Smoked Goat Cheese with Orange Wood and Rosemary
Fresh goat cheese is cold-smoked to develop a delicate smoky aroma with floral and citrus notes. The orange wood imparts an unusual sweetness that pairs perfectly with the milky-tangy goat cheese. Ideal as a starter or to elevate salads and antipasti.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Remove the goat cheese log from its packaging and let it dry on a wire rack in the refrigerator, uncovered, for 30 minutes. Mix rosemary, pepper, sea salt, and dried orange zest in a small bowl. Brush a thin, even layer of honey over the cheese surface, then sprinkle the spice mixture all around and press lightly to adhere.
Cold Smoking
3-4 hoursCool the smoker to below 18 °C – in warm weather, place ice blocks in the smoking chamber. Add orange wood chips and a few fresh rosemary sprigs to the heat source. Place the cheese on the wire rack in the smoker and smoke for 3 to 4 hours, checking the temperature every 45 minutes. The cheese should develop a golden to lightly amber-colored outer skin.
Resting and Serving
12 hoursWrap the smoked goat cheese in cling film and rest in the refrigerator for at least 12 hours to allow the smoke flavor to distribute evenly throughout. Before serving, bring to room temperature for 15 minutes and plate with fresh honey, walnuts, and wild herbs.
Pro Tip
Use only fresh goat cheese log-style, as processed cheese tends to sweat and crack during cold smoking. Never exceed the smoking duration or the cheese will become bitter.
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