煙燻辣根起司

The horseradish flavor is nicely balanced with the smokiness—not overpowering at all. It melts beautifully on a burger, adding a creamy, tangy kick. I’ve already gone through half the block in just two days.

I was skeptical about smoked cheese with horseradish, but the creaminess of the cultured milk really balances the sharp flavor. Perfect for melting on a burger or bagel.

I grabbed this for a cheese board experiment and ended up finishing half the block before guests arrived. The horseradish heat cuts through the creamy smoked base just enough to keep every slice interesting, and the texture melts beautifully on warm crackers.