Cold Smoked Cheese

DIRECTIONS
Set up your smoker to maintain a temperature of less than 90°F (32°C). It is imperative that the heat be no higher than 90°F (32°C) to prevent the cheese from melting all over your smoker. There are several options for creating the much-needed smoke while keeping the heat to a bare minimum.

Use a device to create smoke that will turn any smoker or grill into a cold smoker. The devices I have used is the A-Maze-N Pellet Smoker. The tube is simply filled with pellets and then one end is lit. I recommend a applewood, pecan or alder.

Place the blocks of cheese directly on the grate and apply light smoke for about 4 hours.

Remove the cheese from the grate and place it in a resealable plastic bag. Store the smoked cheese in the refrigerator for 2 weeks before indulging to allow the smoke flavor to permeate the cheese and even mature slightly.