Smoked Goat Cheese with Lavender Blossoms and Almond Wood
Fresh goat cheese is rubbed with dried lavender blossoms and black pepper, then gently cold-smoked. The almond wood imparts a mild, slightly sweet smoke aroma that beautifully complements the floral lavender notes. Ideal as an appetizer on grilled bread or in a Mediterranean salad.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutes + 1 hour restingMix lavender blossoms, pepper, fleur de sel, thyme, and lemon zest in a small bowl. Brush the goat cheese lightly with olive oil on all sides and press the spice mixture evenly onto the surface. Place on a wire rack and let air-dry uncovered in the refrigerator for at least 1 hour.
Smoker Setup
20 minutesPre-cool the smoker or cold-smoke generator to 15-20 °C. Soak almond and apple wood chips in a 2:1 ratio, then load into the smoke generator. Ensure the temperature remains stable, as cheese will melt if it gets too warm.
Cold Smoking
3-4 hoursPlace the cheese on the rack in the smoker and cold-smoke at 15-20 °C for 3-4 hours. Turn once halfway through. Monitor the temperature regularly and place ice cubes in a tray beneath the rack if needed to keep the temperature down.
Resting
12-24 hoursLoosely wrap the finished smoked goat cheese in parchment paper and rest in the refrigerator for at least 12 hours so the smoke and spice aromas distribute evenly. Use within 7 days or preserve in olive oil for longer shelf life.
Pro Tip
Place the cheese on a rack with space from other items and turn once halfway through smoking so the aroma penetrates evenly. After smoking, let the cheese rest in the refrigerator for at least 12 hours so the flavors can develop fully.
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