Smoked cheese is any
cheese that has been specially treated by
smoke-curing.[1] It typically has a yellowish-brown outer
pellicle which is a result of this curing process.[2]
Process
Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking.[1] The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° and 30°
C (68° and 86°
F). Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 40° to 90 °C (104° to 194°
F).
Another method, typically used in less expensive cheeses, is to use artificial
smoke flavoring to give the cheese a smoky flavoring and food coloring to give the outside the appearance of having been smoked in the more traditional manner.