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Fruity Apple Smoke (with recipe)


We've all heard of smoked wood flavors in foods and cheeses, but what is this new Fruity Apple Smoke?  Well, we simply take apple pomace (a byproduct of cider production), dehydrate it and use it to smoke our cheeses with our (shhh) secret smoking technique. It took a few tries to get it right, but now that we've found the balance, everyone who's tried our Fruity Apple Smoked cheese agrees it's the most delicious thing they've ever tasted!

We only make this cheese in the fall after the apple harvest in order to use the freshest, crispest flavored apple pomace. Pair your apple smoked cheese with a fruity, light wine, apple cider or maybe even some hard cider! Hogan’s Cider Mill carries our cheese and they make excellent hard cider.

Fondue Recipe | Smoked Gouda With Porter

Yield: A bit more than 2 quarts.


  • 4 ounces butter
  • 1/4 cup + 2 tablespoons All-Purpose flour
  • Melt butter and whisk flour in, cook for five minutes to make roux
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 cups Porter beer
  • 3 cups heavy cream
  • 12 ounces Cheddar, white
  • 12 ounces Fruity Apple Smoked Gouda cheese
  • Tabasco to taste
  • Salt and pepper to taste


  • Make the roux as stated above and then add the Dijon mustard, Worcestershire sauce, porter and cream.
  • Take care to stir and not boil the sauce.
  • After all the liquid ingredients have been incorporated fully add the cheese in small chunks, whisking continually to keep the sauce from boiling or breaking.
  • Once the sauce has been incorporated taste and season with Tabasco, salt and pepper.
  • Strain sauce and hold in double boiler.
  • Serve this with garlic toast, andouille sausage and broccolini (anything will work).


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