There's something almost elemental about smoked cheese. The slow kiss of wood smoke — oak, maple, beech — transforms already-great cheese into something deeper, richer, and altogether more complex. At Online Cheesemonger, we've brought together the finest smoked cheeses we could find: British farmhouse cheddars cold-smoked over oak, creamy smoked goudas with their distinctive amber rinds, velvety smoked brie, punchy smoked stilton, and more.
Whether you're building a cheeseboard, cooking up a smoky mac and cheese, or treating yourself to something a cut above the ordinary, this collection has something worth savouring.
What makes smoked cheese special?
Smoking is one of the oldest methods of preserving and flavouring food, and when applied to quality cheese, the results are remarkable. Cold smoking — the method used for most of the cheeses here — gently infuses the paste with aromatic wood smoke without melting or altering the texture. The result is a subtle, layered smokiness that complements rather than overwhelms the character of the cheese beneath.
How to serve smoked cheese
Smoked cheeses are incredibly versatile. On a cheeseboard, they provide contrast alongside fresh goat's cheese or a sharp blue. In the kitchen, smoked cheddar melts beautifully into sauces, gratins, and toasties, adding a depth that ordinary cheddar simply can't match. Pair with robust crackers, cured meats, pickled walnuts, or a good chutney — caramelised onion works particularly well.
Delivery
All cheeses are sent in temperature-controlled packaging with ice packs, ensuring they arrive in perfect condition wherever you are in the UK.
FAQ
What types of smoked cheese do you stock? Our smoked cheese collection includes a rotating selection of cold-smoked and hot-smoked varieties — smoked cheddar, smoked gouda, smoked stilton, smoked brie, and smoked goat's cheese among them. Availability changes with the seasons and what our producers are making at their best, so check back regularly for new additions.
How is smoked cheese made? Most artisan smoked cheeses are cold-smoked — the cheese is placed in a smoking chamber and exposed to wood smoke at a low temperature, typically below 30°C, so it absorbs flavour without melting. The type of wood used makes a real difference: oak gives a robust, earthy smokiness; maple is sweeter and more delicate; beech sits somewhere in between. Hot smoking is less common with cheese but produces a firmer, more intensely flavoured result.
How should I store smoked cheese? Keep smoked cheese refrigerated, ideally wrapped in wax paper or cheese paper rather than clingfilm, which can cause it to sweat. Once opened, most hard smoked cheeses like cheddar and gouda will keep well for 5–7 days. Softer varieties such as smoked brie should be eaten within 2–3 days of opening. Always check the use-by date on your specific cheese.
Can I use smoked cheese for cooking? Absolutely — smoked cheese is outstanding in the kitchen. Smoked cheddar melts brilliantly into cheese sauces, mac and cheese, soufflés, and toasties, adding a smoky depth that lifts the whole dish. Smoked gouda works beautifully on burgers and in quesadillas. As a rule, harder smoked cheeses melt better than softer varieties, which are better enjoyed as they are.
How is my smoked cheese delivered? All orders are dispatched in temperature-controlled packaging with ice packs to ensure your cheese arrives in perfect condition. We deliver across the UK, and you'll receive tracking information so you know exactly when to expect your order. We recommend refrigerating your cheese as soon as it arrives.
