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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.

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Etxegarai Larrun Gazta

Etxegarai Larrun Gazta

País Vasco, Spain

Fiore Sardo DOP

Fiore Sardo DOP

Sardegna, Italy

Gamonedo DOP

Gamonedo DOP

Asturias, Spain

Idiazabal DOP Izar-Gazta

Idiazabal DOP Izar-Gazta

País Vasco, Spain

MiticaSardo

MiticaSardo

Sardegna, Italy

San Simón DOP

San Simón DOP

Galicia, Spain

The Smokin’ Goat™

The Smokin’ Goat™

Islas Canarias, Spain