From ancient to modern times, people have loved smoked cheese. Originally used as a preservation technique, today smoking adds the flavor that is universally loved and that works with so many styles of cheese. Old standbys like Fiore Sardo and Idiazabal transport us fireside, while new, softer cheeses like The Smokin’ Goat work perfectly melted over anything that needs a hint of smokiness.
![Etxegarai Larrun Gazta](https://forevercheese.com/wp-content/uploads/2020/05/Etxegarai-primary-265x265.jpg)
Etxegarai Larrun Gazta
País Vasco, Spain![Fiore Sardo DOP](https://forevercheese.com/wp-content/uploads/2020/05/Fiore-Sardo-High-Res-265x265.jpg)
Fiore Sardo DOP
Sardegna, Italy![Gamonedo DOP](https://forevercheese.com/wp-content/uploads/2020/05/QUESO-L´ARBEYAL_13_B-265x265.jpg)
Gamonedo DOP
Asturias, Spain![Idiazabal DOP Izar-Gazta](https://forevercheese.com/wp-content/uploads/2020/05/Idiazabal-wheel-265x265.jpg)
Idiazabal DOP Izar-Gazta
País Vasco, Spain![MiticaSardo](https://forevercheese.com/wp-content/uploads/2020/05/Mitica-Sardo-Low-Res-265x265.jpg)
MiticaSardo
Sardegna, Italy![San Simón DOP](https://forevercheese.com/wp-content/uploads/2020/05/San-Simon3-265x265.jpg)
San Simón DOP
Galicia, Spain![The Smokin’ Goat™](https://forevercheese.com/wp-content/uploads/2020/05/Smoking-Goat-Primary-265x265.jpg)