Category - Smoked cheese
Various types of cheese can be used for smokung, but fresh and semi-hard are the most suitable. There are different smoking techniques: cold smoking (+25 to +35°C), hot smoking (+70 to +90°C), and liquid smoking (using smoke concentrates). Depending on the smoking method, cheeses acquire different colours, aromas, and flavours.
Smoked goat's milk cheese
Cheese factory BIRZNIEKI
The fermented goat's milk cheese has a pleasant aroma. It has a pleasantly pliable texture and can be eaten with the rind intact. The manufacturer offers several versions - you can choose a variant with garlic, cumin or a more crispy version, which will be great for a snack plate.
Mrs.'s smoked cheese
Kundzin' siers
Kundziņ' smoked cheese is an unripened cow's milk cheese with a firm and harder structure. It has a classic smoked taste and an expressive aroma, also available in rich variations with garlic, chili or sun-dried tomatoes and basil.
Smoked garlic cheese
Majas Siers Buki (Buki Home Cheese)
Smoked garlic cheese is a smoked cow’s milk cheese matured for three days, with a soft texture. It has a pronounced smoky flavour complemented by a distinctive garlic note.
Smoked cheese
Alise Zarina’s organic farm PILSGRAVAS
Smoked cheese is a cheese made from pasteurized goat's milk with an easy-to-cut structure. It has a distinctive and pleasant smoky flavor. This product received a silver award in the 2021 Novada Garša (Taste of the Region) competition.
Smoked farmhouse cheese
Celmi Farm
Smoked farmhouse cheeses are unripened cow's milk cheeses with a dense, medium-hard and easy-to-cut structure. The smoky aroma and pronounced taste obtained from alder wood smoke ideally complement both classic cheese and variations with caraway, herbs, seeds or nuts.
Smoked cheese
Z/s Klavnieki
Smoked cheese is an unripened, medium-fat goat's milk cheese with an easy-to-cut and slightly firm texture. It has a distinct smoky flavor and a pleasant smoked aroma.
