Smoked Cheese and How To Smoke Your Own Cheese at Home
Smoked meats and barbecue have enjoyed renewed interest by home chefs. But most haven’t tried smoking their own cheese. If your exposure to smoked cheese is limited to the smoked gouda found in stores, you’ll find that a wide range of cheeses are enjoyable smoked, and that the process is easy.
Depending on the time and equipment you have, there are several ways to achieve the smoky flavor. One way is to use your backyard grill with aromatic wood chips creating a lively and penetrating smoke. Place chunks of cheese on trays around the perimeter of the covered grill to absorb the smoky flavor. Be sure to not let the grill get too hot. Check every 15 minutes or so to ensure the cheese hasn’t gotten too soft and until it reaches your desired level of smokiness.
Not ready to smoke your own cheese yet? You can easily find store-bought versions of smoked gruyere, havarti, scamorza and cheddar.
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