Smoked Cheddar Cheese
User Reviews
5
Smoked Cheddar Cheese
Description
This recipe requires maintaining a smoker temperature below 90°F (32°C) to avoid melting the cheddar cheese during smoking. The cheese blocks are placed on the smoker grate and smoked over smoldering charcoal and wood chunks to produce cold smoke for about four hours. This slow infusion allows smoke flavors to penetrate the cheese gently.
After smoking, the cheese is sealed in a plastic bag and refrigerated for up to two weeks, allowing the smoke flavor to mature and mellow. While it’s possible to consume the cheese sooner, the flavor intensifies and can be slightly sharper or bitter immediately after smoking.
Besides cheddar, this method can be applied to other semi-hard cheeses such as Gouda, Muenster, Edam, mozzarella, Swiss, and pepper Jack, making it versatile for creating smoky versions of different cheeses.
Ingredients
- 2 (8-ounce) cheddar cheese blocks
Instructions
- Set up your smoker to maintain a temperature of less than 90°F (32°C). It's imperative that the heat be no higher than 90°F (32°C) to prevent the cheese from melting.
- To create cold smoke, place the cheese on the grate of your smoker. Set three lit charcoal briquettes flat in the charcoal pan or firebox of your smoker. Place a flat wood chunk on top of the charcoal to create smoke. Provide a little airflow and replace the charcoal and/or wood chunks as needed to keep the smoke going for the desired period of time.
- 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. (If you simply can't wait 2 weeks, no one's going to tattle on you. But just know that the smoke flavor will be more pronounced and even somewhat bitter or, dare we say, acrid. If you can resist temptation, a perceived virtue that we usually find to be highly overrated, you'll be rewarded with a more mellow smoke flavor.)
Notes
- Maintain smoker temperature below 90°F (32°C) to prevent melting the cheese during smoking.
- Cold smoke the cheese blocks for approximately 4 hours to infuse flavor gently.
- After smoking, refrigerate the cheese sealed in a plastic bag for up to 2 weeks to allow smoke flavors to develop and mature.
- The smoke flavor is stronger and more pronounced immediately after smoking, so waiting before consumption is preferred.
- This smoking method works well with other semi-hard cheeses such as Gouda, Muenster, Edam, mozzarella, Swiss, and pepper Jack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 114kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 176mg | 7% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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