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Smoked Cheddar Cheese
Preparation info
- Smokes
Two
8 oz blocks of cheese - Difficulty
Easy
- Ready in
4 hr
Appears in
Published 2012
Of all the smoked cheeses, cheddar is definitely my all-time favorite. Once you taste the home-smoked version, you just won’t be content to buy the pre-smoked stuff any longer. Gouda, Muenster, Edam, mozzarella, Swiss, and pepper Jack are also great choices for this recipe.
Ingredients
Two 8 oz
Method
Using one of the cold-smoking methods described in the Cold-Smoking Basics section of the Smokeology chapter, set up your smoker to maintain a temperature of less than 90°F.
Place the blocks of cheese directly on the grate and apply light smoke for about four hours. Remove the cheese from the grate and place it into a Ziploc bag. Store the smoked cheese in