Smoked Curd

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 200 g (7 oz) goat’s milk curd cheese
  • 200 g (7 oz) fromage blanc (curd cheese) (you will need to make this 2 days ahead)
  • food-grade sawdust*, for smoking table salt, to taste


Place both the curds in separate stainless-steel bowls. Light a cold smoker* using the sawdust, place the bowls inside and smoke the curds at 2°C (36°F) for 20 minutes. Combine the smoked curds in a bowl, season with a small amount of salt and whisk until smooth. It may be necessary to thin out the curds with a little milk if they are too stiff. Set aside in the refrigerator.