Smoked cheese, like smoked salmon, smoked sausage, smoked brisket, smoked chicken and smoked turkey, can satisfy an appetite for grilled flavor that doesn't end with summer.
And so, more and more types of cheese are now going into smokehouses, offering cooks an opportunity to experiment with numerous thrilling new flavors.
Smoked Gouda, including processed types, has been around for decades, but it's now possible to find smoked Jarlsberg, smoked Gruyere, smoked Provolone, creamy soft smoked cheeses, and even a smoked Monterey Jack that's already fired up with hot peppers.
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