Cold smoking cheese has to be one of the easiest ways to add your favorite smoke flavor to your cheese.
To avoid melting your cheese, all you need is a smoking tube that slowly burns your wood pellets. I used the Traeger smoker to create the smoky environment but you could literally use a cardboard box if you wanted to.
Ingredients
- Block(s) of cheese – Any type of block cheese and as many as you want.
Prepping Instructions
- Take your block cheese out of its packaging and place it on a rack.
- If you have multiple flavor of cheeses make sure to take a picture of how you layout the cheese so you can remember which cheese is which.
Smoking Instructions
- Place wood pellets in your smoking tube
- Light smoking tube and let the flame burn for 10 to 15 minutes
- Place cheese in smoker for 2 hours
- After 1 hour of smoking, flip your cheese over
- After 2 hours of smoking you cheese is done
- Vacuum seal or place your cheese in a zip lock bag
- Place sealed cheese in fridge for a minimum of 3 days
