If you’ve read more than about three of my posts, you might have picked up on the fact that I have a bit of an autumn fetish going on. I love bonfire night and Halloween, piles of leaves and toffee apples and – most of all – the lovely smoky smell of open fires. I love all smoked food too, from cheese to bacon, garlic to paprika. There’s sometimes a bit of snobbery around smoked cheeses, partly because people think that it ruins a good cheese and partly because most available cheeses aren’t smoked over fire these days and are instead flavoured with liquid smoke. But I can’t get enough of it and it seemed like the perfect November cheese, a great pairing for seasonal foods like roasted root vegetables, chestnuts, jacket potatoes, rich stews and peaty whiskey. Throw some logs on the fire and put on your best ridiculous cardigan (extra points for blog posts featuring the ridiculous cardigan.)
Cheeses were originally smoked almost by accident, as they would be hung in the rafters of houses or shepherd’s huts and continually wafted by the smoke from the household fire. From Spain there’s Idiazábal and Ahumado de Pría; from Italy, there’s Ricotta Affumicata; the Germans bring us Rauchkäse; and in Switzerland, you can buy Raclette Fumée (which sounds amazing).
In Britain, Applewood Cheddar is probably the most well-known. It’s made with flavouring but still has a good taste. But there’s also a whole host of traditionally-smoked cheeses now available, including cheddars such as Montgomery’s and Quickes (both smoked over oak). Other classic smoked cheeses are Lincolnshire Poacher and Caws Cenarth caerffili. But it doesn’t stop at the hard territorial cheeses. You can buy Ribblesdale Smoked Goat Cheese, High Weald Dairy Smoked Duddleswell Ewe’s Milk Cheese, Ballyoak, a smoked brie from Five Mile Town Creamery, smoked Ardrahan (a washed rind cheese) and even smoked Stilton from Cropwell Bishop.
And if you can’t find what you’re looking for? Extra challenge points for anyone that smokes their own cheese using a tin can and a soldering iron.
Want to take part in November’s Cheese, Please! Recipe Blog Challenge? Check out the full rules here.
Write a recipe post using the featured cheese of the month and post it on your blog.
A link to these rules and the Cheese, Please! button (code below) should be included in your post.
Post your recipe url to the Linky at the bottom of this post, including your email and the title of your recipe or post.
<div align="center"><a href="https://fromagehomage.wordpress.com/" title="Fromage Homage"><img src="http://i1284.photobucket.com/albums/a562/fromagehomage/Cheesey2_zps85113bab.jpg" alt="Fromage Homage" style="border:none;" /></a></div>
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…
Entries so far:
Shiitake & Oyster Mushroom Risotto with Godminster Oak-smoked Cheddar
Apple and Northumberland Smoked Cheese Pasties
Leek and Cheese -Stuffed Buckwheat Crepes
Crab Thermidor with Smoked Mozzarella
Smoked Brie, Chorizo and Mushroom Choux Canapes
Focaccia with Smoked White Lady, Red Onion and Herbs
Smoked Manchego and Chorizo Quiche
Roasted Chestnuts, Root Vegetables and Smoked Cheese Tart
Smoked Cheese and Chilli Bread
Smokey Cheese and Parsnip Mash
Smoked Mozzarella and Chipotle Cornbread
Macaroni and Cheese with Smoked Cheese