JunioMost fridges hold a block of cheddar that gets grated onto pasta and sliced into sandwiches, and not much else. It does the job, but dinner has a way of feeling samey by Thursday. One small swap can change that: a cheese that has spent time in wood smoke brings flavour to a dish before you have added a single other ingredient.
How Smoking Changes a Cheese
Smoking is an old preserving technique that has become a flavouring one. Cheese is usually cold smoked, which means it sits in a chamber of drifting smoke from smouldering wood chips at a low temperature so it takes on aroma without melting. The type of wood matters. Oak gives a rounded, gently savoury note, fruitwoods such as apple tend to taste lighter and sweeter, and hickory pushes the flavour into bacon territory. The cheese underneath matters just as much, since a firm, mature block stands up to smoke better than a soft, delicate one.
Everyday Dishes That Benefit
Start with the simplest ideas. A smoked cheese omelette needs nothing more than eggs, a pinch of pepper and a handful of grated cheese. Macaroni cheese made with a smoky block tastes richer and deeper, and a jacket potato split open with butter and a few shavings is a satisfying lunch. Soups work well too: a thick potato or leek soup with smoked cheese stirred in at the end feels more like a restaurant dish than a weekday supper. Because the flavour is strong, you often need less than you would use of a plain cheese, which makes a modest block go a surprisingly long way. Cauliflower cheese, savoury scones and a toasted sandwich with sliced tomato all reward the same treatment.
Choosing a Good Piece
Look for cheese that has actually been smoked over wood rather than flavoured with a liquid or powder, and check the label if the difference matters to you. A good piece smells pleasantly of a campfire and not of chemicals, and its rind or surface should look natural, with a gentle golden to brown tint. Specialist shops are the best place to taste before you buy. If you are curious about smoked cheese but unsure which style you will like, ask for a small sample of two or three, and try them side by side with plain crackers so nothing distracts you from the taste.
Pairings That Work
Smoke loves sweetness and acidity. A spoonful of apple chutney, some sliced pear or a dab of red onion marmalade lifts a smoked block on a board. For drinks, a malty ale, a dry cider or a fruity red wine will balance the intensity better than something delicate. On the plate, pair it with roasted vegetables such as squash, cauliflower and beetroot, where the sweet, caramelised edges echo the smoky notes. Avoid pairing it with another very strong flavour, such as a pungent blue cheese or a heavy spice blend, or the two will compete and neither will be tasted properly. If you plan a cheeseboard, put the smoked piece at the end of the tasting order.
Storing and Serving
Wrap the cheese in waxed paper or baking parchment, then place it loosely in a container in the fridge rather than sealing it in cling film, which can make the surface sweaty. Smoked cheese also tends to perfume its neighbours, so keep it away from butter and soft cheeses. Take it out an hour before serving, because chilled cheese tastes flatter and the smoke comes through far better at room temperature.
A little smoke goes a long way. Add it once, watch how quickly it becomes a regular on the shopping list, and enjoy having a reason to stop and look at what the cheese counter has to offer.