Smoked cheese

Total time: 1hr 35m
Preparation Time: 45m

For 8 people

Nutritional Information

Contains 353 Kcal, 22g Protein, 5g Carbohydrates, 28g Fat


  • Wood chips
  • 75 g smoke chips
  • 4 sprigs rosemary
  • 1 dl white wine
  • 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
  • 1 mozzarella (approx. 150 g each)
  • 250 g hard cheese HARD CHEESE (Toggenburger Blumenkäse)
  • 250 g feta
  • 150 g soft cheese (Reblochon Val d'Arve)
  • Rhubarb chutney
  • 1 tbsp olive oil
  • 200 g red rhubarb, thinly sliced
  • 1 red onions, thinly sliced
  • 2 tbsp sugar
  • 1 red chilli, deseeded, finely chopped
  • 0.5 tsp salt
  • 2 tbsp water
  • 1 tbsp vinegar
  • Utensils
  • 1 cedar barbecue board, soaked in water for 12 hrs.

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  • 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.
  • Tip:

    Use feta instead of mozzarella.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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