Smoked cheese is any cheese that has been specially treated by smoke-curing.[1] It typically has a yellowish-brown outer pellicle which is a result of this curing process.[2]
Smoked ricotta cheese from La Sila, Calabria, Italy
Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking.[1] The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° and 30° C (68° and 86° F). Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 40° to 90 °C (104° to 194° F).
Another method, typically used in less expensive cheeses, is to use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner.
^ abcStrawbridge, D.; Strawbridge, J. (2012). Made At Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking. Made At Home. Octopus Books. p. pt317. ISBN978-1-84533-726-1. Retrieved November 6, 2018.
^Riha, W.E. (1992). Control of Color Formation in Smoked Cheese. University of Wisconsin--Madison. Retrieved November 6, 2018.
^Magazine, C.; Miller, L.; Skinner, T.; Tsai, M. (2012). Cheese For Dummies. Wiley. p. 84. ISBN978-1-118-14552-4. Retrieved November 6, 2018.
^Fleischman, W. (2016). Smoking Meat: Tools - Techniques - Cuts - Recipes; Perfect the Art of Cooking with Smoke. DK Publishing. p. pt22. ISBN978-1-4654-5050-0. Retrieved November 6, 2018.
^Hastings, C.; De Leo, J.; Wright, C.A. (2014). The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables. Chronicle Books LLC. p. 37. ISBN978-1-4521-3554-0. Retrieved November 6, 2018.
Further readingedit
Wikimedia Commons has media related to Smoked cheeses.
Juliet Harbutt. World Cheese Book. Penguin, Oct 5, 2009 pg .23
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smoked, cheese, cheese, that, been, specially, treated, smoke, curing, typically, yellowish, brown, outer, pellicle, which, result, this, curing, process, smoked, ricotta, cheese, from, sila, calabria, italy, contents, process, common, smoked, cheeses, gallery. Smoked cheese is any cheese that has been specially treated by smoke curing 1 It typically has a yellowish brown outer pellicle which is a result of this curing process 2 Smoked ricotta cheese from La Sila Calabria Italy Contents 1 Process 2 Common smoked cheeses 3 Gallery 4 See also 5 References 6 Further readingProcess editSmoke curing is typically done in one of two ways cold smoking and hot smoking 1 The cold smoking method which can take up to a month depending on the food smokes the food at between 20 and 30 C 68 and 86 F Hot smoking partially or completely cooks the food by treating it at temperatures ranging from 40 to 90 C 104 to 194 F Another method typically used in less expensive cheeses is to use artificial smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner Common smoked cheeses editSome smoked cheeses commonly produced and sold include smoked Gruyere smoked Gouda rookkaas Provolone Rauchkase Scamorza Sulguni Oscypek Fynsk rygeost and smoked Cheddar 1 3 4 5 Gallery edit nbsp Smoked Austrian cheese nbsp Smoked Lincolnshire Poacher Cheese nbsp Smoked Gruyere cheese nbsp Smoked cheese in the Netherlands nbsp Smoked Polish oscypekSee also edit nbsp Food portalList of smoked foodsReferences edit a b c Strawbridge D Strawbridge J 2012 Made At Home Curing amp Smoking From Dry Curing to Air Curing and Hot Smoking to Cold Smoking Made At Home Octopus Books p pt317 ISBN 978 1 84533 726 1 Retrieved November 6 2018 Riha W E 1992 Control of Color Formation in Smoked Cheese University of Wisconsin Madison Retrieved November 6 2018 Magazine C Miller L Skinner T Tsai M 2012 Cheese For Dummies Wiley p 84 ISBN 978 1 118 14552 4 Retrieved November 6 2018 Fleischman W 2016 Smoking Meat Tools Techniques Cuts Recipes Perfect the Art of Cooking with Smoke DK Publishing p pt22 ISBN 978 1 4654 5050 0 Retrieved November 6 2018 Hastings C De Leo J Wright C A 2014 The Cheesemonger s Seasons Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables Chronicle Books LLC p 37 ISBN 978 1 4521 3554 0 Retrieved November 6 2018 Further reading edit nbsp Wikimedia Commons has media related to Smoked cheeses Juliet Harbutt World Cheese Book Penguin Oct 5 2009 pg 23 nbsp This cheese related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Smoked cheese amp oldid 1194652965, wikipedia, wiki, book, books, library,
