How to Smoke Cheese
This recipe by Jeff Phillips
The temperature needs to be no more than 90*F to prevent melting.
- Sharp cheddar, parmesan, mozzarella, gouda, muenster and edam are good cheeses to use. Prep cheese by cutting into pieces 1 inch thick by 3-4 inches wide.
- Approximately 1 cup apple wood chips, soaked
- 2-3 pieces of charcoal
- Small disposable aluminum pan
Adapted from smokingmeat.com
Allow cheese to sit out at room temperature to develop a light dry crust.
Place soaked wood chips in aluminum pan.
Light charcoal in grill until covered with a light grey ash. Place aluminum pan with wood chips in grill next to charcoal. Using tongs, place lit charcoal pieces into aluminum pan. Close lid and allow smoke to build in grill. Monitor temperature to insure grill is not getting above 90 degrees.
Place the cheese on the top grate with about 1" of space between them to allow for better smoke application.
Let the cheese smoke for 2-6 hours depending on how heavy the smoke is, what type of wood you are using and how much smoke flavor you want in the cheese.
Once the cheese is finished smoking, wrap in saran wrap, vacuum pack or place in a ziploc bag for 2 days to 2 weeks to allow the smoke to disperse all the way through the cheese.
In my opinion, the longer you wait the better the cheese tastes. I like to wait about 8 days before tasting the cheese.