Smoked Goat Cheese Thyme
Goat cheese is marinated with fresh thyme and olive oil, then cold-smoked. The mild beech smoke adds aromatic depth without masking the cheese's characteristic flavor. Ideal as a starter or on a cheese board.
Ingredients(for 1 kg)
Instructions
Preparation
40 minutesRemove goat cheese from refrigeration and allow to dry at room temperature for 30 minutes. Brush with olive oil, then press thyme leaves, pepper, garlic powder, and sea salt flakes evenly onto the surface.
Smoking
2-3 hoursPlace the cheese on a wire rack in the cold smoker. Ignite beech wood dust and smoke the cheese at a maximum of 20 °C for 2-3 hours. Temperatures above 22 °C must be avoided.
Resting & Serving
12-24 hoursAfter smoking, wrap the cheese in parchment paper and rest in the refrigerator for at least 12 hours to allow the smoke flavors to distribute evenly. Bring to room temperature before serving.
Pro Tip
Place the cheese on a mesh rack rather than directly on the grate so air can circulate on all sides. Higher temperatures will cause the cheese to melt.
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