Smoking cheese adds a great dimension to its flavour and makes a plain lump of uninteresting cheddar into something really special and it’s so easy to do.
Cut the cheese into blocks around 5cm x 5cm x 8cm or as desired.
Place cheese on a rack in your smoking chamber.
Light your Smokai Smoke Generator and run on the lowest setting. Cold smoke for 3 - 4 hours ensuring the temperature of your chamber doesn't exceed 30C.
Wrap cheese in air tight wrap and age in the refrigerator for a minimum of 7 days.