Cheddar fumé

Smoked Cheddar – Hot Smoked with Coconut Husks

A Bold Indonesian Twist

Our Smoked Cheddar begins with mild cheddar that we hot smoke using coconut husks. Over two months, the cheese absorbs a rich, warm smokiness while the heat gently transforms its texture. The result is a cheddar with a creamy body and an exceptionally smooth aroma of coconut smoke.

Traditional Craft Meets Local Flavor

At PT. Pasti Enak®, we follow English cheddar traditions but adapt them to Indonesian terroir. Each wheel is cave‑aged for at least four months before smoking. This careful process ensures the flavors mature fully, then gain extra depth from the hot smoke.

Flavor and Texture

Hot smoking gives our cheddar a robust, savory character. The coconut husks add a subtle sweetness that balances the natural sharpness of the cheese. Its firm yet creamy texture makes it versatile for slicing, grating, or melting.

Culinary Uses

Smoked Cheddar works beautifully in both everyday meals and gourmet dishes:

• Sandwiches: Add slices to grilled cheese or burgers for a smoky kick.
• Pizza and Pasta: Melt into sauces or sprinkle over baked pasta.
• Snacks: Cube it for cheese platters or melt over fries and corn chips.
• Fusion Ideas: Pair with sambal or tropical fruits for an Indonesian twist.

Melting Cheeses in Indonesia

Cheeses that melt easily — mozzarella, Monterey Jack, cheddar, pepper jack, provolone, and Swiss — are popular for baked goods and street snacks. For stronger aromas, Camembert, Raclette, Matahari, or Brie also melt beautifully. Smoked Cheddar joins this family, offering both flavor and function.

Nutrition Benefits

Cheddar provides protein, calcium, and essential vitamins. The hot smoking process adds flavor without reducing nutritional value, making this cheese both indulgent and wholesome.

Average Weight: 195 g