Alpine Smoked Products LLC produces quality smoked salmon and cheeses. We use custom western cedar smoke houses and a perfect blend of mid western wood chips for added flavor. The ‘hot’ smoking method we use is simply referring to the temperature at which we smoke our products. This allows better smoke penetration for a truly rich smokey flavor.
Our extra creamy cheeses are carefully cut into approximately 1/2 lb. bricks before smoking. They are perfect for appetizers, salads, sandwiches or any entree calling for cheese.
The only spicy product we carry is a smoked jalapeno cheese for those who like an extra kick.
We have many long term customers who keep returning for that creamy smokey flavor.
The smoked cheeses will last up to 9 months if refrigerated and sealed. Do not freeze.
The Smoked Salmon will last up to 10 months if refrigerated and sealed. Do not freeze.
Our British Columbia Salmon is hand cut into approximately 1/3 to 1/2 lb boneless fillets. Each fillet is ‘hot’ smoked in our cedar smokehouses for a truly flavorful smokey taste. The Salmon’s high natural oil content keeps the finished fillets moist while our pre-smoking recipe keeps the salt content low. Truly these fillets are a ‘taste above the rest’.