Good Ole Smoked Cheese
Ingredients
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1 -2 lbs Gruyere Cheese
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1 - 2 lbs Jalsberg Cheese
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1 - 2 lbs Grand Cheddar Cheese
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1 - 2 lbs Aged Havarti
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1 - 2 lbs Ripened Firm Cheese
You basically could use any cheese you can think of and we are sure they would all taste great.
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Prepare your cheese by lining them up on your smoker's rack.
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Soak a bunch of your favorite wood chip (fruit tree chips preferred) for a good 2 hours or so
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Start your smoker and introduce some of the smoke chips. Not too many a time.
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Set your temperature to its lowest setting. Ours is 100º Fahrenheit.
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Add ice cube in a pan on the middle rack
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Open vents fully
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Add the cheese rack above your ice pan high in the smoker
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Do everything you can to maintain your temperature at around 90º Fahrenheit.
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Smoke for up to 4 hours.
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Let smoked cheese cool down and then wrap in parchment paper and put them in ziploc bags
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Put the bags in the refrigerator and do not touch for 3 weeks minimum.
Please note that the cheese straight out of the smoker will taste like the inside walls of your smoker so it is very important to let the cheese sit for a minimum of 3 weeks to allow the smoke to penetrate the cheese evenly.
ENJOY!!!!