A
n important category in supermarkets, smoked cheese has had
a harder time in the specialty cheese case. To some mongers
and consumers, these aromatic products enhance a burger,
perhaps, but don't belong on a serious cheese board.
In recent years, however, several respected American
creameries have introduced smoked cheeses that
specialty mongers are delighted to sell. Fleshed out
with some of the classic varieties of Europe,
the smoked selection is more compelling
than ever.
From newer American cheeses to European
classics, specialty smoked varieties are
proving they have a place at the table.
BY JANET FLETCHER
Up in Smoke
"Smoke
can be an
overpowering
favor but
when the
cheesemaker
does it
well, it's
phenomenal."
Marieke Smoked Cumin Gouda
PHOTO:
MARIEKE
36 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
cheese focus
