Smoked cheese

Smoked Cheese

Smoked cheese (pronunciation: /smoʊkt tʃiːz/) is a type of cheese that has been specially treated by smoke-curing. It has a distinctive flavor that is often described as smoky and complex.

Etymology

The term "smoked cheese" is derived from the English words "smoke" and "cheese". "Smoke" comes from the Old English 'smoca' and "cheese" comes from the Old English 'cēse'. The process of smoking cheese has been practiced for centuries, originally as a method of preservation.

Production

Smoked cheese is produced by exposing the cheese to smoke from burning or smoldering plant materials, usually wood. This is typically done in a smokehouse after the cheese has been fermented and aged. The smoke imparts a unique flavor to the cheese, which can vary depending on the type of wood used.

Varieties

There are many varieties of smoked cheese, including Gouda, Cheddar, Provolone, and Mozzarella. Each variety has its own unique flavor profile and texture, which can be further influenced by the type of milk used in production and the specific smoking process.

Health Considerations

While smoked cheese is a flavorful addition to many dishes, it is high in saturated fat and sodium, which can contribute to heart disease if consumed in excess. However, it also provides a good source of protein and calcium.

Related Terms

• Cheese
• Smokehouse
• Gouda
• Cheddar
• Provolone
• Mozzarella

External links

• Medical encyclopedia article on Smoked cheese
• Wikipedia's article - Smoked cheese

This WikiMD dictionary article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski