How To Cold Smoke Cheese

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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

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