Smoked Goat Cheese with Honey-Thyme Glaze
Soft goat cheese is cold-smoked and then finished with an aromatic honey-thyme glaze. Cold smoking gives the cheese an elegant smoky depth without melting it. Ideal as a starter or cheese board with figs and walnuts.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRemove the goat cheese from its packaging, place on a wire rack, and let it dry uncovered in the refrigerator for 30 minutes. The surface should appear slightly matte and dry.
Cold Smoking
2-3 hoursFill the smoker with a maze smoker or cold smoke generator using apple and cherry wood chips. Keep temperature strictly below 20 °C. Place the cheese on the rack and smoke for 2–3 hours until it has a slightly golden surface and pleasant smoky aroma.
Preparing the Glaze
5 minutesCombine honey, olive oil, thyme leaves, coarse pepper, and sea salt flakes in a small bowl. Gently warm the mixture until it is fluid and well combined.
Glazing and Resting
30 minutesRemove the smoked cheese from the smoker and generously brush with the honey-thyme glaze. Let rest at room temperature for 30 minutes to allow the glaze to absorb and the smoky flavor to settle. Serve immediately or refrigerate for up to 5 days.
Pro Tip
Keep the smoker strictly below 20 °C – ideally work in the early morning hours or place ice cubes in the smoking chamber to prevent the cheese from melting.
Glossary Terms
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