How to Cold Smoke Cheese: A Step-by-Step Guide

Ingredients & Equipment:

• Cheese blocks (cheddar, Colby Jack, mozzarella, etc.)
• Apple BBQ pellets (or any mild wood pellets)
• Pellet smoke tube
• Butane torch
• Deflector shield (optional)
• Grill or smoker
• Plastic wrap or butcher paper
• Vacuum sealer (optional)

Step-by-Step Instructions:

1. Prepare the Cheese

1. Choose Your Cheese: Select cheeses with higher melting points. Sharp cheddar, Colby Jack, and mozzarella are excellent choices.
2. Unwrap and Rest: Unwrap your cheese and let it sit at room temperature for 1-2 hours. This allows oils to surface, helping the smoke to adhere better.

2. Prepare the Smoke Tube

3. Fill the Tube: Fill your smoke tube with apple BBQ pellets. These provide a mild smoke flavor ideal for cheese.
4. Ignite the Pellets: Use a butane torch to light the pellets in the smoke tube. Let them burn for about 10 minutes to ensure they are well-lit and producing smoke.

3. Setup the Smoker/Grill

5. Place the Smoke Tube: Position the smoke tube at the bottom of your grill or smoker, away from where the cheese will be placed.
6. Deflector Shield: If available, insert a deflector shield to diffuse the smoke and prevent any heat from reaching the cheese. Alternatively, place a pan with ice below the cheese to keep temperatures low.
7. Cool Weather or Ice Pan: Ensure the ambient temperature is below 75°F. If not, use the ice pan method mentioned above.

4. Smoke the Cheese

8. Place the Cheese: Arrange the cheese on the top rack, as far from the smoke source as possible to avoid heat.
9. Close the Lid: Close the grill lid and let the cheese smoke.

5. Smoking Time

10. Smoke for 1 Hour: Allow the cheese to smoke for the first hour.
11. Flip the Cheese: After one hour, flip the cheese blocks to ensure even smoking.
12. Continue Smoking: Smoke for another 1-3 hours, totaling 2-4 hours depending on your preference for smoke intensity.

6. Post-Smoking Process

13. Remove and Cool: After smoking, bring the cheese inside. Use a damp paper towel to wipe off any excess oil from the surface.
14. Wrap the Cheese:
    • For immediate rest: Wrap the cheese in plastic wrap and refrigerate for 7 days to allow the smoke flavor to penetrate deeper.
    • For longer rest: Wrap the cheese in butcher paper, then refrigerate for 24 hours. After this, vacuum seal or tightly wrap the cheese in plastic wrap, and let it rest for at least 2 weeks. This mellowing period will reduce the acrid taste and enhance the smoky flavor.

Tips and Serving Suggestions:

• Flavor Development: The longer you let the cheese rest, the better the flavor. Two weeks is ideal for the best taste.
• Storage: Properly wrapped, smoked cheese can last in the refrigerator for several months.
• Serving Ideas: Smoked cheese is great on a cheese platter, in sandwiches, or as a gift. Pair it with smoked sausage and crackers for a delicious snack.

By following these steps, you can enjoy homemade cold smoked cheese that is rich in flavor and perfect for any occasion!