Smoked Cheese

Onegrecook · August 2012

I smoked some cheese tonight using the method in the Naked Whiz website. It doesn't taste very good right after it's finished. I placed it in a ziplock bag and put it in the fridge. Will the flavor improve after a couple days?

smasch · August 2012

I usually chill 24 hours after the cook. It settles in. I use the Southern Living BBQ Cookbook recipe and it works well.

Onegrecook · August 2012

Thank you. Can that recipe be found online, or do you have to have the book?

egret · August 2012

Leave it in the refrigerator for a few days and it'll be fine. I refrigerate mine overnight, then vacuum seal it for a few days. What kind of wood did you use?

Daveh1976 · August 2012

I always let mine set in the frisge for a week. It takes a while for that smoke flavor to penetrate that cheese. Compare the structure of the cheese to that of meat and should make sense why.

Onegrecook · August 2012

@egret I used apple. Is there a different wood you would recommend?

Thanks all for your help.

tjv · August 2012

the longer it sits, the milder it gets. When sampling, ya need to slice couple slices as end cap has more surface area, thus more smoke. I typically smoke with pecan under. Cold smoking is easier to do in the winter, colder outside temps let you manage cold smoke temps easier.

t

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Smoked Cheese

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