"When you can't go to the steakhouse, why not bring the steakhouse to you? Sure, you might not be able to mimic the dimly-lit, knotted-wood, rustic ambience of your local beef haunt, but there is one simple tip that will lend such a smoky signature robustness to your homemade steak sides that friends might just skip that trip to Ruth's Chris in favor of your house. The hack - just add smoked cheese."
"The process of curing or smoking cheese (often a cold smoke, so as not to melt the cheese) results in a variety of smoky sensations from the bold, deeply fire-tinged, slow-build of a sharp cheddar that fills your senses like a campfire, to the milder smoke incarnations that marry and mingle more subtly, highlighting for example, the nutty-savoriness of a gouda."
"One of the laziest ways to use smoked cheese to complement a beautiful steak is to simply shred it over the top of sides, such baked potato, steak fries, or even garlic bread before broiling. But if you've got a little more time, try mixing it into creamy, riced Yukon gold potatoes with whipped butter and chives for a truly heavenly mash-up."
Smoked cheese is cheese cured with smoke from a fire, often cold-smoked to avoid melting. Smoking produces smoky sensations ranging from bold, campfire-like sharp cheddar to milder, nutty smoked gouda. Popular smoked cheeses include gouda, cheddar, provolone, mozzarella, Monterey Jack, parmesan, and Gruyère. Smoked cheese pairs well with the rich, grilled, meaty umami of steak. Simple applications include shredding over baked potatoes, steak fries, or garlic bread before broiling, or mixing into riced Yukon Gold potatoes with whipped butter and chives for a smoky, creamy mash. Cold smoking preserves texture and prevents melting, allowing smoked cheeses to be used as shreds or mixes.
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