Smoked Goat Cheese with Lavender Wood and Thyme Crust
Fresh goat cheese rolls are coated in an aromatic thyme crust and cold-smoked over lavender wood chips. The result is a creamy cheese with floral, savory smoke notes, ideal as a starter or cheese board centerpiece. The short smoking time fully preserves the delicate texture of the cheese.
Ingredients(for 1 kg)
Instructions
Preparation
40 minutesRemove the goat cheese logs from the refrigerator and rest at room temperature for 30 minutes. Mix thyme, sea salt, pepper, and ground lavender in a shallow dish. Brush the outside of the cheese lightly with olive oil, then roll in the herb mixture, pressing the crust evenly onto the surface.
Drying
1 hourPlace the crusted cheese on a wire rack uncovered in the refrigerator to allow the surface to dry and form a light pellicle. This dry layer ensures the smoke adheres more effectively.
Cold Smoking
2–3 hoursPre-chill the smoker with lavender wood and beech to below 20 °C – place a tray of ice cubes beneath the rack if needed. Place the cheese on the rack and cold smoke for 2 to 3 hours. Less time yields a mild smoke flavor, longer gives a more intense character. Monitor the temperature throughout.
Resting and Serving
12–24 hoursWrap the smoked cheese in baking paper and rest in the refrigerator for at least 12 hours to allow the smoke flavors to distribute evenly throughout. To serve, slice and plate with honey, walnuts, and fresh bread.
Pro Tip
To keep the cheese firm, cool the smoker to below 20 °C – place a tray of ice cubes beneath the rack. On warmer days, smoke early in the morning for best results.
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