Let your cheese adjust to room temperature for at least one hour. I think somewhere around 2” thick is the perfect size for a short smoke period and consistency throughout. Some people say to use 1” blocks, and some even use large blocks. Swiss is my favorite.Ĭut the cheese into blocks about 4” x 4” x 2”. You can smoke about any kind of cheese, including colby, swiss, provolone, mozzarella, cheddar, and muenster. It can sound complicated, but it’s actually quite easy. This is where you will need to experiment and adjust to match your preference. The kind of wood you use and the density of your smoke also affect the flavor. You will smoke the cheese for a certain amount of time, not until it reaches a certain internal temperature. In fact, even a cardboard box would work if you’d hook it up to a smoke generator and have vents for the smoke to exit the box. You can use your offset smoker like I did, or a variety of different contraptions. The idea is to generate a light smoke while keeping your smoker temperature under 90 degrees F to avoid melting the cheese. Follow these 6 easy steps and you’ll discover how fun and easy it is to smoke cheese! There are many ways to serve and enjoy smoked cheese, such as sliced with crackers and in sandwiches or shredded in a lettuce salad. Smoked cheese is a special treat, and it’s really quite easy to do. ![]() If you’ve got a barbecue smoker, you should learn how to smoke cheese with it.
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