking is the most common method, but hot-smoked cheeses, which tend to be stronger, are also occasionally found. Cheeses that are commonly smoked include Cheddar, Cheshire, Gruyère and even some softer cheeses such as Brie.
Veggie carbonara
Smoked cheeses will generally have a golden brown rind. Note that a cheaper way for producers to add a smoky flavour to cheese is to use an artificial liquid smoke flavouring. Look for those that have actually been smoked, rather than artificially flavoured.
Genuine cold-smoked cheeses will keep slightly longer than their unsmoked counterparts.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
