Cold Smoked Cheese
Smokai
10 minutes
1-2+ hours
Dairy
Smoked cheese is delicious and always a party favourite. The good news is that you can easily make your own at home using a Smokai Smoke Generator and our cold smoking method. There is NO HEAT REQUIRED for this recipe - do not turn on your BBQ, Smoker, or add any sort of heat to your Smoke Chamber - we are cold smoking here. Ideally the temperature will be below 30c / 68f.
Ingredients
Cheese - choose your favourite, experiment. Start with something like a gouda or cheddar. Softer cheeses can be harder to get right but basically all cheeses that are solid can be smoked.
blank
Smokai Smoke Generator
BBQ/Smoker/Smoke Chamber
Quality Woodchip or BBQ Pellets
Directions
Place your cheese spaced evenly in your BBQ/Smoker/Smoke Chamber.
Rest your cheese to bring it up to the ambient temperature.
Fill the hopper with wood and light your Smokai Smoke Generator
There is NO HEAT REQUIRED for this recipe - do not turn on your BBQ, Smoker, or add any sort of heat to your Smoke Chamber - we are cold smoking here. Ideally the temperature will be below 30c / 86f.
Smoke for 1-2 hours, or to your taste. Experiment with longer smoke times for a more intense flavour
Turn your cheese every 30 minutes to ensure even coverage of smoke
Once the smoke is complete, wrap your cheese loosely in parchment paper and refrigerate for 24 hours - it’s important the cheese can breath
After 24 hours, enjoy the fruits (cheese) of your labour
If there’s any left, vac pack it, and store it in the fridge for 1-2 weeks
RELATED ARTICLES
Smoked Yoghurt
This smoke infused yogurt is amazing when drizzled over smoked fish, beef, chicken or lamb. It also makes a great taco sauce or dip...
Smoked Yoghurt
This smoke infused yogurt is amazing when drizzled over smoked fish, beef, chicken or lamb. It also makes a great taco sauce or dip...