📖 Instructions

1. Prepare Your Smoker: Get your smoker ready for cold smoking. This usually means using a smoke generator or an A-Maze-N smoker pellet tray to produce smoke without generating much heat. Aim for a temperature range of 70-90°F (21-32°C). If you're using a regular smoker, consider placing a tray of ice between the heat source and the cheese to maintain a low temperature.
2. Choose Your Wood Chips: Select your preferred wood chips. Hickory is great for a strong, classic smoky flavor, while applewood offers a milder, sweeter profile. Cherry wood is another excellent choice for a balanced smoke. Soak the wood chips in water for about 30 minutes before placing them in the smoker; this helps them smolder and produce smoke instead of burning quickly. Alternatively, there are many pre-soaked woodchips available at stores these days, which I find helps the process be a little bit easier.
3. Prepare the Cheese: Cut the cheese into manageable blocks, usually about 4-6 inches in size. This ensures even smoke penetration. Pat the cheese blocks dry with paper towels to remove any excess moisture, which can hinder the smoke from adhering properly. For softer cheeses like mozzarella, consider freezing them for about an hour before smoking to help them hold their shape.
4. Arrange the Cheese in the Smoker: Place the cheese blocks in the smoker, ensuring they are spaced apart to allow for good smoke circulation. Use a wire rack if necessary to elevate the cheese and promote even smoking. If you're worried about the cheese sticking to the rack, line it with parchment paper, making sure the paper doesn't block airflow.
5. Smoke the Cheese: Smoke the cheese for 2-4 hours, depending on your desired level of smokiness. Check the cheese periodically to ensure it's not melting and that the smoke is flowing evenly. Rotate the cheese blocks every hour or so to ensure all sides are exposed to the smoke.
6. Cool and Wrap: Once the smoking is complete, remove the cheese from the smoker and let it cool at room temperature for about an hour. This allows the cheese to release any trapped moisture and firm up slightly. Wrap each block of cheese tightly in parchment paper, then wrap again in plastic wrap. This double wrapping helps to prevent the cheese from drying out and absorbs the smoky flavor more evenly.
7. Refrigerate and Age: Store the wrapped cheese in the refrigerator for at least one week, or preferably two. This aging period is crucial for allowing the smoky flavor to mellow and distribute evenly throughout the cheese. I have found that waiting a week to open is the hardest part of the process, but it's worth it in the end!
8. Create Your Smoked Cheese Board: When you're ready to serve, arrange the smoked cheese on a serving board with a variety of accompaniments. Consider adding fresh fruits like apples, pears, and grapes, along with nuts, crackers, and a selection of mustards or honey. A few slices of cured meats, such as prosciutto or salami, can also complement the smoky cheese beautifully. Get creative and have fun with it!
9. Enjoy: Finally, savor the rich, smoky flavors of your homemade smoked cheese board. Share it with friends and family, or enjoy it all by yourself—I won't judge.