OfficialCheese & OtherCold smoke
Cold-smoked cheese
Four hours of cool smoke, then a week to mellow
Cold smoking flavours cheese without melting it. Keep the chamber low and let heavy smoke roll; the rest in the fridge afterwards is what settles the flavour.
Firm cheese — cheddar, gouda or similar
Preparation
- Bring the cheese to room temperature and pat the surface dry.
- Cold-smoke at 28 °C or below for four hours.
- Vacuum-seal and rest in the fridge for a week so the smoke mellows.
Smoking program
- 1Smoke28 °CSmoke 60%240 min
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Food safety is the cook's responsibility — follow the core temperatures and the notices above.
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