Smoked cheese

When smoked, the cheese takes on a golden colour and its taste resembles that of “oscypek” cheese (Polish smoked sheep milk cheese). It is slightly salty, and melts in the mouth. After removing from the smoker, the cheese is warm and very soft. After a few hours and refrigerating at a temperature of 3°C, it becomes harder and crispy. The herb mixture can be modified to suit individual taste.

  • 6 pcs. round curd cheese
  • 2 litres water
  • 120 g table salt
  • granulated garlic
  • wild garlic
  • sweet paprika
  • sun-dried tomatoes
  • basil
  • oregano
  • fenugreek

Fill a pot with cold water, add salt and stir until dissolved. Put the cheese into the brine, cover it tightly and refrigerate for 24 hours. After this time, place the cheese on a grill grate and leave it to drain.


When the cheese is drained, coat it with spices and place on the grill grate again. Put the cheese in the smoker, set the temperature to 50oC, and smoke for about 5-6 hours. You can extend the smoking time, depending on what colour of cheese rind you like.

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