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
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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.
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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.
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ENJOY!!!!
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