Believe it or not, not everyone has had the pleasure of sinking their teeth in to smoked cheese so follow this cold smoked cheese recipe to turn your $10 block of cheese into a $50 smoky treat that you’re family will absolutely love…

Cold Smoked Cheese Recipe

Cold smoking cheese is a great cook for when temperatures outside start dropping, but can be done in the summer as well. If you are not familiar with the process of cold smoking, it is essentially a way to add a smoky flavor to your food without actually cooking it. The temperature inside your smoker should be in the 65 to 85°F range throughout the process.

Cold smoking cheese is really, really easy. As mentioned above, you need to produce smoke without raising the temp to where the cheese will melt.

This can be achieved in any smoker or grill, by only using a few coals and wood chips, or by using a specialized cold smoke generator. If it’s hot outside, you can add an ice tray inside the smoker.

Pro tip: no matter what you do, the smoke will carry some heat. Divert the smoke using a deflector plate, foil or the aforementioned ice tray. In any case, watch it closely throughout the process.

Once you get the smoke rolling, all you need to do is place your room-temp cheese in the smokey environment and let it absorb the flavor for 3-4 hours.

Your cheese should be ready. But don’t get excited yet- to get the most flavor, wrap it in plastic wrap and place it in the fridge for up to 7 days. In this time the smoke flavor will distribute evenly deep into the cheese. We know 7 days is a long time, but it’s worth the wait.

That’s it! You can enjoy your smoked cheese as is, but will also work wonders for any recipe that requires cheese.


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