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Smoked cheese
45 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 353
  • Fat about 28g
  • Carbohydrates about 5g
  • Protein about 22g
This is needed
This is needed for 8 people
Wood chips
  • 75 g smoke chips
  • 1 dl white wine
  • 4 sprigs rosemary
Smoked salt and pepper
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper, crushed
  • 0.5 tsp rosemary, finely chopped
To smoke the cheese
  • 250 g feta
  • 250 g hard cheese (e.g. Toggenburger Blumenkäse)
  • 150 g soft cheese, Reblochon Val d'Arve
  • 1 mozzarella (each approx. 150 g)
Rhubarb chutney
  • 1 tbsp olive oil
  • 1 red onion, cut into thin slices
  • 2 tbsp sugar
  • 1 red chilli, deseeded, finely chopped
  • 200 g red rhubarb, thinly sliced
  • 0.5 tsp salt
  • 2 tbsp water
  • 1 tbsp vinegar
  • 1 cedar barbecue board, soaked in water for 12 hrs.
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And that's how it's done
And that's 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.