Smoked Goat Cheese with Lavender and Orange Zest
Fresh goat cheese is flavored with dried lavender and orange zest, then cold smoked. The result is a creamy cheese with floral, citrus-fresh, and smoky notes. Ideal as a starter on sourdough bread or paired with figs and honey.
Ingredients(for 1 kg)
Instructions
Preparation
15 min + 1 hour refrigeratorRemove the goat cheese from the packaging and let it drain on a wire rack. Mix lavender, orange zest, fleur de sel, and black pepper together and rub the cheese all over with the mixture. Lightly coat with olive oil and let it dry uncovered in the refrigerator for 1 hour.
Cold Smoking
2-3 hours (in 60-minute phases)Cool the smoker or smoking chamber to below 20 °C – in warm temperatures place a tray of ice cubes beneath the rack. Place the cheese on the wire rack in the smoke from apple wood chips and a few fresh lavender sprigs. Smoke for 60 minutes, then rest 30 minutes in the refrigerator, for a total of 2-3 rounds depending on desired smoke intensity.
Resting and Serving
12-24 hours refrigeratorLoosely wrap the smoked cheese in parchment paper and let it rest in the refrigerator for at least 12 hours so the flavors can meld. Consume within 5 days. To serve, slice and arrange with honey, fresh figs, or walnuts.
Pro Tip
Place the cheese on a wire rack with enough distance from the smoke source to keep the temperature below 20 °C so it does not melt. Short smoking phases of 60 minutes with 30-minute breaks in the refrigerator prevent the smoke flavor from becoming too intense.
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