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Top picks for smoked cheese
Smoked Gruyère — Cold-smoked 2 hours
Firm, alpine Gruyère with a complex, savory profile enhanced by delicate cherry wood smoke. Cold-smoked for two hours to impart a refined, slightly sweet smokiness that complements its earthy, nutty, and caramelized notes without compromising its crystalline texture. Savory and buttery with a lingering, rounded smoke. Excellent for fondues, gratins, sandwiches, and charcuterie.
Sizes/packaging: Whole wheels, vacuum-sealed.
Smoked Pepper Jack — Cold-smoked 2 hours
Creamy, spicy Pepper Jack infused with bright jalapeño heat and a whisper of cherry smoke. Cold-smoked for two hours to layer in a clean, savory smoke that complements the cheese’s buttery texture and pepper-forward bite without overpowering it. Zesty, tangy, with a lingering pepper warmth and subtle smoky depth. Excellent for burgers, grilled sandwiches, nachos, and bold charcuterie.
Sizes/packaging: Whole blocks, vacuum-sealed.
White Cheddar — Cold-smoked 2 hours
Sharp, tangy white cheddar infused with a light cherry wood smoke. Cold-smoked for two hours to preserve its firm, crumbly texture while adding a bright, slightly fruity smoke layer. Clean, savory cheddar bite with nuanced sweetness from the cherry smoke. Excellent for snacking, grating over dishes, and sharpening flavor in burgers and mac and cheese.
Sizes/packaging: Whole blocks, vacuum-sealed.
Smoked Mozzarella — Cold-smoked 2 hours
Fresh, milky Mozzarella infused with delicate cherry wood smoke. Cold-smoked for two hours to impart a light, sweet smoke that complements the cheese’s mild, stretchy texture without overpowering its clean, milky flavor. Soft, slightly tangy smoke. Perfect for caprese, pizza, melting, and fresh cheese plates.
Sizes/packaging: Whole balls and braided logs, vacuum-sealed.
Smoked Havarti — Cold-smoked 2 hours
Buttery, semi-soft Havarti infused with gentle cherry wood smoke. Cold-smoked for two hours to impart a clean, slightly sweet smoke while preserving its smooth, creamy texture and mild, tangy flavor. Smooth mouthfeel with hints of caramelized milk and a rounded smoke note. Excellent for melting, sandwiches, and cheese boards.
Sizes/packaging: Whole blocks, vacuum-sealed.
Smoked Cheddar — Cold-smoked 2 hours
Robust, sharp Cheddar infused with warm cherry wood smoke. Cold-smoked for two hours to introduce a bright, slightly fruity smoke note while preserving Cheddar’s firm, crumbly texture. Tangy and savory with a clean smoke finish, Perfect for burgers, mac ’n’ cheese, and charcuterie boards.
Sizes/packaging: Whole blocks, vacuum-sealed.
Smoked Swiss — Cold-smoked 2 hours
Classic Swiss with a firm, buttery texture and its signature nutty tang, enhanced by a gentle cherry smoke. Cold-smoked for two hours to impart a clean, nuanced smoke while preserving the cheese’s open eyes and meltability. Bright, slightly sweet, with lifted nuttiness and a smooth smoke finish. Perfect for sandwiches, fondue, and charcuterie.
Sizes/packaging: Whole blocks, vacuum-sealed.
Smoked Gouda — Cold-smoked 2 hours
Rich, creamy Gouda with a delicate cherry wood smoke. Cold-smoked for two hours to add a clean, balanced smoke without changing its silky texture. Mellow, slightly sweet, with subtle nuttiness and rounded smoke. Ideal for sandwiches, charcuterie, and melting.
Sizes/packaging: Whole wheels, vacuum-sealed
Smoked Pepperjack Cheese and Turkey Stick Combo
Experience a bold, savory pairing: creamy pepperjack cheese and lean turkey sticks, cold-smoked for 2 hours over cherry wood. The short cold-smoke process infuses both items with a delicate, fruity smoke that enhances natural flavors without melting the cheese or drying the meat.
Ready-to-eat on the go, perfect for road trips, lunchboxes, or hikes.
Smoked Flaming Pepper Jack — Cold-smoked 2 hours
Bold, peppery Pepper Jack with lively heat and a complementary cherry wood smoke. Cold-smoked for two hours to layer bright, fruity smoke over the cheese without softening its semi-firm body. Spicy, tangy, and creamy with bursts of hot peppers and a sweet, smoky finish. Perfect for burgers, grilled sandwiches, melting, and adding heat to charcuterie.
Sizes/packaging: Whole blocks, vacuum-sealed.
smoked meats
Smoked pulled chicken — fully deboned, vacuum sealed, and slow-smoked to order for fresh, tender flavor.
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