Cob & hardwood
Our secret cob and hardwood flavor recipe has passed down through generations.
The Garfield’s process
A little smoke.
A flavor all its own.
Slow smoked by hand in Meriden, with a secret cob and hardwood flavor passed down through generations.
Where the character comes from
It starts with the smoke.
Andrew Morandi developed our secret old-fashioned cob and hardwood smoked flavor recipe when he started Garfield’s in 1985. We still use that family recipe today.
Our approach is low and slow. We smoke by hand, allowing hearty, bold flavor to build over time. From preparation and smoking to storage and packaging, the work happens right here in Meriden, New Hampshire.
Three signatures
Familiar ingredients. Distinctive character.
Cold-smoked cheese
Our signature white American cheese and aged sharp cheddar are both slow cold-smoked by hand.
Small-batch pepperoni
Slow smoked by hand, with hearty, bold, old-fashioned Garfield’s flavor.
Our smoked cheeses
Golden outside.
Good things within.
Our signature Smoked Cheese is a cultured, pasteurized white American cheese: creamy, smooth and delicious on a cracker or melted into a sandwich. Our Smoked Cheddar brings the sharper flavor and firmer, more crumbly texture of aged sharp cheddar. We slow cold-smoke both by hand.
The golden outside is the rind, and yes—it is edible and absolutely delicious. It is rich in smoky flavor and a big part of what makes Garfield’s cheese so loved. Leave it on when you slice a cracker-sized bar, put out a bowl of nibbles or build a board with Smoked Cheddar.
Our smoked pepperoni
A familiar favorite,
with smokehouse character.
Our Smoked Pepperoni is ready to eat straight from the package. Plenty of customers do just that! Choose sliced pepperoni for an easy cheese-and-cracker plate, or a stick when you want to cut your own rounds or cubes.
We smoke it slowly by hand here in Meriden. Add a few slices to a flatbread, fold it into a toasted sandwich or serve it beside our smoked cheeses for a hearty smokehouse snack.
A few good questions
A little more about our smoked products.
Are Smoked Cheese and Smoked Cheddar the same?
They are two different cheeses. Our signature Smoked Cheese is a creamy cultured, pasteurized white American cheese with a smooth melt. Smoked Cheddar is a firmer aged sharp cheddar with a sharper bite. Both are slow cold-smoked by hand in Meriden. Compare their flavor, texture and uses.
What gives Garfield’s products their smoked flavor?
Our secret cob and hardwood flavor recipe has passed down through generations. We take a low-and-slow approach, smoking by hand to build the hearty, bold, old-fashioned flavor Garfield’s is known for. Preparation, smoking, storage and packaging are all handled here in Meriden.
Can I eat the golden rind on the smoked cheese?
Yes! The rind on our Smoked Cheese and Smoked Cheddar is edible and absolutely delicious. It is rich in smoky flavor, so leave it on when you slice the cheese. Remove the packaging and enjoy the whole bite, golden outside included.
How should I serve the smoked cheeses and pepperoni?
Serve slices of Smoked Cheese and Smoked Cheddar with crackers, crisp fruit and ready-to-eat pepperoni. Keep the products refrigerated and follow their package storage instructions. Our pairing guide and board-building guide have combinations and quantities for sharing.
Take the next bite
Bring the smokehouse to your table.
Start with a cheese, add a little pepperoni, and see where a few good ingredients take you.