Smoked Goat Cheese
The characteristically tangy, slightly earthy goat cheese is refined by cold smoking with a subtle smoky aroma that wonderfully enhances its natural complexity. Smoking gives the outer rind a golden color and a pleasant smoky note while the creamy interior remains soft and intense. Smoked goat cheese is a delight on salad beds with walnuts, in quiches, or with fig mustard.
Ingredients(for 1 kg)
Instructions
Preparation
45-60 minutesRemove the goat cheese from packaging, pat dry, and place on a wire rack in the refrigerator for 45-60 minutes to dry. Do not remove the rind. A slightly dried surface is crucial for good smoke absorption.
Smoker Preparation
15 minutesCool the smoker to 12-20 °C. Distribute apple and grapevine wood chips together with fresh rosemary and thyme in the smoke chamber. Place a tray of ice cubes beneath the wire rack to regulate temperature.
Smoking
2-3 hoursPlace the prepared goat cheese in the smoker and cold smoke for 2-3 hours. Temperature must not exceed 20 °C, as goat cheese softens quickly and can lose its shape. Carefully turn the cheese after 1 hour.
Resting and Serving
12-24 hoursWrap the smoked goat cheese in parchment paper and rest in the refrigerator for at least 12 hours so the smoky flavor distributes evenly. Serve with walnuts, honey, and fresh herbs, or store in olive oil.
Pro Tip
Choose grapevine wood or fruit woods like apple or cherry – intense woods like hickory or mesquite would overwhelm the delicate flavor of the goat cheese. For a special aroma, place some fresh rosemary or thyme in the smoke chamber.
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