Take a mild brie which has a milky flavour and a light hint of hazelnut and then gently smoke it over beechwood chippings. The smoking enhances its true flavour and gives it a slightly firm, however still creamy texture. 

Some smoked cheeses are artificially smoked. This means that the cheese has a smoke flavouring added to it. This cheese has actually been smoked.

France - cow's milk - pasteurised