Smoked Goat Cheese with Lavender Wood and Honey Glaze
Fresh goat cheese is cold-smoked and then glazed with blossom honey – an elegant result with floral smoke notes. The short smoking time ensures a delicate aroma without overwhelming the cheese. Ideal as a starter or on a cheese board with fig mustard.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRemove the goat cheese from its packaging, place on a wire rack and let dry uncovered in the refrigerator for 30 minutes. The surface should appear slightly matte before the cheese enters the smoker.
Cold Smoking
2-3 hoursCool the smoker to below 20 °C – add a tray of ice cubes if needed. Place lavender wood chips and beech shavings in a 1:2 ratio into the cold smoke generator. Cold smoke the cheese for 2 to 3 hours until it develops a slightly golden surface and a delicate smoke aroma.
Glazing and Finishing
5 minutesRemove the smoked cheese from the smoker and immediately brush with liquid blossom honey. Sprinkle with fleur de sel, freshly ground black pepper, dried lavender flowers and lemon zest. Allow to rest at room temperature for 10 minutes before serving.
Pro Tip
Place the cheese on a rack with parchment paper and put a tray of ice cubes in the smoker to keep the temperature safely below 20 °C – this keeps the texture firm and creamy.
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