Smoked Cheese – The Recipe
While this might sound too good to be true, properly smoking cheese isn’t terribly difficult, and we will show you exactly how to get the job done right.
Prep Time 2 hours hrs
Cook Time 2 hours hrs
Total Time 8 days d
Grill (any type will do)
Wood pellets
Parchment paper
Vacuum sealer and bags
Put cheese in the freezer for 2 hours.
Cut the cheese into 2-3 inch bricks.
Preheat your grill/smoker to 70-85°F.
Put cheese on the grate and watch the temperature – you want to keep it between 80 and 90 degrees.
Turn cheese over every 30 minutes.
In 2 hours, remove the cheese.
Wrap it in paper and put it in the fridge for 24 hours.
Put it in a vacuum-sealed bag and leave in the fridge for 1-2 weeks.
Calories: 320 kcal