Salemville Smokehaus Blue

Salemville Smokehaus Blue is one of the classic dishes in the cheese tradition of the United States.

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

About Salemville Smokehaus Blue

Salemville Smokehaus Blue is one of the classic dishes in the cheese tradition of the United States. Made the traditional way, it reflects the dairy heritage of its homeland.

History & Culture

Salemville Smokehaus Blue comes from Wisconsin, a state whose cheese-making identity was built by European immigrants, particularly Germans and Swiss, who brought their dairy traditions in the 19th century. Blue cheese production in the United States only took hold in the early 1900s, and Wisconsin became a leading producer thanks to its abundant milk supply and established cheesemaking infrastructure. The Salemville brand is tied to a cooperative of Amish and Mennonite farmers, reflecting the region's deep agricultural and communal heritage, though the specific founding date and details of the cooperative are not widely publicized.

The Smokehaus variation is a distinctly American take on European blue cheese - cold-smoking a crumbly, tangy blue adds a rustic, smoky layer that is less common in traditional European blues. This style reflects the broader Midwestern practice of smoking cheeses, which was popularized in the 20th century as a way to add regional character to familiar dairy products. Culturally, Smokehaus Blue represents how American cheesemakers adapted Old World techniques to local tastes, while the cooperative structure underscores the importance of small-scale, community-based farming in the state's identity as "America's Dairyland."

How to make Salemville Smokehaus Blue

AI-assisted, not kitchen-tested

Salemville Smokehaus Blue Cheese Board with Honey and Walnut Crackers

Salemville Smokehaus Blue is an American cave-aged, smoke-cured blue cheese from Wisconsin, traditionally paired with sweet and nutty accompaniments to balance its bold, peppery bite.

Prep: 15 min
Total: 15 min
Serves: 6
Difficulty: Easy

Recipe ingredients

340 g (12 oz) Salemville Smokehaus Blue cheese, or another cold-smoked American blue such as Roxbury or Point Reyes; bring to room temperature 30 minutes before serving
60 g (½ cup) raw walnuts, lightly toasted, plus extra for garnish
120 ml (½ cup) wildflower honey, or orange blossom honey
1 pinch flaky sea salt, such as Maldon
6 stalk (6 stalks) celery, cut into 8 cm sticks; the cool crunch is the classic American pairing
1 piece crusty sourdough or country loaf, sliced and lightly toasted
2 whole crisp apples or ripe pears, cored and sliced just before serving
30 g (1 oz) unsalted butter, softened, for spreading on toast

Steps

1 About 30 minutes before serving, unwrap the Salemville Smokehaus Blue and leave it on a wooden board or slate at cool room temperature so the smoke aromas open up and the paste softens for proper slicing and crumbling.
2 Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant and just darkened. Cool, then chop roughly.
3 Prepare the celery by cutting each stalk in half crosswise, then into 8 cm (3 inch) batons; trim any fibrous strings.
4 Slice the apple or pear just before plating and squeeze a little lemon juice over the slices to keep them from browning.
5 Slice the sourdough 1 cm thick, butter lightly, and toast in a dry pan or under the broiler until golden on the edges.
6 On a large board, arrange the cheese whole or broken into wedges, scatter the toasted walnuts around it, drizzle the honey in a thin stream over and beside the cheese, and finish with a pinch of flaky sea salt.
7 Serve with the celery sticks, toasted bread, and fruit on the side. Encourage diners to combine a bite of the smoked blue with honey, a walnut, a sliver of pear, and celery or toast on the fork.

Report an issue with this recipe

Sources: none cited yet. The description and history on this page are AI-assisted and reviewed by the WhatWhereVacay editorial team; they are not taken from a cited reference, so check details locally before you rely on them. How we use AI

Where to eat it

At harvest suppers in Pennsylvania Dutch country, the smoky blue is crumbled over just-picked apples and drizzled with local honey.

Add your restaurant

No restaurants are listed for Salemville Smokehaus Blue yet. Serve it? Get listed and be the first.

Planning a trip to United States?

Find places to stay and ways to get there.

Hotels & stays Find flights Travel guides

Recipes from travellers

No one has shared their own Salemville Smokehaus Blue recipe yet. Yours would be the first.

Share how you make Salemville Smokehaus Blue

You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.

Title

Short intro (optional)

Prep (min)

Cook (min)

Serves

Difficulty

Ingredients

Steps

Salemville Smokehaus Blue - frequently asked questions

What is Salemville Smokehaus Blue?

Salemville Smokehaus Blue is one of the classic dishes in the cheese tradition of the United States. Made the traditional way, it reflects the dairy heritage of its homeland.

What is Salemville Smokehaus Blue made of?

Salemville Smokehaus Blue is made with Salemville Smokehaus Blue cheese, raw walnuts, wildflower honey, flaky sea salt, celery and crusty sourdough or country loaf.

Where does Salemville Smokehaus Blue come from?

Salemville Smokehaus Blue comes from United States. Salemville Smokehaus Blue comes from Wisconsin, a state whose cheese-making identity was built by European immigrants, particularly Germans and Swiss, who brought their dairy traditions in the 19th century.

Where can I eat Salemville Smokehaus Blue?

At harvest suppers in Pennsylvania Dutch country, the smoky blue is crumbled over just-picked apples and drizzled with local honey.

How do you make Salemville Smokehaus Blue?

Making Salemville Smokehaus Blue at home takes about 15 minutes of prep. The recipe on this page serves 6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

More traditional dishes from United States