Tag: cheese

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 (which are usually flavored with a liquid smoke or chemical and not real wood smoke).

I made one of the best grilled cheese sandwiches I’ve ever had with the smoked sharp cheddar and pepper jack cheeses. I served it with some of my smoked potato chips.

The smoked buffalo mozzarella made for the best pizzas I’ve had. It takes pizza to a whole new happy place.

The Keys To Success

Cold smoking can be a tricky endeavor. The key is to not get above 90 F. The cheese can of course melt if you get your temperatures too high. You also want to not over-smoke the cheese as too much smoke flavor can be a bad thing. The first time attempting it you might want to sample one of the cheeses every 5 or so minutes to see how much smoke flavor you have.

My Setup

My cold smoke setup is easy: 4 lit charcoal briquettes topped with a piece of apple wood. Once the wood starts to smoke I put on the cheeses or whatever I am cold smoking. I monitor the temperature in the smoker closely, making any damper adjustments needed to maintain 90 F. It’s easier to do on a cloudy, cool day.

You can also use a smoke tube for this process.

Pellet Smoker Tube -12″ Stainless Steel Wood Tube Smoke for Cold/Hot Smoking for All Electric, Gas, Charcoal Grills or Smokers – Ideal for Smoking Cheese, Fish, Pork, Beef, Nuts, Bonus Brush

Also try smoking Velveeta. It’s seriously crazy good stuff.

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5 from 1 vote

Smoked Cheeses

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 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 blocks

Calories 4kcal

Author Mike

Ingredients

For cold smoking

• 4 lit charcoal briquettes
• 1 small chunk apple wood

For the smoked cheeses

• 4 blocks cheese use 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.

Notes

For more pronounced flavor, wrap the cheese tightly and refrigerate for at least 20 days before serving.

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 10IU | Calcium: 7mg | Iron: 1mg

Nutritional values are approximate.

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