Smoked Castello Creamy White

1 serving

Baked strawberries with olive oil

  • 400g strawberries
  • 3 tbsp balsamic vinegar
  • 1 tbsp sugar
  • 50-100ml good olive oil
  • Black pepper

Smoked Castello Creamy White 300g

  • Smoking tray:
  • 1 aluminium foil tray
  • 100ml smoking sawdust
  • 2 bay leaves (optional)
  • 8 juniper berries (optional)
  • 1 tsp fennel seeds (optional)
Smoked Castello Creamy White


Baked strawberries with olive oil

Hull the strawberries. Slice them in half and put them in a small ovenproof dish. Sprinkle them with sugar, stir carefully and let them stew for about 15 minutes. Add the balsamic vinegar, olive oil and black pepper. Bake at 140°C for 20-25 minutes until tender. The baking time depends on how ripe the berries are. Allow to cool, then store in a glass container.

Smoked Castello Creamy White 300g

Combine the ingredients in the smoking tray. Place the smoking tray directly onto the coals or over a burner so it starts producing smoke quickly. Close the lid of the grill to let the smoke collect. Allow the smoke to build up for 10 minutes and then pop in the cheese. It’s best to place the cheese on an aluminium foil tray or similar grill-proof container. Avoid any direct heat. In fact, place the cheese as far from the heat source as possible. The cheese should also be as cold as possible when you put it in so it doesn’t melt too quickly. Take it straight from the fridge or give it an hour in the freezer before putting it on the grill.

Smoke the cheese for approx. 12-20 minutes.  The longer you leave it, the stronger the smoked flavour.

Serve with the baked strawberries and some good bread. Now that’s my kind of dessert!



If you don’t have a round kettle grill, smoking is still possible, as long as your grill has a lid that can be closed tight. Otherwise, the smoke will just disperse into the air rather than attach to the cheese.

Hot-smoking this cheese will cause it to melt slightly. For this reason, the best time to make it is after the meat has been on the grill. I’ve baked some strawberries to go with it. Not as sweet as jam, this dish is actually more like a confit in olive oil.  The addition of black pepper, balsamic vinegar and olive oil makes for a wonderful topping for the smoked cheese.

For a twist you can add herbs to the smoking sawdust to give the smoke more flavour. I’m crazy about the combination I used here: juniper berry, bay leaf and fennel seed. Sawdust for smoking is generally available in shops that sell fishing tackle or outdoor gear. Some supermarkets also sell ready-made smoking trays that can go straight in the grill.