Smoked cheese

Smoked cheese is any cheese that has been specially treated by smoke-curing . ^[1] It typically has a yellowish-brown outer pellicle which is a result of this curing process. ^[2]

Process [ edit ]

Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. ^[1] The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° and 30° C (68° and 86° F ). Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 40° to 90 °C (104° to 194° F ).

Another method, typically used in less expensive cheeses, is to use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner.

Common smoked cheeses [ edit ]

Some smoked cheeses commonly produced and sold include smoked Gruyere , smoked Gouda (rookkaas), Provolone , Rauchkase , Scamorza , Sulguni , Oscypek , Fynsk rygeost, and smoked Cheddar . ^[1]^[3]^[4]^[5]

Gallery [ edit ]

Smoked Austrian cheese
Smoked Lincolnshire Poacher Cheese
Smoked Gruyere cheese
Smoked cheese in the Netherlands
Smoked Polish oscypek

References [ edit ]

^ ^a ^b ^c Strawbridge, D.; Strawbridge, J. (2012). Made At Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking . Made At Home. Octopus Books. p. pt317. ISBN 978-1-84533-726-1 . Retrieved November 6, 2018 .
^ Riha, W.E. (1992). Control of Color Formation in Smoked Cheese . University of Wisconsin--Madison . Retrieved November 6, 2018 .
^ Magazine, C.; Miller, L.; Skinner, T.; Tsai, M. (2012). Cheese For Dummies . Wiley. p. 84. ISBN 978-1-118-14552-4 . Retrieved November 6, 2018 .
^ Fleischman, W. (2016). Smoking Meat: Tools - Techniques - Cuts - Recipes; Perfect the Art of Cooking with Smoke . DK Publishing. p. pt22. ISBN 978-1-4654-5050-0 . Retrieved November 6, 2018 .
^ Hastings, C.; De Leo, J.; Wright, C.A. (2014). The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables . Chronicle Books LLC. p. 37. ISBN 978-1-4521-3554-0 . Retrieved November 6, 2018 .

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Smoked cheese

Process [ edit ]

Common smoked cheeses [ edit ]

Gallery [ edit ]

See also [ edit ]

References [ edit ]

Further reading [ edit ]