Smoked Cheese
A step by step guide to cold smoking cheese at home. You'll love the mellow smoky flavour in your favourite cheese.
Ingredients
- 3 lbs assorted cheese
Instructions
Preparation:
- FIll your smoke tube with pellets, and place in smoker or BBQ.
- Use a small propane torch to light the pellets inside the smoke tube.
- Allow the pellets to burn for a bit before blowing out the flame. The pellet tube will continue to smoke throughout the whole session.
- Slice cheese into smaller portions, if desired.
Smoke:
- Place cheese onto a wire cooling rack and place the rack into your bbq or smoker.
- Close the lid and smoke with ONLY the smoke tube for 2 hours.
Wrap:
- After the cheese has cold smoked for 2 hours, remove from the smoker and wrap each piece individually in plain, untreated butchers' paper, or parchment paper.
- Place the wrapped cheese in the fridge for 24-48 hours to breathe.
Seal:
- After the cheese has rested in the fridge for 24-48 hours, unwrap from the butchers' paper, and vacuum seal in the desired portion size.
- Store the vacuum-sealed cheese in the fridge for 3-4 weeks before eating.
Notes
* This recipe is easily scalable. Smoke as much cheese as you like - the steps and processes do not change!
