Smoked cheese

Smoked cheese

Total: 1 hr 35 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / people: 353 kcal
, Fat: 28 g
, Carbohydrate: 5 g
, Protein: 22 g

Ingredients

8 people

Hint:

The original recipe with guaranteed success is for 8 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Wood chips

75g smoke chips
4sprigs rosemary
1dl white wine

Smoked salt and pepper

0.5tsp sea salt
0.25tsp black peppercorns, crushed
0.5tsp rosemary, finely chopped

To smoke the cheese

1 mozzarella (approx. 150 g each)
250g hard cheese HARD CHEESE (Toggenburger Blumenkäse)
150g soft cheese (Reblochon Val d'Arve)
250g feta

Rhubarb chutney

1tbsp olive oil
1 red onion, thinly sliced
200g red rhubarb, thinly sliced
1 red chilli, deseeded, finely chopped
2tbsp sugar
0.5tsp salt
2tbsp water
1tbsp vinegar
Purchase ingredients now

Utensils

1 cedar barbecue board, soaked in water for 12 hrs.

How it's done

Wood chips

Place the wood chips, rosemary and wine in a bowl, leave to soak for approx. 30 mins.

Smoked salt and pepper

Place the fleur de sel, pepper and rosemary on a piece of foil, gently gather the edges.

To smoke the cheese

Charcoal grill: Drain the wood chips and rosemary, place directly on the embers. Place the mozzarella in a grill tray, place the spices alongside. Place the remainder of the cheese on the grilling plank. Cover and grill indirectly over/on a low heat (approx. 150°C) for approx. 20 mins., allow to cool slightly.

Rhubarb chutney

Heat the oil in a pan. Sauté the onion for approx. 3 mins., add the rhubarb and cook for approx. 2 mins. Add the chilli, sugar, salt, water and vinegar, bring to the boil, reduce the heat, cover and simmer for approx. 5 mins. Allow the chutney to cool slightly, stir well, serve with the mozzarella.

Good to know
Tip: Use feta instead of mozzarella.
Note: - Spread the embers and wood chips over one half of the grill so that the cheese can be grilled indirectly. - If you are using a gas grill, the wood chips should not be soaked in liquid. Place the chips in a piece of foil on the grill and heat up. The temperature and cooking time remain the same. - The smoking process creates a lot of smoke so it's best to inform your neighbours in advance.
Serve with: Toast

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Saving failed!