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How To Cold Smoke Cheese

How To Save Money by Cold Smoking Foods At Home
Prep Time2 minutes
Cook Time8 hours
Additional Time8 days
Total Time8 days 8 hours 2 minutes
Cuisine: American
Servings: 16 oz.
Author: Rachel

Equipment

  • MIJIG Western BBQ Premium‎ Wood Smoking Chips Variety (Pack of 6) Bundled with ProGrilla Smoker Box
  • LIZZQ Premium Pellet Smoker Tube 12 inches,5 Hours of Billowing Smoke,for Any Grill or Smoker, Hot or Cold Smoking,Stainless Steel 304,Silicone Basting Brush,Free eBook Grilling Ideas and Recipes
  • Dual Flame Butane Torch Gun - Refillable Luxury Hand Held Mini Blow Torch for Cooking, Creme Brulee, Soldering, Welding, & Resin Art - Adjustable Flame with Ignition Lock - Gold Black by inZaynity
  • FoodSaver Vacuum Sealer Machine with Automatic Bag Detection, Sealer Bags and Roll, and Handheld Vacuum Sealer for Airtight Food Storage and Sous Vide, Black

Ingredients

  • 16 oz. hard cheese

Instructions

  • Slice Cheese into serving-size pieces
  • Fill a cold smoke tube with wood pellets
  • Place Sliced Cheese on the top rack of the grill
  • Place filled cold smoke tube in pan on lower rack
  • With a torch, light the pellets until you have good smoke.
  • Close the grill lid, but leave it propped open slightly for air circulation.
  • Leave in the smoker until pellets are burned out. Then, refill the pellet cold smoke tube and light it again to create smoke.
  • Leave is grill with smoke for 8 hours.
  • Remove from the grill and place each individual piece of cheese in a separate bag.
  • Vacuum seal each piece.
  • Place in refrigerator for 8-10 days.
  • Now, Cheese is ready to serve.

Notes

Do not attempt to cold smoke cheese on a hot day, as it will melt. I also don't recommend cold smoking cheese if the temperature is over 70 degrees.