Cold Smoked Cheese

[GotSmart]

I have found a new addiction. Cold smoked cheese. 

Just start the wood chips and make sure that the temperature does not get over 90. We used sharp white cheddar. And smoked it for 5 hours

[B and C]

Never had any. Sounds good though.

[GotSmart]

Most delicatessen will have some for about $20 a pound.

[B and C]

That is probably why I never had any. Too rich for my blood. Glad you can make your own!

[Blacktank]

what type of wood?

[B and C]

Apple?

[GotSmart]

I started with some hardwood briquettes in a pan. I lit them with a torch and once they were ashed over I put pre moist hickory chips on top.

I checked every hour for the correct temperature

[justjim]

Just think if you were smoking infused cheese.......

[Abnorm]

…….wrap the cheese and refrigerate for a couple weeks to let the smoke penetrate...……….MMMmmmm Good !!!!


John....WHAT did you use for a smoker ?

[GotSmart]

…….wrap the cheese and refrigerate for a couple weeks to let the smoke penetrate...……….MMMmmmm Good !!!!


John....WHAT did you use for a smoker ?

We got the cheapest fireKing electric box on the market. 

The secret is a thermometer on the top front. 

You can use anything that can hold smoke. 

I don’t think the cheese will be around in a couple weeks  now that the family has found out about it.