Top 31 European Smoked Cheeses

Metsovone is a hard or semi-hard smoked table cheese, produced from cow's milk or alternatively with a mixture of cow's milk with up to 20% sheep’s or goat’s milk. It has been made in the Metsovo mountain region for more than 50 years from locally reared animals' milk. During the manufacturing, it is put in cylindrical molds that are placed in cold water to make the cheese more compact and afterwards placed in pickle. After the drying, the maturation lasts, at least, three months. Finally, it is smoked for a couple of days. It has a textured paste and a slightly yellow rind. The taste is rich, slightly salty and spicy, with a dried fruit aftertaste. It can be enjoyed both raw and cooked and is a regular ingredient in quiches or pizzas. It is an excellent appetizer to serve with a glass of ouzo or wine.Expand

Redykołka is a small, semi-hard cheese made from half-fat sheep's milk in the Podhale region in Poland. The name derives from the Polish word redyk, meaning a ceremony where sheep are taken to mountain pastures, kept there grazing and brought back down from the mountains. The cheese is made in unusual shapes of small animals, birds, hearts or spindles. It must not exceed the maximum weight of 300 grams, the smallest one being redykolka in the shape of a spindle and weighing from 30 to 60 grams. It is made from the leftovers in the process of making the famous Polish Oscypek cheese and is regularly confused with it. In the past, Redykolka was often used as a gift from shepherds to children or guests and it was always given in even numbers. The cheese is smooth and white on the interior while it is straw-colored on the exterior due to having been smoked. Its taste is slightly salty, smoky and spicy.Expand

Traditionally associated with the region of Silesia, gołka is a smoked Polish cheese that is exclusively made with cow’s milk. It is characterized by its light yellow color, and before it is smoked, it is placed in carved wooden molds that form its typical cylindrical shape and provide a decorative pattern on the rind. With its delicate taste, smoky flavor, and soft texture, gołka is best paired with fruit preserves and bread.Expand

Ovčí salašnícky údený syr is a uniquely shaped, soft cheese, handmade from unpasteurized sheep's milk in a traditional way in mountainous areas and shepherd's huts in the Slovak Republic. The word salašnícky refers to the word salaš - a shepherd's hut where it is produced. The cheese is smoked over hardwood and comes in various shapes - most often as a lump, but it may come shaped like a heart, cockerel or other animals. On the exterior it is firm and dry with a crust and little stains that appear from the smoking process. Its interior is yellow in color with a firm texture that develops small holes when sliced. The flavor is smoky, mild, delicate and slightly acidic. Originally, it was smoked to prolong its shelf life and to be eaten in winter, when cheese was not produced. Pair it with potato dumplings and strong, yeasty beer.Expand

Sulguni is a cylindrical Georgian cheese originating from the region of Samegrelo (Mingrelia). The cheese has a mild, yet complex flavor and a semi-firm texture. It can be produced from the milk of cows, buffalos, and goats (rarely), or a combination of the three. The flavors range from acidic, tangy, and sour to salty and smoky, depending on the varieties – fresh, smoked, or semi-hard. The cheese melts easily so it is often used as a pizza topping, but it can also be added to various salads or pasta dishes.Expand

Slovenský oštiepok is a traditional semi-hard cheese made from half-fat sheep's milk, cow's milk or a mixture of both. It can be either steamed or unsteamed, smoked or unsmoked and can be produced in dairies using the industrial way of production, or on sheep farms (salaš) in the mountainous parts of the Slovak Republic, using the traditional methods. It is quite striking to the eye - shaped like a large egg or a pine cone, with a golden brown exterior due to the smoking process and a creamy yellow color on the interior. Its texture is firm and homogeneous, with small cracks developing on the body when sliced. The taste is delicate and savory, slightly salty, sour to piquant, with a typical smoky flavor. Enjoy it on its own, as a snack and pair it with dry white wines or beer.Expand

Slovenská parenica is a soft, steamed cheese made from unpasteurized sheep's milk of the Wallachian, Cigaya, East Friesian and improved Wallachian breeds. The cheese can also be made using a mixture of raw sheep's and cow's milk, where the content of sheep's milk must be at least 50%. The parenica is wound in two rolls that are connected in an S-shape or a spiral, steamed and lightly smoked. The rolls are bound with cheese string or chains. Its aroma is smoky with a characteristic smell of sheep's milk, and the taste is delicate, mild and slightly salty. The texture is elastic and supple, with fibers and threads on the interior, and the color is yellow to brown on the exterior, due to being smoked and steamed. It was originally produced around Zvolen and Brezno in the early 19th century, but today it has spread to virtually every part of Slovakia.Expand

This spindle-shaped smoked cheese hailing from the Tatra highlands is made exclusively with salted and unpasteurized milk from the Polish mountain sheep, though sometimes a small amount of cow milk from the Polish Podgórska red cow breed can also be added. Oscypek is produced from May to September and it is regarded as a traditional product of Poland's southernmost region, Podhale. With its pronounced smokiness and a unique salty and slightly sour flavor with subtle hints of chestnuts, this mildly piquant cheese is best enjoyed grilled, accompanied by cranberry marmalade.Expand

Provola is an Italian cheese that's essentially the smaller version of Provolone. The cheese is made from cow's milk and originates from Campania. This pasta filata cheese is typically immersed in brine, and some of the cheeses are smoked (known as Provola affumicata) before being hung to dry for at least 4 months. The flavors can vary from mild and sweet to very sharp, depending on the aging period and the region. Apart from being available in plain and smoked varieties, Provola can also be found in various elongated shapes. The name of the cheese is derived from pruvula or pruvatura, an ancient tradition in which the priests who had assembled at the convent of San Lorenzo in Capua were offered cheese on a piece of bread as a proof of its good qualities. Provola can be eaten as a table cheese, but it's also used in dishes such as pizza (where it often replaces mozzarella), lasagna, risottos, and bruschettas.Expand

The origins of Provolone Valpadana date back to the early 1800s and the Unification of Italy, when people from the South started migrating towards the Po Valley and brought the tradition of dairy cattle farming and the technique for stretched-curd cheese production with them. Provolone Valpadana is nowadays produced all across Northern Italy; it is made with whole cow's milk and available in two varieties, Dolce (sweet) and Piccante (piquant), both of which can be Affumicato (smoked). Aged for 2-3 months, Provolone Dolce has a delicate flavor and goes well with young, fruity wines, while Provolone Piccante is matured for at least 4 months and paired with aged, red wines, since it has a much sharper, tangy flavor. Both varieties are extremely versatile and often enjoyed breaded and fried, grilled, or served with Mostarda di Cremona, a Northern Italian condiment made of different fruits preserved in a mustard seed flavored syrup.Expand

Quesos El Pastor is a Spanish cheese producer based in Santa Cristina de la Polvorosa, founded in 1967 as a small family dairy and developed into a large-scale operation with a strong focus on quality and diversification. The company was established by the Lorenzo brothers and is now managed by the second generation, maintaining continuity while expanding technologically and commercially. Its portfolio includes a wide range of cheeses - from fresh and soft to semi-hard and aged - produced from sheep’s, goat’s, and cow’s milk, as well as mixed-milk varieties tailored to different markets. A defining feature of El Pastor is the combination of traditional cheesemaking knowledge with modern industrial processes, supported by continuous investment in production facilities, including lines for pressed cheeses, blue cheeses, and fermented products. The company places strong emphasis on raw material quality and has adapted its range to contemporary consumer demands, including lactose-free options. Today, Quesos El Pastor exports to more than 80 countries, positioning itself as a significant global representative of Spanish cheesemaking.Expand

Godminster is a cheese producer located in Bruton, Somerset, UK. They specialize in producing organic cheeses, with their signature product being the Vintage Organic Cheddar, which is encased in burgundy wax. The company also makes flavored cheddars and a range of other dairy products. Godminster Farm practices sustainable farming, and it thrives on a mix of traditional methods and modern techniques to produce its goods.Expand

Queseria El Faro located in Las Palmas, is a cheese producer known for manufacturing traditional Spanish cheeses.Expand

La Pasiega de Peña Pelada is a Spanish dairy brand from Cantabria, managed by the family company Herederos de Tomás Ruiz, with origins dating back to 1917. It is based on the Pasiego cheesemaking tradition and uses high-quality cow’s milk sourced from local farms in the region. Production takes place in modern facilities in La Cavada, combined with traditional methods that preserve the character and authenticity of the cheeses. The brand is best known for its Queso Nata de Cantabria DOP, a protected-origin cheese valued for its creamy texture and mild, balanced flavor. Its range also includes fresh, semi-cured, aged, and smoked cheeses designed for both traditional and gourmet markets. La Pasiega de Peña Pelada has received international awards, strengthening its position as a premium producer that connects regional heritage with modern dairy production standards.Expand

Belton Farm is a British cheese producer. The farm has been making cheese since the 1922s, using traditional methods in crafting their products. They specialize in producing classic British cheeses, including Cheshire, Red Leicester, and Double Gloucester. Belton Farm has won numerous awards for the quality of its cheeses, reflecting the high production standards. Their cheeses are known for their rich flavor and authentic texture, and the farm continues to uphold a family tradition of cheesemaking, combining experience with a commitment to sustainable farming and animal care. Expand

Curds & Croust is a cheese producer based in Cornwall, England. They specialize in crafting artisan cheeses using locally sourced milk. Among their offerings are soft cheeses including varieties such as brie and camembert, characterized by their rich flavors and creamy textures.Expand

Kaasmakerij Henri Willig is a cheese producer based in the Netherlands, specifically in the region of North Holland. The company was founded in 1974 and specializes in the production of Gouda, Edam, and other Dutch cheeses. Kaasmakerij Henri Willig also operates several cheese farms where tourists can learn about traditional Dutch cheese-making processes. The company produces both organic and conventional cheeses, catering to various dietary and culinary preferences.Expand

Barber's Cheddar Cheese is a distinguished British cheesemaker with over 190 years of history. Founded in 1833 by Daniel Barber, the company has remained family-owned and is based in Somerset, a region known for its rich agricultural tradition. Today, Barber's continues to be a leader in the production of premium cheddar cheeses. Barber's prides itself on maintaining traditional methods of cheesemaking. The process begins with the highest quality milk sourced from over 100 local farming families who follow strict standards for animal care and milk production. The milk is then processed in the cheese dairy using age-old techniques passed down through generations. Their selection of cheddars is known for their distinct flavor profiles, which are a result of the aging process and the terroir of the region, meaning the unique conditions of the Somerset soil and climate contribute to the cheese's taste. Apart from cheddar, Barber's Cheddar Cheese also produces other cheeses and dairy products and offers a variety of cheese-related snacks. The company's rich legacy, combined with its commitment to quality and sustainability, makes it a standout in the world of British cheese.Expand