Hey y’all! There is one thing I love about this time of year when it starts getting colder outside and that is some Cold Smoked Cheese made at home!
This is a very simple recipe and is very versatile for any type of grill, smoker, or cooker. I smoked a variety of different kinds of cheeses below. These were all picked up at my local Walmart.
- Sharp Cheddar
- Medium Cheddar
- Monterey Jack
- Colby Jack
- Pepper Jack
- Swiss
- Gouda
I used my Weber Smokey Mountain 18 inch for this cook. This big thing about cold smoking cheese is getting the smoke flavor but not having heat throughout the cooker. To achieve this I used the LIZZQ Pellet Smoker Tube. I used hickory hardwood pellets from Pit Boss.
Once the tube is filled with the pellets you can use either a butane or propane torch to light the open end of pellets. A tumble weed fire starter works well for this too. Once the initial pellets start to flame let it do this for a couple of minutes. After this blow out the flame and you will have a steady flow of smoke for around 5 hours with the 12 inch smoker tube.
The cheese smoked for a total of 4 hours for this cook. I flipped the blocks of cheese and rotated the grates at the 2 hour mark to get equal coverage of smoke on the cheese.
After the 4 hour smoke I wrapped the cheese in some plastic wrap and placed into some Ziplock bags. The cheese rested in the fridge for a week. This is highly recommended to get the best flavor for the smoked cheese.
All of the cheese turned out excellent! My favorites were the Sharp Cheddar and the Pepper Jack.
I hope that you and your family and friends have a wonderful Merry Christmas and Happy Holidays this year!
Music from the iMovie app:
- Hold Onto Your Hat by Gabe Witcher
Weber Smokey Mountain 18
www.weber.com/...
LIZZQ Pellet Smoker Tube
www.amazon.com...