The Cooking Cobb

Smoked Cheese

Posted on November 10, 2011. Filed under: Appetizers, Smoked |

When the weather gets cooler I like to smoke cheese.  It only takes a couple hours and it is so good on crackers.  Here’s how I do it.

Ingredients:

• Several blocks of cheese (we’re partial to Monterey Jack and Colby/Jack)
• Hickory or other wood dust

I use the ColdQ smoke generator from MacsBBQ.

Just fill it up with wood dust.

Then put in a tea light until it starts smoking..

Put the cold smoker and the cheese blocks into a container.  I use my cold cabinet smoker with the vent wide open to hold it.  The smoker is well insulated so I keep an eye on it and if it gets too warm I crack the door as well.

Allow it to smoke for 2 – 3 hours.  Remove, wrap in plastic or a plastic bag, and place in refrigerator for a day or two.

Serve.

This should only be done when the weather is cooler so the cheese doesn’t get too warm.

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