Cheese seemed like an easy choice to christen the new smoker. For the first batch we tried a variety of different cheese to see what work best – including Manchego, Camembert, some raw cow’s milk cheese that we forgot the name of, plus a baybel and some cheddar that happened to be in the fridge. To cold smoke we used a Pro-Q Cold Smoke Generator, a great gadget that slowly burns a spiral of sawdust to generate smoke for up to 10 hours. All these cheese were smoked for the full 10 hours, one batch with oak and another with apple wood.
The outstanding winner was surprisingly Cathedral City Extra Mature on apple wood. Together providing a great, crumbly, smokey cheese great for eating on it’s own, cooking with or crumbling over chilli for an extra smoke hit.
- Cheese - Cheddar, Gouda, Gruyere (whatever you prefer)
- Cut the cheese into small blocks, no thicker than 2".
- Leave cheese unwrapped overnight to allow the outside to dry.
- Bring cheese to room temperature for 1-2 hours.
- Place the cheese on the smoker grate.
- Cold smoke for 6 - 10 hours.
- Wrap each block in cheese paper and allow to mature for 1-2 weeks before eating.