How to Smoke Cheese
Introduction:
Smoking cheese is a delightful way to add depth and complexity to its flavour profile. With a few simple steps, you can transform an ordinary block of tasty cheese into a delectable treat that will impress your taste buds and those of your guests. In this blog, we'll walk you through the process of smoking cheese, ensuring that the smoke fully penetrates each slice for an unforgettable culinary experience. Let's get started!
Ingredients:
- 1kg Block of Tasty Cheese
Procedure:
Step 1: Preparing the Cheese
To facilitate the full penetration of smoke, start by cutting the cheese into smaller slices, roughly 100 grams each. So that the smoke can fully penetrate every little corner, enhancing the flavour throughout.
Step 2: Preparing the Smoker
Place Hickory Pellets into an EZ Cold Smoking Tray, ensuring an even distribution.
Step 3: Lighting the Pellets
Using a lighter, ignite the end of the pellet in the tray. Once ignited, blow out the flame, allowing the pellets to slowly smoulder and produce flavourful smoke.
Step 4: Setting up the Smoker
Carefully place the EZ Cold Smoking Tray with the lit pellets into the SNS Kettle. Arrange the sliced cheese on the grates above the tray, ready to absorb the tantalising smoke.
Step 5: Smoking Process
Cover the SNS Kettle and let the cheese smoke for approximately one hour. To ensure even smoke distribution, rotate the cheese slices periodically during this time.
Step 6: Monitoring the Temperature
After three hours, insert a thermometer into the smoker to monitor the internal temperature. This will help maintain an optimal smoking environment.
Step 7: Maintaining Cool Temperatures
To keep the temperature inside the smoker at an ideal level, place ice under the grills. This will help prevent the cheese from sweating and maintain a cool, controlled smoking process.
Step 8: Final Smoking Stage
Check the cheese again after four hours. Once the smoking process is complete, carefully remove the slices from the SNS Kettle. Pat them dry using paper towels to eliminate any excess moisture or sweating.
Step 9: Ageing the Smoked Cheese
Transfer the smoked cheese slices into a ziplock bag, ensuring a tight seal, and refrigerate them for approximately one week. This ageing period will allow the flavours to harmonise and develop further, resulting in a truly delightful cheese experience.
Serve and Enjoy
Once the week of ageing is complete, your smoked cheese is ready to be savoured! Serve it as an appetiser, incorporate it into delicious recipes, or simply enjoy it on its own. The enhanced flavours and aromas will undoubtedly impress your taste buds and elevate your culinary creations.
Conclusion:
By following these steps, you can easily transform a plain block of tasty cheese into a smoky masterpiece. Smoking cheese is a gratifying culinary adventure that adds a new dimension of flavour to your favourite cheese varieties. So why not give it a try? Delight your senses and impress your guests with homemade smoked cheese that will leave a lasting impression. Enjoy!
by: Michael Wilkie