Smoked Goat Cheese with Lavender and Honey
Fresh goat cheese is flavored with dried lavender and wildflower honey, then cold-smoked to develop a delicate smoky note. The combination of floral, sweet, and smoky aromas creates a unique cheese that works beautifully as an appetizer or on a cheese board. Cold smoking at low temperatures preserves the creamy texture of the cheese.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRemove goat cheese rolls from packaging and carefully pat dry with paper towels. Spread honey evenly over the surface, then distribute lavender, thyme, fleur de sel, and white pepper evenly on top. Place cheese rolls open on a rack in the refrigerator for 30 minutes to allow the surface to dry slightly.
Cold Smoking
3-4 hoursFill the smoke generator or maze smoker with apple and cherry wood chips. Keep smoker temperature below 20 °C – in warm conditions, place a tray of ice cubes beneath the cheese rolls. Place cheese rolls on the rack and cold smoke for 3 to 4 hours. Keep the smoke steady and not too intense so the cheese flavor is not overpowered.
Resting and Serving
12-24 hoursAfter smoking, loosely wrap the cheese rolls in parchment paper and rest in the refrigerator for at least 12 hours, ideally 24 hours, to allow the smoke flavors to distribute evenly through the cheese. Allow to come to room temperature for 15 minutes before serving. Drizzle with fresh honey and serve on a wooden board with figs and walnuts.
Pro Tip
Place the cheese rolls on a wire rack and ensure the smoker temperature never exceeds 20 °C – add ice cubes inside the smoking chamber if needed.
Glossary Terms
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