Smoked Goat Cheese with Thyme and Honey Glaze
Fresh goat cheese is cold smoked and then finished with a thyme and honey glaze. Beech wood imparts a delicate smoky note that perfectly complements the creaminess of the cheese. Ideal as a starter or cheese board.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Remove the goat cheese from packaging, pat dry with paper towels, and place on a wire rack uncovered in the refrigerator for 30 minutes. Lightly rub the surface with olive oil and season with sea salt and coarse pepper.
Cold Smoking
2-3 hrs.Fill the smoker or cold smoke generator with beech wood chips and some dried lemon thyme. Keep the temperature in the smoking chamber below 20 °C. Smoke the cheese for 2 to 3 hours until it develops a slightly golden outer skin.
Glazing and Resting
30 min.Mix honey with fresh thyme leaves and generously brush the smoked cheese with the mixture. Rest the cheese in the refrigerator for at least 30 minutes to allow the glaze to set and the flavors to meld. Serve at room temperature.
Pro Tip
Smoke the cheese on a wire rack with some distance from other foods, and keep the smoking temperature strictly below 20 °C to prevent the cheese from melting.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.