Thank You for Smoking the Cheese
Smoked cheese is good for your soul, especially Rogue Creamery's Smokey Blue. Just in time for fall, The Kitchn's resident cheesemonger, Nora Singley, profiles this exceptionally smooth, toasty blue (which was supposedly the first smoked blue in the country!)
Perhaps what makes the cheese so convincing is the quality of the milk—great Oregonian raw cow milk, super rich and full of flavor— or maybe it's the subtle smoking process— not over-done at all. They cold-smoke the cheese for 16 hours over Oregon hazelnut shells for a flavor that Rogue describes as candied bacon. Indeed, it's nearly sweet, that smokey-creamy-roasty-toasty quality to each bite. And there's something really special about how the salt balances with the smokey flavor. There's almost a honey-like finish.
Photo courtesy of Nora Singley