Smoked cheeses and BUGIN jelly drinks: two ideas for a very original end to a meal!
- ginbugin
- Aug 12
- 2 min read
Updated: Aug 28
When you think of a dessert, cheese is rarely the first ingredient that comes to mind. Yet, by working on the temperature, the combination of aromas and textures, and the addition of BUGIN artisanal jellies, you can transform a savory dish into a truly refined dessert.
oday we offer two interpretations by Andrea Critelli PitMassiveBBQ — one based on blue cheese and gin and tonic jelly, the other with goat's milk cheese, red berries, and mojito jelly — both designed to end a barbecue with originality and technical precision.
Smoked cow's blue cheese with gin and tonic jelly
For this recipe, we chose a high-quality cow's milk blue cheese, produced by Cora Formaggi, characterized by a creamy texture and blue-green veins. The bold flavor profile of a well-aged blue cheese lends itself to balancing with citrus and spicy notes, without losing its identity.
The smoking technique involves setting the cooking device (smoker or lidded barbecue) to a maximum temperature of 80°C, using indirect heat. The goal is not to melt the cheese, but rather to slowly smoke it, developing aromatic complexity and a golden color on the surface. The time varies depending on the size, but approximately 20–30 minutes is sufficient.
Once the cheese has reached the right shade, remove it and let it cool to room temperature. Serve with well-chilled BUGIN gin and tonic jelly: a non-alcoholic product with a fresh, citrusy flavor, designed to pair with full-bodied cheeses. The contrast between the cold temperature of the gelatin and the creaminess of the blue cheese creates a multisensory experience.
Goat's milk mojito, red fruits and mint
This recipe is based on a playful idea: a cheese reminiscent of a cake, a cake reminiscent of a mojito, and a mojito dressed as a cheesecake.
It's a recipe that strikes a balance between sweetness, freshness, and vegetal notes.
The main ingredients are: goat's cheese, in this case also from Cora Formaggi, with a soft texture and a thin white rind and elegant acidity; fresh red berries for acidity and sweetness; fresh mint for the typical herbaceous flavor of a mojito; a mojito rub made from cane sugar, lime, mint, and spices; and BUGIN mojito jelly, a non-alcoholic preparation served chilled from the refrigerator.
Cooking and flavoring involve gentle smoking at 80–100°C until soft and lightly colored, or alternatively, baking on a pre-hydrated cedar board, which releases a delicate aroma that envelops the cheese without overpowering its personality. Once smoked, the rub is added and garnished with red berries and mint leaves.
The dish is presented like a plated dessert: warm cheese, fresh garnishes, and a chilled BUGIN jelly drink. The temperature difference amplifies the perception of the aromas, while the contrast between the lactic saltiness and the vegetal-aromatic sweetness creates a complex tasting experience.
Jump over to BUGIN’s YouTube page to discover all the recipes, or go straight to the short video section within the same YouTube channel.
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