Smoke Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One large brick of white cheddar, mild or sharp yellow cheddar or your favorite cheese.
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Directions: |
Directions:Start your barbecue pit and try to use green wood such as Oak, cherry or pecan. Smoke your wood for an hour or so and water to help it smoke more. Charcoal briquettes don't work very well here. They just don't have the flavor from the wood smoke. You can use charcoal for a base and then add your wood on top but be careful because your temperature can creep away from you. Your going to use a indirect heat technique. Fire at one and cheese on the other end. Here's the golden rule, your temperature where your cheese is setting never exceeds 150°. The bigger the barbecue pit (The further the cheese is from the fire) the better. A stack smoker works really well for smoking cheese. Place your block on the grill, and no it won't melt, that's a myth and close up your pit. Keep the smoke going. Remember you're smoking not cooking. A couple hours should do it. It's all about the color of the cheese. You want a rich amber color on white cheeses and a darker amber color on yellow cheeses. Remove your block of cheese and wrap it tightly in saran wrap. Let it cure for a day and enjoy. I'd like to leave my cheese out on the counter for 4 or 5 hours and then move to the refrigerator for overnight curing. Play around with your woods because that's where all the flavor comes from. |
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Number Of
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Number Of
Servings:tons |
Preparation
Time: |
Preparation
Time:2-3 hours |
Personal
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Personal
Notes: Smoke cheese is fabulous and dumb simple. No one ever thinks to do it but it's really great. You can literally smoke any kind of cheese other then you're extremely soft cheeses like Brie. We've all had smoked Gouda cheese and loved it. Have fun with this.
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