Pro-Q Smokers & BBQs

Cold Smoked Cheese

Cold Smoked Cheese

This is a really simple process and the results will make you wonder why you've never tried it before. Forget about smoked cheeses bought from your local supermarket, this is the real deal, no painted on chemicals here.

OVERVIEW

METHOD

Cold Smoking

Prep Time

30 Mins

Cooking Time

2-3 Hours

Serves

4

Suggested Wood

Oak

Ability

Easy

INGREDIENTS

  • 500g Mature Cheddar Cheese

Other types of cheese work just as well.


INGREDIENTS

  • 500g Mature Cheddar Cheese

Other types of cheese work just as well.


METHOD

Step 1

Place the cheese on the racks in your smoker. Make sure that there are spaces between each piece, to allow the smoke to move freely between your cheese. Remember that ambient temperatures are relevant, so if it's a scorcher of a day (above 30°C) don't attempt cold smoking cheese as it will melt.

Step 2

Fire up your cold smoke generator (see instruction manual) and place it at least 30cm below the cheese. Close the lid of your smoker. If your unit has adjustable air vents, the main principles to remember are as follows: the amount of smoke required to flavour food is minimal. basically you need as much smoke going out as the amount going in, so you may have to close your top vent a bit. billowing smoke, or smoke that is trapped in the smoker, will leave a 'creosote like' residue and taste.

Step 3

Sit back and relax. After 2-3 hours, remove the cheese from the smoker and pat it dry with kitchen towel.

Step 4

Wrap the cheese in clingfilm or kitchen foil and place in the fridge to rest overnight, or for a better flavour, leave for a week or more. The resting time helps the smoke flavour to mellow.


Configuration

Cold Smoking

Cold Smoking More info

Cold Smoked Cheese

KIT USED