Have you ever started to do something or write something and find yourself going in a completely different direction than planned?
Well, that’s what happened to me in this post. So, you ask, “what’s that have to do with rygeost Danish cheese and what’s a Funen?”. Read on and see where this journey took me and hopefully will take you.
The challenge…
Mussel soup over smoked fresh cheese and sauteed fennel
Some might remember the above image from our Skanörs Gästgifvaregård a classic Swedish Inn… post back in May. It was the first course of our five-course dinner that night back in early March, PC19 (PRE-COVID 19). Well, my friends, one of my favorite bloggers threw down the foodie gauntlet when he made his fine comment;
The inn looks amazing — and the meal, too. Will you be recreating that mussel soup for the blog? I hope so. And the Clos du Caillou is a wonderful wine. Overall, I don’t think you suffered terribly! Lovely photo of Eva. So glad you were able to do this before lockdown.
Being one to not take a challenge lightly and loving to replicate dishes, I jumped on this idea. Who threw down the gauntlet you ask. Why it was David over at Cocoa & Lavender. If you haven’t visited David’s blog site please do. He’s a dandy blogger and makes reading about food fun and educational. What is Funen and what’s it have to do with Rygeost you ask. Read on and we’ll reveal all…
Funen Island, Denmark…
Looking at the map below one can see that Funen is an island in Denmark that lies between the Jutland peninsula and the island of Zealand.
Funen or Fyn (as it’s called in Danish) is often referred to as Denmark’s breadbasket and wonderfully warm and has a lovely old country feel.
FYI, New Zealand wasn’t named for the Danish Island of Zealand but instead was named for the Dutch province Zeeland. But, that’s another story for another blogger.
In Funen, one can even go visit Hans Christian Andersen’s childhood home in Odense. There are so many things to do in lovely Funen (Fyn). So, we now know what a Funen (or Fyn) is and where its located.
Did you know that there are 406 islands in Denmark proper (not including the Faroe Islands or Greenland), but only about 70 are inhabited, but I digress.
The cheese…
Not only is Funen famous as the birthplace of H.C. Andersen, the writer of many fairytales, it’s also the birthplace of Fynsk Rygeost, the only native cheese to Denmark.
“What about Danish Blue cheese?”. Danish blue or Danablu are but an emulation of the original Roquefort cheese from the South of France.
Image from Kirkeby & Thrane’s website.
Rygeost, another funny-sounding name when pronounced in English, literally means “smoke cheese”.
Rygeost is also called røgeost (don’t ask, as I’ve not found a definitive answer as to why it’s called by two names) and is commercially produced and available at most markets in Denmark. The rygeost in the images above was produced by Kirkeby & Thrane, a creamery in Bromby, Denmark that has been handmaking smoked cheese since 1887 and it is said to be one of the best.
What type of cheese is Rygeost? It’s an immature soft sour-milk cheese without a crust, much similar to other farm type cheeses. Although it was popularized on Funen and in Demark in the early 19th century, it’s believed to date back to the Viking era.
So what makes this cheese unique? It’s the way it’s smoked!
The technique for smoking, although simple, is unique as you will see. Also, the original recipe calls for the use of freshly harvested oat or wheat straw as your smoking fuel.
So, now you know what rygeost is, but why are we making it? Well, remember that request from David to recreate the “Mussel soup over smoked fresh cheese and sauteed fennel” dish? We’re working on recreating the smoked fresh cheese for this dish.
The cheese-making session…
Before we start, let me make a blogger disclaimer. I’m not a Chef du Fromage or even a home cheesemaker. This was my first go at cheese making, it took several tries and the milk of at least one cow. But, I do believe I can now proclaim myself to be a novice fresh cheesemaker. Next, comes mozzarella and beyond.
It’s really easy to make farmers fresh cheese once you figure out a few things and use up a bit of milk. This cheese is classed as a “sweet whey cheese” as it uses rennet instead of an acid (e.g. vinegar, lemon juice) to coagulate the milk and produce the curd. Even unsmoked this makes for a nice soft cheese.
The recipe for making the cheese is below, just click on the “CLICK HERE” button below⇓
CLICK HERE
Fynsk Rygeost
Danish Fynsk rygeost is a white, soft cheese made from whole milk using rennet. The cheese is smoked lightly for about 60 seconds using oat, wheat straw or nettles. It has a slightly tangy taste with a mild smoked flavor. It’s wonderful spread on a nice dense rye bread topped with sliced radishes and chives. A unique cheese from Funen (Fyn) island in Denmark.
Ingredients
- 1½ quarts whole (3%) milk. SEE NOTE 1.
- ⅔ cup buttermilk SEE NOTE 1.
- 3-4 drops liquid animal rennet. SEE NOTE 2.
- 3/4 teaspoon sea salt
Garnish
- caraway seeds
- sliced fresh radishes
- snipped fresh chives
Instructions
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In a large pot heat the whole milk and buttermilk to 77ºF(25ºC)to 86ºF(30C).
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Then, remove the pot of milk mixture from the heat and add rennet. Stir gently.
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Now, pour the milk mixture into a sterilized container and cover. The milk mixture then needs to rest at room temperature for 24 hours.
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After 24 hours, you should have a coagulated milk mixture. Using a knife, cut the cheese curd into small cubes. This enables the whey to be released better from the curds.
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Using a slotted spoon, scoop out the curds into a strainer/colander lined with clean cheesecloth or a tea towel.
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After two hours of draining at room temperature stir in the salt.
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Cover and place the draining curds into the fridge and continue to let them drain for a minimum of 6 hours up to 24 hours.
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Once drained place your hand (or a plate) over the cheese and invert the stainer so as to release the cheese from the strainer.
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Gently place the cheese in the skimmer or some kind of grate. Let it rest until your ready to smoke the cheese.
Smoking:
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Next, fill the charcoal chimney with about three handfuls of straw which has been lightly misted with a water bottle. If using a freshly harvested straw you can omit the misting step.
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Light your straw from the bottom of the chimney. Once it’s smoking place the skimmer with the cheese over the smoke and smoke the cheese for just about 60 seconds.
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The cheese will quickly brown from the straw smoke and produce the unique Fynsk rygeost taste. Be careful as the cheese will melt if you smoke it too long.
To Serve:
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To plate, place the rygeost, smoked side up, on a plate and sprinkle with caraway seeds.
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Serve rygeost along with sliced dense rye bread (or bread/chip of choice) and sliced radishes and snipped chives.
Recipe Notes
You can hold fresh unsmoked cheese for 3-4 days in the fridge. Once you smoke the cheese one should eat or freeze it within a couple of days. Freezing will change the texture but it can still be used in other recipes like Danish potato salad.
The whey (liquid) can be used for baking bread, smoothies, making pasta, and many other ways. You can even feed it to your dog or cat. Just don't throw it away...
RECIPE NOTES:
- The fresher the milk the better the cheese. Do not use ultra-pasteurized milk it doesn't work very well. Use traditional buttermilk (regular) and not cultured buttermilk if available. This will allow you to reduce or omit the rennet.
- I've learned that all rennet is not created equal. Swedish rennet is not as concentrated as in other countries. The amount of rennet in this recipe is based on usage recommendation for New England Cheese Supply (USA) liquid animal rennet available in the USA and Canada. You may have to experiment with your rennet to get the firmness of the cheese you desire. For those of you in Sweden, I used 1.5 tsk of Ostlöpe.
Smok’n the cheese…
Safety note: be sure and check for local burn bans in your area before attempting this and have a turned-on garden hose within reach.
To get ready for the quick smoke you’ll need to get setup. Get together your charcoal chimney, straw (oat is the best), skimmer with cheese, a water spray bottle, and a lighter. I used my Weber kettle to set the charcoal chimney on for smoking.
Straw Note: If possible, use clean straw you gleaned from a freshly harvested field. If this is not possible get the freshest you can find, making sure it hasn’t been used and is straight from the bale. Smell it, if it smells musty or off, don’t use it. I used recently harvested oat straw we gleaned from a field down the road from us.
The Tasting…
I know, mine doesn’t look as good as the Kirkeby & Thrane røgeost images at the beginning of the cheese section. But, then they’ve been at it for a while.
Rygeost is most often eaten during the summer months and used similar to any cream cheese. For the true experience, one would sprinkle caraway seeds on the top of the rygeost
Then spread the cheese on a slice of dense rye bread. Followed by a garnishing of crisp sliced radishes and a sprinkle of snipped chives. There you have it, a perfect Danish rygeost smørrebrød.
It can also be served as a dip/spread on its own or mixed with a bit of mayonnaise. You might also find it used on a pizza, in a potato salad, or served with smoked fish.
What of the taste you ask. First came the aroma, it was pleasantly fresh and mildly smokey. Then, with the first bite came a slightly sour, sweet, mellow, and creamy flavor; followed by a hint of smoke. It was an amazing taste sensation with the last layer being an anise burst of flavor when you bite into a caraway seed. The texture was also quite nice with the creaminess of the cheese, crunchiness of the radish, the softness of the dense bread, and the bite of the caraway.
A very unique flavor indeed, but not the exact taste we experience in the Mussel soup over smoked fresh cheese and sauteed fennel dish.
So, we’re off for our next try, slow cold-smoked fresh cream cheese.
Little Miss Chloe
Sat on a tuffet,
Eating her kibbles and whey;
There came a big spider,
Who sat down beside her
And Miss Chloe scared it away.
Ok, I know, you are still trying to figure the “different direction” I mentioned in the opening of this post.
Well, I was planning on posting about the “noble eggs” that are laid just down the road. But, I just couldn’t get cracking on that post.
Hang in there David, we’ll get this dish replicated soon. Oh and thanks for tossing me that foodie gauntlet…
I have only made tofu / cheese using acid, but to smoked cheese is totally different level of skill. I hope that you have enjoyed the experiment 🙂 Now I would love to try it with that mussel soup.
Tofu is on my list to make soon. But before that, I’ll be making some other soft cheese to smoke. Smoking cheese is fun and tasty. The mussel soup is being tested in the kitchen this week. Thanks for taking the time to have a read…
As I was reading the comment within your post, I thought to myself, “I think I said something just like that!” And, lo and behold, it was actually my comment. Thank you so much for the shout out for C&L, and for getting things lined up to make the soup! I can’t wait.
You won’t believe the coincidence but I made my first cheese this week! I made paneer for saag paneer, and it was quite easy! I used fresh goat milk and vinegar. I assume the Fynsk Rygeost should only be made with cow’s milk? I am curious to see how rennet will change the results. Finding straw to use for the smoking process will be a tough one here… Maybe at a pumpkin patch? I have a stovetop smoker – so may try smoking the cheese with some wood chips to get close. And I think your cheese looked really beautiful! And I very much look forward to the recreated recipe, Ron.
Another coincidence. Since making my first cheese, I can’t get Miss Tuffet (or, now, Miss Chloe) out of my head.
David, I always enjoy sharing a blog site I really enjoy and yours is sure that.
I’m sure you could make a goat cheese version. Milk was likely used as goats weren’t around back when rygeost was first thought of. I’ve actually never seen goat milk here and goat meat is very hard to find. I’d love to taste a goat milk rygeost version. If you can’t find straw, you can also use nettles that have mostly dried out. Although, the hay is what gives rygeost such a unique taste.
When I was playing with rennet cheese making I ended up with a surplus of sweet whey. I Googled and learned that dogs (and cats) love it, so I gave Chloe a spoon full over here kibbles. Now she expects it at every feeding. I also used the whey to make a big batch of Charo beans and man were they good. Tomorrow I’ll be making bread with what I have left…
I love the direction you ended up going in! My husband was talking about smoking some cheese just the other day so I’m sending him your post. Quick interesting, but your post has my mouth watering with all the talk of cheese and the delicious pictures. One of these days I hope to try making cheese and your post is an inspiration. Thanks!
MJ, smoking cheese is a lot of fun. I’ve been smoking different cheeses the past couple of weeks in my electric smoker. It will be another week or so (it has to mellow) I’ll be able to taste test my results.
Actually soft sweet cheese-making easy. The hardest part for me is determining how much rennet to put in. If you put too little you get poor to no results, too much can make the cheese bitter. I’m still not totally happy with my rygeost cheese attempt so I’ll be making the cheese again with more rennet this time. Thanks for stopping by…
Oh what fun !! No wonder you said you were busy ! Yes to quite a few things . . . Yes to beginning something in one direction and changing tack . . . yes to having driven thru’ Funen on a number of occasions: I had an aunt living near Hamburg and Copenhagen oft was a ‘rest spot’ after business in Germany and before the same in England . . . yes to having been to the Hans Christian Andersen house . . . yes to having sort’of made cheese: well ricotta and paneer at least . . . yes to liking your ‘sandwich’ just as you have presented it . . . and yes to having frightened neighbours witless by creating a lot of smoke, in my case trying to get Louisiana blackened fish ready for lunch !!! So much smoke had drifted out of my veranda doors the building manager had called out the fire brigade ere coming to see me ! . . . This seems an easy enough of soft cheese to try, but with our fears already rising at the beginning of our bushfire season I better let you do the smoking. Fascinating story and an interesting lesson and a, looking forwards to your next ‘experiments’ . . . Oh, Chloe – hello !!!
Eha, we love living in Sweden as it makes so close for us to visit Denmark. We were planning to go to Odense this Christmas for their market and festivities, but with the dreaded CV19 making a comeback in Denmark we decided this past weekend to postpone until next year. I think Funen is my favorite part of Denmark in the warmer months. But, there’s nothing like a walk on the beach at Skagen in the late fall.
I remember the first time I made blackened fish as it set off all the smoke detectors in my house. But the fish sure was good. I think it wise of you to forego the smoking with the problem you guys have down there with fires. Thanks for taking the time to have a read and sharing your thoughts.
Okay, I could have done without the get cracking joke, but I found this post fascinating on many levels. The cheese sounds amazingly delicious, I loved the dish with the mussel, it was soooo….easy, and why the heck didn’t your smoke detector in the house go crazy? Especially with Chloe? Our dogs are terrified when it goes off and tremble for hours.
I think I would do the smoking outside on the BBQ. But I am surprised at the short time needed. Only 60 seconds?
I look forward to the rest of the recipe. Thank you so much for posting such an interesting process.
No worries Liz, we smoked the cheese on our front patio. Do not attempt it indoors. I’m making my first go at the mussel soup tomorrow. We’ll see if we get close. Thanks for having a read and taking the time to comment…
What a fun project to do! I’ve made fresh farmer’s cheese with buttermilk before, although it was too soft to be smoked in this manner. Love coming here for the fancy dishes you prepare and only wish you lived closer.
Hiya Jas, it was indeed a fun cook. I tried smoking fresh cheese this way and it was a disaster, so I’m thinking your farm cheese might suffer the same fate. However, I’m cold smoking a batch of fresh farm cheese in my electric smoker tomorrow. I’m also doing a block of Philadelphia cream cheese as well. We’ll see how that goes. Take care over your way…
Always interesting to learn about new ingredients and traditions. I may make the cheese, but I doubt I’ll do the smoking… Thanks for sharing! 🙂
The cheese was very good on it’s on. I liked the slight tanginess of the cheese. Smoking is intirely optional. Thanks for stopping by…
well this was fascinating Ron. wow i don’t think we’re allowed to smoke anything in our backyard. there was even a big furore about using fire pits recently!:) good on you for giving it a go. i did attend a cheese making course a few years ago. i don’t think i was born to be a cheese maker tho! i love a smoked cheese and just about anything smoked – salmon, trout, salt etc etc…
keep on smokin’
cheers
sherry
Sherry, I would want anyone to try this in a bush or wildfire prone area. We have burn bans sometimes in the summer, but when I did this smoking we were wet and safe.
I’ve been smoking a lot of things these days. I finally gifted myself a Bradley Smoker and just low the results it gives. Smoked four different types of hard cheese a week ago and looking forward to trying it when it finishes mellowing in the vacuum packs. Thanks for having a read…
This is fabulous. What a process! But so worth it. A lovely post, as usual, and so informative.
Thanks Mimi. It was fun making all that smoke…
What a delightful post! As I was reading the blogger comment, I thought to myself, “That sounds just like David.” And lo and behold, it was. Glad you took up the smoked cheese challenge — and what a journey! Sounds like it was worth it, though. I would like to read about those eggs, though. Good thing you didn’t try to work it into this post — that probably would have scrambled things up too much. 🙂
Thanks, I was a fun post to do. My, your right, had I tried to work in those eggs in to the post it would have been a scrambled mess. The Noble Eggs are still on my to be posted list. But, I’ve decided to save it for next summer, hoping the Count von Schwerin will open his castle and egg farm up for me to tour. We’ll see how CV19 goes…
That looks delicious and unsmoked is probably like the Catalan Mató cheese, normaly served with a drizzle of honey.
I’ve smoked Mozzarella before, so I can almost imagine the taste of Rygeost.
I’ve just looked up a couple of recipes for Catalan Mató cheese and it is similar. Now you have me interested in making Mató cheese. Sounds quite good with the honey drizzled on it. I’ve just recently cold smoked some fresh (commercial) mozzarella with good results. Next, I will try smoking homemade mozzarella the same as I did the rygeost…
You always put so much information into your posts. I love reading them. That is quite a cheese you made . The German soft cheese I make is called quark and very easy to make.
Thanks, Gerlinde. It’s always great to hear when someone like’s a post. We get quark in the markets but I’ve not tried to make it. Do you just use buttermilk and cream for your quark?
Ron,
The only cheese that I have used is the cottage cheese, homemade and the store bought is the Philadelphia one. You took cheese talk to a different level by actually smoking it. Bravo! You made it sound so effortless Ron, although I doubt I can do it myself without a fall,err or ouch! And when you opened the post about going in different direction than planned, you much sounded like me almost always. Loved the post and the cheese. Happy Sunday!
Hello Hasin, I have good memories of eating India cottage cheese parathas in India. I’ve never made paneer but plan to soon. I think you could smoke pressed paneer in the same way as rygeost. So glad to hear you enjoyed the post and thanks for stopping by…
Absolutely amazing post Ron! You are quite to Chef du fromage ! Love your step by step photos and directions and your aroma and taste descriptions sound heavenly. We have never had this before but now we must give this a go and before the weather turns to snow. I know this cheese would be best served fresh from the grill, can’t wait! I bet you have eaten your body weight in cheese this month with all of the recipe testing…. Take Care
Bobbi, thanks for the kind words. I have been making and smoking a lot of cheese lately. I’ll be cold-smoking some cream cheese tomorrow, still hoping to find that taste for the mussel soup. Take care over your way…
I have tried making paneer couple of times at home. But it does not come out the way I want. I am sure this smoked cheese taste amazing. I wish I had a backyard. Europe is on my place of visit list. Love their cuisine and culture
Rahul, I’ve not made paneer, but I’ve eaten a lot. We lived in an apartment with no yard here for a few years and it sure was nice to have a yard again.
You guys would enjoy Scandinavia. I have friends from Kolkata that visit us each year and they love it. Take care and be safe over there…
Haha! I appreciate the pun about getting cracking on the noble eggs post. I hope you circle back to that one as it looks interesting! As always, though, this post has plenty of thoughts. I always learn so much from your posts, Ron! First, 406 islands in Denmark? I had no idea! Second, smoked cheese. This has been on my list for a while now. I’ve actually made cheese at home a couple of times (mozzarella mainly), but I want to try it again. It’s been a bit of time, but I find it fascinating. And of course, then I want to learn how to smoke it. I have a handheld smoker, and I used that to smoke some sliced cheddar…that’s when I learned that it doesn’t take much. 60 seconds sounds about right. I did 2-3 minutes, and the cheese was barely edible. Also, I’ve never smoked anything with oat hay. Once again, I’m intrigued…now I need to find me some oat hay!
David, I will be revisiting the “noble eggs”, but as I mention above to John@KR, I’m pushing it till next spring. I think. We’ll see if Count von Schwerin opens his castle and egg farm up for tours next year. He is actually a count in the Swedish royal family and yep he has more than one castle and produces some mighty fine eggs.
I’ve smoked commercial mozzarella, but not made my own but will soon. I’ve learned a lot about smoking cheese over the past few weeks. One thing you learned is that hard cheese needs to be cold-smoked slow and very low. Also, once the cheese is smoked they need to rest for a few hours before wrapping them (I use vacuum bags). Then they should always be mellowed/rested in the fridge for a minimum of two weeks, four is even better.
I love the smell of oat hay when it’s fresh and when it burns.
As always my friend, thanks for your comment…
haha, love the cracking joke! I must try smoking some of the fresh cheese I make, just for a change. Thanks for the inspiration 🙂
Thanks Tandy. I’m sure your cheese would smoke well.
Wow that was so interesting Ron! I loved watching the cheese being made. I’ve only made really soft cheeses, certainly nothing complicated but even soft cheeses are so rewarding. And thank you for the pic of Chloe 😀
Thanks, Lorraine! I’m glad you found it interesting. My journey into the world of cheese making has been fun and educational. As with you, I have only done soft cheese thus far but hope to move on to hard cheese soon. Take care down your way…
How fantastic! I love the photos, too. I bet that smoke smelled fantastic. I don’t think I’ve ever smelled burning oat hay before, but I’m familiar with it, and imagine it smells like burning leaves, but maybe sweeter – although the smoke is so beautifully white. I guess I’ll just have to try it to find out. Maybe I’ll toss some over my next campfire. It seems like such a perfect thing to do in fall. If I manage to get some cheese into the smoke, I’ll let you know. Otherwise, I’ll just use the smoke to send you smoke signals.
I love your sense of adventurousness. Sometimes, those unexpected turns become such amazing moments.
Jeff, you nailed the smell of burning oat hay. It’s very fallish. I told Eva it reminded me of burning leaves in the fall when I was a kid. I guess you can’t do that over your way anymore. You sure can’t do it here or you’ll have Greta Thunberg coming down on you in a flash. If you do find the hay, pick up a chunk of paneer and try smoking that. Thanks for the kind words and your so right regarding those amazing moments…
I think a pandemic makes us more creative in ways to use our time spent and home and that is what you certain accomplished! I applaud your cheese making and smoking. I’ve purchased ‘smoked’ cheese but never had any freshly smoked like yours. It must taste wonderful. Chloe is getting to have quiet a gourmet palate too 🙂
Susan, I totally agree about the pandemic bringing out the creativity in us. In my mind, when one can’t get out and travel about and experience people, places, and food, one must be creative. Especially if your blogging about such things.
The rygeost had a very distinctive taste. I liked it, Eva, not so much. She thought it a bit too tangy for her taste buds. Chloe is one spoiled foodie dog, but we try to keep it healthy for her. Thanks for stopping by…
Wow that’s quite a process and thanks for sharing it, I learned a lot here. I love smoked cheeses and definitely this one is a no brainer.
Thanks, Raymund, I believe it is truly an easy process and one that’s fun…
What fun Ron (I think)… I’ve never made my own cheese of any kind. Gene loved to smoke and would have taken on this challenge until he was successful. Good for you to attempt this – I’m sure it was just as good as the professional because you made it. I love your version of “Itty Bitty Spider”. I use to do this with the kids saying the verse and using my hands to demonstrate. The little ones loved it!
Fun it was Judi. I’m learning more and more about warm and cold smoking. I smoked butternut and Kabocha squash yesterday. It made for a very interesting and tasty soup. You know when I was making the cheese I keep reciting itsy bitsy spider in my mind. Must have been all the whey. Thanks for taking the time to have a read…
Ron you can definitely now call yourself a cheesemaker, looks great, I have made mozzarella quite a few years ago now, and must get back to it. I love your smoker, it looks so old and well used. Reminded me of smoking our beehive when we need to check up on how they are doing. Thankyou for the so very interesting travel review of Funen, I would love to taste the cheese of course and visit HCA’s house. Definitely on my bucket list of travel now. Your part of the world has so much to offer the traveller. A fabulous story about this amazing cheese, thanks so much for all the work you put into it. I look forward to the mussel soup food review. Warm wishes, Pauline
Thanks, Pauline! I hope your bees made it through the winter OK. The smoker isn’t so old, just used often. Scandinavia is a wonderful part of the world to enjoy and Denmark and Funen Island are surely worth a visit (when we all travel once again).
We’re getting close, we nailed the smoked cheese and made a reasonable version of the soup this past weekend. Now we’re just waiting to get live mussels from our fishmonger so we can go for the final cook. Take care down your way and enjoy your spring days…
Hello Ron. I’ve read your post twice since my English is not that good and I wanted to be sure to understand everything; every detail. You definitely bring food blogging to higher level ! In fact, it is not only a food blog it is about several passions and my lists of “to do” and “to see” is growing, thanks to you.
While waiting to read more , sincerely,
2pots 🙂
Davorka, thanks so much for taking the time to read. Good for you to push your language barriers. I should do more of that.
I guess the blog has evolved from a food blog to a “Life and Food” blog which is OK by me…
Ron, I’m so impressed! I’ve only smoked a few dishes, nothing fancy. But this undertaking – WOW! Your cheese looks and sounds amazing! Such a lovely flavor profile! Nice work, my friend! Definitely cooking goals!
Thanks Laura. This smoked cheese was not fancy at all, but tasty, and fun to make. Thanks for taking the time to have a read…
Such a great post filled with so much interesting information — as always! I haven’t ever made cheese and it’s been on my list forever. This one is especially inspiring — it sounds incredibly delicious. What a cool process it looks like to make it. And Chloe is as cute as ever. 🙂 ~Valentina
Valentina, for a chef of your caliber, I’m sure making cheese would be a walk in the park. But, you can always use commercial fresh cream cheese and have some fun trying your hand at smoking it. Chloe is quite the kitchen helper. Thanks for stopping by…
Cheese maker extraordinaire will soon be on the lips of all bloggers when referring to you. Good for you for taking up the foodie gauntlet in such an interesting way.
Thanks, Karen for your kind words. I must admit I love replicating dishes and especially when it a request. Take care over your way…
Inspiration is a great thing when it comes to cooking (Or any other field of interests.) It happens occasionally that I have a developed idea and just in the middle of executing the recipe, I get inspired (By the initial idea) and go a different direction. Sometimes these changes are subtle, sometimes more dramatic (Like turning a sweet idea into savoury), but I think these moments are precious because I end up having some of my best creations. Anyway, as a huge fan of all the smoked cheeses, this Danish cheese looks and sounds splendid to me; I have never seen soft smoked cheeses. Also, so cool that you’ve tried cheesemaking, and the result is great for your first time. I have never made cheese myself, but I have mascarpone on my list; I believe it’s the simplest cheese you can make. looking forward to your mozzarella-making experience – perhaps, that’s one of the most intimidating cheeses to make 🙂
Ben, your so right. It’s those twists and turns in the kitchen that keeps it fun. I must say, I don’t think I’ve ever made the sweet to savory journey, but it sounds intriguing. Thanks for taking the time to have a read and sharing your thoughts…
Five stars for explaining how to smoke cheese! I may lack the courage to try it, but it sounds just delicious. The island looks so inviting! One can only dream… And as for Miss Chloe, she is marvelous.
Thanks Angela! It was fun and I got to play in the smoke like I used to do as a kid when we burned leaves in the fall.
Denmark is a wonderful place to experience as are the other Scandinavian countries. Thanks for stopping by…
Great interesting post, Ron! That cheese looks really delicious, esp with the radishes on top. Never would’ve thought of that. You are now definitely a cheese maker! We’ve never smoked cheese, only meat and salmon, but my FIL turned a refrigerator into a smoker and smoked many things, cheese being one of them. The Wisconsin cheddar cheese that he smoked was the best and I miss it. Wish I had a sample of the cheese you made! You have inspired me to look into doing the same. And Chloe is as adorable as ever! Take care
Howdy Pam, so glad to have been a cheese-making inspiration to you. I’ve smoked nine different kinds of cheese to date and cheddar is the hands-down favorite of all that has tasted them. I like the cheddar, but I think smoked cream cheese is on the top of my list.
When I lived in Washington state I also had a converted fridge smoker that worked fantastically. I smoke lots of fresh-caught salmon in the old smoker. The problem with using modern fridges for a smoker is that they are mostly plastic on the inside and not suitable for a smoker.
Thanks for taking the time to have a read and I’ll pass on the compliment to Chloe…
Well done Ron for attempting to make this cheese and for trying several times to get it right! There’s nothing better than after several attempts of something that doesn’t first work out, then it does. I bought Lynne a whole load of cheesemaking books a few years ago when she expressed an interest in trying to make cheese. Needless to say it never happened and those books have long since gone to the 2nd hand bookshop…..lol
Thanks, Neil. I’ve also gone on a book buying binge regarding a new endeavor and gifting away the books. I wish your second hand book shop was closer as I’ve been searching locally for cheese making books with little success. You guys take care over your way…
So glad you took David up on the challenge! The cheese is fantastic! I make several types of farmer’s cheese and would love to try smoking it. Can’t wait for your soup recipe!
Kelly, if you’ve got the cheese-making down, your more than halfway there for smoking the cheese. You should give the hay smoking method a try as it’s great fun and tasty. Thanks for stopping by and taking the time to have a read…
I always learn so mush reading your post Ron…and this is not different…so interesting this smoked cheese…I love anything smoked, therefore would definitely go for the cheese…thanks for sharing this post.
Have a wonderful rest of the week!
Thanks Juliana. I’m always glad to hear when someone finds my posts educational. I’m a big fan of smoked foods as well, with cold smoked salmon being my favorite. Take care…
Wonderful post Ron! I love cheesemaking and a few years ago I assisted to cheesemaking at a few Italian dairies. At home I have only attempted (so far) ricotta. It was not quite the same as at a dairy but pretty good anyway. This Danish cheese is intriguing, I would love to taste it! You have done very well at home too. It looks great!
Thanks so much Alida! What fun it must have been to spend time learning cheese making and working in an Italian dairy. The rygeost has a very unique taste indeed, one I do believe you’d find interesting. Take care over your way…
Bravo to you for trying to make your own cheese. I’ve made cheese in a cheese making class, but never got around to trying it on my own. You’re giving me encouragement with this post.
Linda, I would love to go to a cheesemaking class. We were set to go to a cheese-making and wine tour in Västerbotten (in Northern Sweden) this past June, but as with most, we had to cancel. Perhaps next June. I’m so glad when a post I write gives encouragement. Thanks for taking the time to have a read…
I’m so glad I’v discovered your blog, it’s very educating. I’ve never heard about such a smoked cheese, but it looks very good. I think I will spend quite a lot time reading your interesting article about Nordic Food 🙂
Welcome and I’m very glad that you discovered us as well. I’m thankful to David at C&L for the introduction to your wonderful blog as well . Thanks for taking the time to have a read and leave a comment…
OHHHH MY GOODNESS you made the cheese AND smoked it??? Ok, that is amazing!!!! Seriously Ron, you guys are inspiring me to no end with your cheese adventures. This is so so cool! How I wish I had a slice of that rye with your delicious homemade rygeost. And if you ask me, yours looks just as good as the store-bought, and I am sure you can’t beat the freshness.
Thanks, Shannon! It was very good on the Danish rye bread. I’ll be making it again come next summer. Take care…
hi…. just wondering, is it safe for pregnant women to eat this creamy smoked cheese from Funen ?
thank you!
Nadine
Hi Nadine, I’m not qualified to answer your question. Perhaps your doctor can advise you. Thanks for stopping by…