Smoked Cheddar Cheese Recipes

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SMOKED CHEDDAR CHEESE



Smoked Cheddar Cheese image

This smoked Cheddar cheese recipe explains, step by step, how to smoke cheese at home into smoke-imbued exquisiteness. Hickory Farms, be worried.

Provided by Jeff Phillips

Categories     Appetizers

Time 4h

Number Of Ingredients 1

2 (8-ounce) blocks Cheddar cheese* (see * below)

Steps:

  • Set up your smoker to maintain a temperature of less than 90°F (32°C). It's imperative that the heat be no higher than 90°F (32°C) to prevent the cheese from melting.
  • To create cold smoke, place the cheese on the grate of your smoker. Set three lit charcoal briquettes flat in the charcoal pan or firebox of your smoker. Place a flat wood chunk on top of the charcoal to create smoke. Provide a little airflow and replace the charcoal and/or wood chunks as needed to keep the smoke going for the desired period of time.
  • Place the blocks of cheese directly on the grate and apply light smoke for about 4 hours.
  • Remove the cheese from the grate and place it in a resealable plastic bag. Store the smoked cheese in the refrigerator for 2 weeks before indulging to allow the smoke flavor to permeate the cheese and even mature slightly. (If you simply can't wait 2 weeks, no one's going to tattle on you. But just know that the smoke flavor will be more pronounced and even somewhat bitter or, dare we say, acrid. If you can resist temptation, a perceived virtue that we usually find to be highly overrated, you'll be rewarded with a more mellow smoke flavor.)

Nutrition Facts : ServingSize 1 serving, Calories 114 kcal, Carbohydrate 1 g, Protein 7 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 176 mg, Sugar 1 g, UnsaturatedFat 4 g

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