While Creamy White tastes great as is, a bit of light smoke can add an extra dimension of flavour.
If you don’t have a round kettle grill, smoking is still possible, as long as your grill has a lid that can be closed tight. Otherwise, the smoke will just disperse into the air rather than attach to the cheese.
Hot-smoking this cheese will cause it to melt slightly. For this reason, the best time to make it is after the meat has been on the grill. I’ve baked some strawberries to go with it. Not as sweet as jam, this dish is actually more like a confit in olive oil. The addition of black pepper, balsamic vinegar and olive oil makes for a wonderful topping for the smoked cheese.
For a twist you can add herbs to the smoking sawdust to give the smoke more flavour. I’m crazy about the combination I used here: juniper berry, bay leaf and fennel seed. Sawdust for smoking is generally available in shops that sell fishing tackle or outdoor gear. Some supermarkets also sell ready-made smoking trays that can go straight in the grill.
It’s also a good idea to use Castello Creamy White 300g – that is, the whole cheese. That way it won't ooze out when the cheese melts. And if you have any leftovers, it tastes great cold in a sandwich with ham and mustard.