page_title: List of smoked foods
section_title: Cheeses
hierarchical_section_title: List of smoked foods / Smoked foods / Cheeses
caption_attribution_description: Wensleydale cheese
context_page_description: This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list.
context_section_description: Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.
  Ardrahan Cheese – company that produces a smoked variety of their Ardrahan cheese
  Bandel cheese
  Brânză de coşuleţ
  Chechil
  Cheddar cheese – some versions are smoked
  Circassian smoked cheese
  Corleggy Cheese – company that produces some versions of smoked cheese, such as their Corleggy, Drumlin and Creeny varieties
  Gamonéu cheese
  Gouda cheese
  Burren Gold
  Gubbeen Farmhouse Cheese
  Idiazabal cheese
  Korbáčik – type of string cheese made from steamed cheese interwoven into fine braids. Common flavors include salty, smoked and garlic.
  Kwaito cheese
  Lincolnshire Poacher cheese
  Metsovone – has been a European protected designation of origin since 1996
  Mozzarella – mozzarella affumicata is a term for the smoked variety
  Oscypek – smoked sheep milk cheese, made exclusively in the Tatra Mountains region of Poland
  Oštiepok
  Palmero cheese
  Parenica – traditional Slovakian cheese; a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced
  Provolone – some versions are smoked
  Pule cheese – reportedly the "world's most expensive cheese" priced at 1,000 Euros per kilogram; a smoked cheese made from the milk of Balkan donkeys from Serbia
  San Simón cheese
  Rauchkäse
  Ricotta
  Rygeost – traditional Danish cheese made from soured buttermilk smoked with straw and stinging nettles
  Scamorza
  Tesyn
  Wensleydale cheese – produces Oak Smoked Wensleydale
caption: Some varieties of Wensleydale cheese are smoked
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