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Easy Smoked Cheese Recipe:
Equipment:
Smoker (see Smoking) , Aluminum Pan, Wood Skewers
Ingredients:
Cheeses: Cheddar, Mozzarella, or Pepper Jack
Instructions:
Note: It may be difficult to cold smoke cheese in warmer months.
The max temperature inside the smoker should not exceed 100F.
1. Fill water bowl with ice to keep smoking chamber cool.
If smoking in the fall or winter, ice may not be needed.
2. Start small fire using Oak, Apple, and Hickory wood with
the Hybrid Cabin-Pyramid Method (see Campfire).
3. When the fire has lit and is developing smoke, close smoker.
Make sure temperature inside closed smoker does not exceed 100F
4. Fill aluminum pan with ice and place wood skewers over pan.
Place Cheese directly on wood skewers above the ice.
Smoke Cheese for 2 hours ensuring ice does not melt, refill ice tray if melted.
After 2 hours, remove cheeses from smoker.
Let cheese sit in refrigerator overnight inside plastic container.
This allows the smoke flavor to permeate into the cheese and reduces the intensity
of the smoky flavor.
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