Smoked Goat Cheese Rosemary-Thyme
Delicate goat cheese is cold-smoked and flavored with rosemary and thyme – a Mediterranean taste experience.
Ingredients(for 0.5 kg)
Instructions
Preparation
60 Min.Remove goat cheese from the refrigerator and let it acclimatize on a rack at room temperature for 1 hour. Brush with olive oil and evenly press on rosemary and thyme.
Smoker Preparation
15 Min.Preheat the smoker to 15-20°C. Mix alder and cherry wood chips and place in the smoking tray. If necessary, place ice cubes under the rack to regulate the temperature.
Smoking
2-3 Std.Place the goat cheese in the smoker and cold-smoke at 15-20°C for 2-3 hours. Check the temperature regularly. Turn the cheese once halfway through the smoking time.
Resting and Serving
30-120 Min.After smoking, let the cheese rest for at least 30 minutes, wrap in cling film and refrigerate for 1-2 hours to let the flavors develop. Serve with fresh bread or on a salad.
Pro Tip
Place the cheese on a rack rather than directly on wood to allow air circulation. In warmer temperatures, place ice cubes in the smoker chamber to keep the temperature below 20°C.
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