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Smoked cheese is any
Image:Smoked Austrian cheese.jpg, Smoked Austrian cheese
Image:Smoked Lincolnshire Poacher Cheese.jpg, Smoked Lincolnshire Poacher Cheese
Image:Smoked Gruyère cheese.jpg, Smoked
Smoked cheese is any cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
that has been specially treated by smoke-curing
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked.
In Europe, alder is the tradi ...
. It typically has a yellowish-brown outer pellicle which is a result of this curing process.
Process
Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° to 30° C (68° to 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
Some smoked cheeses commonly produced and sold include smoked Gruyère, smoked Gouda (rookkaas),Provolone
Provolone (, ) is an Italian cheese. It is an aged ''pasta filata'' (stretched-curd) cheese originating in Campania near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in othe ...
, Rauchkäse
Rauchkäse (smoke cheese) is a German variety of smoked cheese, known for being semi-soft with a smoky brown rind. The most famous variety is Bruder Basil, named for dairy entrepreneur Basil Weixler, whose dairy company is still in operation today. ...
, Scamorza
Scamorza () is a Southern Italian cow's milk cheese. It can also be made from other milks, but that is less common. It is a stretched-curd cheese, in which the fresh curd matures in its own whey for several hours to allow acidity to develop th ...
, Sulguni
Sulguni ( ka, სულგუნი, სულუგუნი ''sulguni, suluguni''; sva, სჷლგინ, ლჷჯმარე ''selgin, lejmare''; xmf, სელეგინ ''selegin'') is a brined Georgian cheese from the Svaneti and S ...
, Oscypek
Oscypek (pronounced , Polish plural: ''oscypki''), rarely Oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in ...
, Fynsk rygeost, and smoked Cheddar
Cheddar most often refers to either:
*Cheddar cheese
*Cheddar, Somerset, the village after which Cheddar cheese is named
Cheddar may also refer to:
Places
* Cheddar, Ontario, Canada
* Cheddar Yeo, a river which flows through Cheddar Gorge and t ...
.
Gallery
Gruyère cheese
Gruyère (, , ; german: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the ''appellat ...
Image:Smoked cheese in the Netherlands.jpg, Smoked cheese in the Netherlands
See also
*List of smoked foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish a ...
References
Further reading
*Juliet Harbutt. ''World Cheese Book.'' Penguin, Oct 5, 2009 pg .23 {{cheese-stub