smoked cheese
Description
As the name suggests, cheese that undergoes a special process of smoke curing, through which a yellowish brown outer skin is produced is known as smoked cheese. Cold and hot smoking of cheese are two ways in which cheese can be smoked. While cold smoking takes a month to create smoked cheese, hot smoking partially or completely cooks the food by treating it at temperatures ranging from 100° to 190°F. Less expensive cheese are subject to another form of curing, more modern in nature that the other two. Here, the cheese is exposed to liquid smoke which adds a smoky flavour and colour to the cheese. The end product being strangely similar to the more traditional methods of smoking cheese. Applewood and Rauchkäse are original smoked cheeses while Gruyère, Gouda, Scamorza and Cheddar are made available in smoked varieties.
How to select
• Purchasing a wedge of Smoked cheese is more suitable than buying the pre-grated form as the latter retains the moisture content and freshness for longer.
• Always taste a small piece of the cheese before you buy it to ensure quality, flavour and freshness.
• In case youre unable to taste the cheese, test the wedges colour. It should be even with no signs of cracking, excessive dryness, or moisture.
• A high quality smoked cheese will have a yellowish brown colour and smoked flavour with a mildly crunchy feeling.
• Please read both the manufacturing and expiry date details carefully before purchasing.
Culinary uses
• Since this cheese has an edible, brown rind and a creamy, yellow interior, with a sharp, tangy, slightly salty flavour it can be had as is or grated over food for additional flavour.
• Soups and sauce recipes served with crackers are made even more flavourful with a generous sprinkling of smoked cheese.
• When making mashed potatoes, shepherds pie, macaroni and cheese, casseroles, etc., replace the cheese ingredient with any smoked cheese type of your choice.
• Smoked cheese can be added to omelettes, pizza, soufflés, au gratins, fondues, etc., adding a smoky sharpness with every bite.
• Keep it simple by introducing smoked cheese in between toasted wheat bread slices with refreshing cucumber and tomato slices.
How to store
• All cheeses, regardless of variety, should be well wrapped and kept in the warmest section of the refrigerator (The refrigerator door is often one of the warmest spots).
• As storage life is related to the moisture content of the cheese, the softer the cheese, the shorter amount of time it will keep fresh.
Health Benefits
• Regardless of the type of milk used to create it, smoked cheese is a concentrated source of the nutrients naturally found in milk, including calcium.
• The smoked Cheese also contains a large amount of other essential nutrients such as phosphorous, zinc, riboflavin, vitamin B12 and vitamin A.
• It is a dense source of high quality protein.
grated smoked cheese
shredded smoked cheese
smoked cheese strips
chopped smoked cheese
sliced smoked cheese
smoked cheese cubes
More recipes with this ingredient...
smoked cheese (0 recipes), grated smoked cheese (0 recipes) , shredded smoked cheese (0 recipes) , smoked cheese strips (0 recipes) , chopped smoked cheese (0 recipes) , sliced smoked cheese (0 recipes) , smoked cheese cubes (0 recipes)
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