Hot Honey Cheese S’mores with Smoked Cheddar
Hot Honey Cheese S’mores with Smoked Cheddar
Swap the marshmallows for melted cheese with these hot honey cheese s’mores. Warm Beech Wood smoked Cheddar, sweet chilli-spiked honey and crisp spelt crackers come together in a savoury take on the classic campfire snack.
There are just three ingredients, and the fun is in assembling them beside the fire: a little hot honey on a cracker, a piece of softened cheese and another cracker on top. Expect a crunchy bite followed by smoky, gooey cheese and a gentle kick of heat.
These smoked Cheddar and hot honey cracker sandwiches are an easy addition to a camping menu or an evening around the fire pit. The recipe serves four and takes approximately 20 minutes, although getting your fire ready may take longer.
Recipe adapted from Snowdonia Cheese’s Beech Wood & Hot Honey Cheese S’mores.
What are savoury cheese s’mores?
Traditional American s’mores sandwich toasted marshmallow and chocolate between graham crackers. This savoury version swaps the sweet filling for smoked Cheddar and hot honey, with spelt and sea salt crackers providing the crunch.
The honey still brings sweetness, but the cheese makes these more of a fireside snack than a dessert. If you enjoy honey with a cheeseboard, this is a warm, smoky variation to try.
Why try these campfire cheese s’mores?
- Just three ingredients: Beech Wood cheese, hot honey and crackers.
- Easy to assemble: toast the cheese, add the honey and sandwich together.
- Sweet, smoky and spicy: a different way to enjoy smoked Cheddar.
- Simple to adjust: add as much or as little hot honey as you like.
Hot honey cheese s’mores recipe
Serves: 4
Time: approximately 20 minutes; allow extra time to prepare the fire if needed
Equipment: long, food-safe skewers suitable for cooking over a fire
Ingredients
- 200g Beech Wood naturally smoked Cheddar
- Hot honey, to taste
- Spelt and sea salt crackers, enough to sandwich each piece of cheese
Method
- Prepare the fire. Light your campfire or fire pit and let the flames settle until you have a steady, even cooking heat.
- Cut the cheese. Slice the Beech Wood into chunky pieces approximately 1cm thick and 2.5cm across, large enough to thread securely onto a skewer.
- Toast gently. Thread the cheese onto your skewers and hold over the heat, turning gently. Cook until the outside starts to turn golden and the cheese softens and just begins to melt. Avoid letting it become so soft that it slips off the skewer.
- Add the hot honey. Spoon or drizzle a little hot honey onto a cracker. Carefully slide a piece of warm cheese on top.
- Make the sandwich. Top with a second cracker and gently press together.
- Serve warm. Enjoy while the cheese is soft and gooey, allowing it to cool briefly before taking a bite as the filling will be hot.
Tips for making smoked Cheddar s’mores
Have the crackers ready. Set out the crackers and honey before toasting the cheese so you can assemble each sandwich while the filling is warm.
Aim for softened, not liquid. You want the cheese to hold its shape on the skewer. Remove it from the heat as soon as it starts to melt.
Cook over an even heat. Keep the cheese away from fierce flames, which can scorch the outside before the middle softens.
Start with a little honey. A small amount adds sweetness and heat without making the crackers difficult to hold. You can always add more to the next one.
When to serve hot honey cheese s’mores
Try these as an easy campfire snack on a camping trip, a savoury treat for Bonfire Night or a warm nibble during an evening around the garden fire pit. Toast and assemble them in small batches so everyone gets their cheese while it is still soft.
Hot honey cheese s’mores recipe
Ingredients
- 200 g Beech Wood naturally smoked Cheddar
- Hot honey to taste
- Spelt and sea salt crackers enough to sandwich each piece of cheese
Instructions
- Prepare the fire. Light your campfire or fire pit and let the flames settle until you have a steady, even cooking heat.
- Cut the cheese. Slice the Beech Wood into chunky pieces approximately 1cm thick and 2.5cm across, large enough to thread securely onto a skewer.
- Toast gently. Thread the cheese onto your skewers and hold over the heat, turning gently. Cook until the outside starts to turn golden and the cheese softens and just begins to melt. Avoid letting it become so soft that it slips off the skewer.
- Add the hot honey. Spoon or drizzle a little hot honey onto a cracker. Carefully slide a piece of warm cheese on top.
- Make the sandwich. Top with a second cracker and gently press together.
- Serve warm. Enjoy while the cheese is soft and gooey, allowing it to cool briefly before taking a bite as the filling will be hot.
Frequently asked questions
What cheese is used in these savoury s’mores?
This recipe uses Beech Wood, a naturally smoked Cheddar. Its smoky flavour pairs with the sweetness and chilli heat of the hot honey.
Can I use ordinary honey instead of hot honey?
Yes. Regular honey gives you the sweet-and-savoury combination without the chilli heat. This is a simple swap if you prefer a milder snack.
Do cheese s’mores contain marshmallows?
No. This version uses smoked Cheddar and hot honey between crackers, with no marshmallows or chocolate.
Can I use different crackers?
Yes. Choose sturdy crackers that can support the warm cheese. Plain or lightly salted crackers are a useful alternative to the spelt and sea salt crackers in the original recipe.
Can I prepare them ahead?
You can cut the cheese and set out the crackers in advance, keeping the cheese chilled until needed. Toast and assemble the s’mores just before serving for the best texture.
