I was so happy with how great these smoked cheeses tasted. I mean, they were fantastic. And definitely so much better than any so-called smoked cheese you buy in the store.
Course Side
Cuisine American
Keyword cheese, smoked
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4blocks
Calories 4kcal
Author Mike
Ingredients
For cold smoking
4lit charcoal briquettes
1small chunk apple wood
For the smoked cheeses
4blockscheeseuse your favorites. I used Tillamook sharp cheddar, Tillamook pepper jack, and a log of fresh buffalo mozzarella.
Instructions
For cold smoking
Place the 4 lit briquettes in the bottom of your smoker.
Add the wood chunk.
Once the wood is smoking, you can add the cheeses.
For the smoked cheeses
Place the cheeses onto a disposable grill topper or in a vegetable or fish basket.
Smoke 15 or so minutes until the desired smokiness is achieved. For us, 20 minutes was just perfect. Sample as you cook to find the amount of smoke you prefer.