Bavarian Smoked Cheese: A Beginner's Guide To Indulging

Bavarian smoked cheese is a traditional recipe made from cow's milk, similar to gouda, and cold-smoked over beechwood. The process of smoking cheese involves curing it with smoke, which adds flavour and acts as a preservative. This can be done through cold-smoking or hot-smoking, with the former being more common and resulting in a milder flavour. Bavarian smoked cheese is best enjoyed as part of a meat-free pasty, paired with mustard and spring onions, or simply on a cracker.

What is Bavarian smoked cheese?

Bavarian smoked cheese is a processed cheese made from cow's milk, butter, water, and emulsifiers. It is traditionally cold-smoked over beech wood, which gives it a distinctive flavour and a yellowish-brown outer pellicle. The smoking process can take up to a month, depending on the temperature and method used.

Bavarian smoked cheese is typically sold in slices and is suitable for vegetarians. It is often packaged in a protective atmosphere to maintain freshness and has a product life of one month when unopened. Once opened, it should be stored in an airtight container and consumed within three days.

The cheese has a mild, smoky flavour and a smooth texture, with some describing it as similar to smoked Gouda. It is often used as a topping for burgers or sandwiches, adding a unique flavour to these dishes.

The edible rind on Bavarian smoked cheese is made from the same ingredients as the cheese itself and is also smoked. This gives the cheese a consistent flavour and texture throughout.

How to eat it

Bavarian smoked cheese is a traditional recipe made from cow's milk. It is similar to gouda and is cold-smoked over beechwood.

Bavarian smoked cheese can be eaten in a variety of ways. Here are some suggestions:

• As part of a cheese board: Serve the Bavarian smoked cheese with other complementary cheeses, crackers, bread, and accoutrements such as jams, honey, or nuts.
• In a sandwich or panini: Try pairing the cheese with ingredients like ham, turkey, or apple slices on a crusty baguette or country bread.
• Grated or melted over dishes: The smoked cheese can add a unique flavour to pastas, potatoes, vegetables, or soups.
• As a snack: Cut the cheese into cubes or slices and enjoy it as a snack on its own or with crackers or bread.
• In a salad: Crumble or shred the cheese over a bed of greens, along with other toppings like nuts, dried fruit, or vegetables.
• On a charcuterie board: Pair the cheese with cured meats, salami, or prosciutto for a savoury and indulgent spread.

When serving Bavarian smoked cheese, it is recommended to bring it to room temperature before eating to fully appreciate its flavour and texture.

The cheese's ingredients

Bavarian smoked cheese is made by smoke-curing cheese, which adds flavour and acts as a preservative. The smoking process can be done in one of two ways: cold-smoking or hot-smoking. Cold-smoking is the most common method and is performed at temperatures between 20° and 30° C (68° and 86° F). It can take up to a month. Hot-smoking, on the other hand, cooks the food at higher temperatures, ranging from 40° to 90° C (104° to 194° F). This method is less common and results in a stronger-tasting cheese.

Cheeses that are commonly smoked include Cheddar, Cheshire, Gruyère, Gouda, and even some softer cheeses like Brie. The smoking process gives the cheese a yellowish-brown outer pellicle, which is sometimes coated with an edible wax. While this wax is indigestible, it is safe to eat.

Bavarian smoked cheese is a versatile ingredient that can be used in a variety of dishes. For example, it can be grated and added to pasta or used in a red cabbage salad, as a tasty vegetarian option. Its smoky aroma and flavour can enhance the taste of many recipes.

How it is made

Bavarian smoked cheese is made from the milk of soft brown Allgäu cattle grazing in the springtime meadows of the Alpine region of Southern Germany. The milk is always of high quality and plentiful, which explains why Bavaria, which produces more than 400 different cheeses, has become Germany's most important milk and cheese region.

Bavarian smoked cheese is made by smoke-curing the cheese. This is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at temperatures between 20° and 30° C (68° and 86° F). Hot-smoking, on the other hand, 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 for less expensive cheeses, is to use artificial smoke flavouring to give the cheese a smoky flavour and food colouring to give the outside the appearance of having been smoked in the traditional manner.

Bavarian smoked cheese typically has a yellowish-brown outer pellicle, which is a result of the curing process.

Foods to pair it with

Bavarian smoked cheese is a traditional recipe made from cow's milk, most similar to gouda. It is cold-smoked over beechwood, which gives it a delicate flavour.

Bavarian smoked cheese is a versatile ingredient that can be paired with a variety of foods. Here are some ideas:

• Crackers: A classic pairing, the crispness of a cracker complements the creamy texture of the cheese.
• Bread: Whether it's a fresh baguette, a crusty loaf, or a soft roll, bread is a great vehicle for spreading or melting Bavarian smoked cheese.
• Fruits: Try pairing the cheese with sweet, juicy fruits such as grapes, apples, or pears. The contrast between the savoury cheese and the sweet fruit can be delightful.
• Nuts: To add some crunch and texture to your cheese, try pairing it with nuts such as almonds, walnuts, or pecans.
• Meats: Bavarian smoked cheese can stand up to robust flavours, so try pairing it with cured meats such as salami, prosciutto, or pepperoni. It also goes well with heartier meats like beef or lamb.
• Vegetables: For a lighter option, pair the cheese with vegetables such as carrots, celery, or bell peppers. You can also try grilling or roasting vegetables, such as eggplant or zucchini, and topping them with melted Bavarian smoked cheese for a tasty side dish.
• Condiments: Experiment with different condiments to enhance the flavour of the cheese. Try pairing it with a tangy mustard, a sweet jelly, or a spicy chutney.

Frequently asked questions