How to Cold Smoke Cheese – Cold Smoking Cheese Using Smoke Daddy Cold Smoke Generator!!!

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How to Cold Smoke Cheese - Cold Smoking Cheese Using Smoke Daddy Cold Smoke Generator!!!
Recipe type: Cold Smoking
Prep time: 
Cook time: 
Total time: 
How to Cold Smoke Cheese. Cold Smoked Cheese is outstanding, and adds a whole new dimension to anything it is added to, and even better just on its own.
  • 500g Mozzarella cheese
  • 500g Gouda cheese
  • Approx. 3 cups mild smoking wood chips - Apple, Alder, Cherry
  1. The key to cold smoking is keeping the temperature below 100f or 37c, but preferably below 86f or 30c.
  2. I am going to smoke a block of commercial mozzarella and a block of gouda. Cut the cheese into 1 inch square lengths.
  3. Place the cheese on a rack in a roasting tin. Load your smoker up with wood chips. Any of the milder chips like apple, cherry or alder will give a very pleasing result.
  4. Set the chips alight and place the cheese in the smoker. For a mild result, smoke the cheese for 90 minutes to 2 hours. There is no rule regarding timing. Skamorze, or European smoked mozzarella is smoked for 5 to 7 hours until golden brown, however this heavily smoked cheese is an aquired taste.
  5. Once you're happy with the color, remove the cheese from the smoker and vacuum pack it or wrap tightly in cling-wrap for at least 24 hours. This gives the aromatic smokey coating time to penetrate the cheese.


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