Smoked cheese

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Smoked ricotta cheese from La Sila, Calabria, Italy

Smoked cheese is any cheese that has been specially treated by smoke-curing.[1] It typically has a yellowish-brown outer pellicle which is a result of this curing process.[2]

Process[edit]

Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking.[1] The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° to 30° C (68° to 86° F). Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 40° to 90° C (104° to 194° F).

Another method, typically used in less expensive cheeses, is to use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner.

Common smoked cheeses[edit]

Some smoked cheeses commonly produced and sold include smoked Gruyère, smoked Gouda (rookkaas), Provolone, Rauchkase, Scamorza, Sulguni, Oscypek, Fynsk rygeost, and smoked Cheddar.[1][3][4][5]

Gallery[edit]

See also[edit]

References[edit]

  1. ^ a b c Strawbridge, D.; Strawbridge, J. (2012). Made At Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking. Made At Home. Octopus Books. p. pt317. ISBN 978-1-84533-726-1. Retrieved November 6, 2018.
  2. ^ Riha, W.E. (1992). Control of Color Formation in Smoked Cheese. University of Wisconsin--Madison. Retrieved November 6, 2018.
  3. ^ Magazine, C.; Miller, L.; Skinner, T.; Tsai, M. (2012). Cheese For Dummies. Wiley. p. 84. ISBN 978-1-118-14552-4. Retrieved November 6, 2018.
  4. ^ Fleischman, W. (2016). Smoking Meat: Tools - Techniques - Cuts - Recipes; Perfect the Art of Cooking with Smoke. DK Publishing. p. pt22. ISBN 978-1-4654-5050-0. Retrieved November 6, 2018.
  5. ^ Hastings, C.; De Leo, J.; Wright, C.A. (2014). The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables. Chronicle Books LLC. p. 37. ISBN 978-1-4521-3554-0. Retrieved November 6, 2018.

Further reading[edit]

  • Juliet Harbutt. World Cheese Book. Penguin, Oct 5, 2009 pg .23