60 | SignatureMT
COLD SMOKED CHEESE
Smoked cheese i s a special treat , and it 's real ly quite
easy to do.
The idea i s to generate a light smoke w hi le keeping your
smoker temperature under 90 degrees F to avoid melting
the cheese.
THE DETAILS
1. You can smoke about any k ind of cheese, including Colby,
Sw i ss, Provolone, Mozzarel la , cheddar, and Muenster.
2. Cut the cheese into block s about 4" x 4" x 2".
3. L et your cheese adjust to room temperature for at least one
hour.
4. Put the cheese on the grate, spaced at least one inch apar t.
5. Smoke the cheese. If you maintain a steady moderate
smoke, three hours should do it. Keep the smoker under 90
degrees F so the cheese doesn't melt.
6. R ef r igerate the cheese. Once it 's done, vacuum seal
each piece of cheese or w rap each piece in f i lm w rap and
ref r igerate the cheese for at least a week to let the smoke
mel low and equalize in the cheese.
