Does anyone know anything about smoked rambol cheese? When I bought some, the guy behind the counter called it "Forest" -- which is written on the wrapping -- and said it's the best smoked cheese in the world. Indeed, it was excellent -- but I know nothing about it. I'm curious how it's made, what its generic name is and what brands make it (and make it best), and how much it should cost.
Smoked Rambol is a creamy, textured cheese from Annecy, France. It begins life as Gruyere de Comté, which is de-rinded, cooked, then slowly smoked over hickory coals. The result is a rich, delicate smoky fondue-style cheese that is spreadable at room temperature. It is one of my favorite cheeses. It has always been hard to find. I used to get it at the Macy's underground gourmet shop in NYC, but that was 20 years ago!