Dairy
Smoked
Smoked cheeses are cold- or hot-smoked after make, or flavoured with smoke distillates—scamorza affumicata, smoked cheddar, and smoked mozzarella are common forms. Add campfire aroma to pasta, potatoes, and boards. Real smoke differs from liquid smoke flavouring; taste before heavy use in delicate dishes.
Track this ingredient
Unit
Characteristics
Preparations
MeltedSlicedTable
Traits
Flavour EnhancedSavourySmokedSmokyTan Rind OptionalVariable Base
History
Smoking preserved and flavoured cheeses in forested dairy regions.
Commercial smoked cheeses expanded deli offerings.
Artisan cold-smoked cheeses revived wood-specific smoke profiles.