How to Cold Smoke Cheese

Introduction

• Cold smoking cheese adds flavor without heat.
• Suitable for cheeses with high melting points.
• Can be done on any grill or smoker that maintains low temperatures.

Equipment and Ingredients

• Cheese: Use any kind with a higher melting point.
  • Examples: Cheddar, Monterey Jack, Pepper Jack.
  • Avoid cheeses that melt easily.
• Grill/Smoker: Any type that can keep temperatures low.
  • Example used: Yodor grill.
• Smoke Tube: Amazing smoke tube filled with Apple Barbecue Delight pellets.
• Additional Tools:
  • Butane torch for lighting pellets.
  • Deflector shield to diffuse smoke.

Cold Smoking Process

1. Preparation:
   • Let cheese sit at room temperature for about 30 minutes.
   • Allows oils to surface slightly.
2. Setting Up the Grill/Smoker:
   • Use the smoke tube without igniting the main grill/smoker.
   • Light pellets in the smoke tube with a butane torch.
   • Place smoke tube at the bottom of the grill, away from the cheese.
   • Add deflector shield to diffuse smoke and manage heat.
   • Set a grate/rack on top, away from heat.
3. Maintaining Temperature:
   • Cold smoke cheese ideally in winter or when it's cool (<75°F) to prevent melting.
   • Use ice or water pans in the grill to lower temperatures if needed.
4. Smoking Duration:
   • Smoke cheese for 3-4 hours with a thin, mild smoke.
   • Avoid heavy, thick smoke.
5. Post-Smoking:
   • Allow cheese to rest in the refrigerator for about 7 days.
   • Wrap in plastic wrap and blot excess oil if needed.
   • Resting enhances the depth of the smoked flavor.

Tasting and Serving

• Cheese can be tasted immediately for initial smoke flavor.
• The flavor becomes stronger after resting for a week.
• Uses:
  • Gifts, holiday parties, cheese and cracker trays.
  • Complements smoked sausage platters.

Additional Tips

• Choose fruit woods for a mild smoke flavor.
• Keep smoke gentle to avoid bitterness.

Conclusion

• Cold smoking cheese adds a unique twist to traditional cheese.
• Key: Maintain low temperatures and gentle smoke.

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