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Cold Smoking Cheese

CMTiger

Well-known member
Joined
Jun 2, 2021
Messages
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Location
Birmingham, AL
Grill
Traeger Pro 575 / Weber Genesis / Weber 28” Griddle / Orion Cooker
Let’s talk smoked cheese.

So it’s still pretty cold and I want to give this a shot with a block of cheese. Probably cheddar and maybe something else. Do you guys just put the smoke tube in and not have the grill on at all?

I’ve also read people wrapping them in clear wrap and putting in fridge for a week prior to eating. Something scientific behind that I guess. So y’all so that?

Finally…..wood chip suggestions? I have oak, hickory and apple currently in my cabinet.
 
On the Traeger I just use the smoke tube, grill was off. When it was warmer out I would put the cheese on a grate that was over a pan of ice to keep them cooler and stop any melting. On my Yoder, I turn it on because the fan starts to run when the power switch is activated.
After smoking them, I would wrap in pink butcher paper and leave them in the fridge for 24 to 48 hours. That allows some of the oils to sweat out. Then into a vacuum bag to sit. I let them sit about a week. The flavor mellows the longer it rests.
If you try it right out of the smoker you may not be happy with the flavor, it can be harsh. I tend to use apple or something really light for smoking cheese. I have smoked a few varieties of cheese and haven't been disappointed with any of them.
 
This link has some good information on smoking cheese
 
Thank you sir
 
Finally got around to this and after a long wait of it just sitting and taunting me…..tried it tonight. I thought it was fantastic. Wife thought it was too smokey, but she’s not a huge smoke person
 
Finally got around to this and after a long wait of it just sitting and taunting me…..tried it tonight. I thought it was fantastic. Wife thought it was too smokey, but she’s not a huge smoke person
Give them more time in their vacuum bags, they keep for a very long time.
They continue to mellow, she may like them as they do
 
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