How To Cold Smoke Cheese

“As someone who has an entire fridge drawer dedicated to cheese, I am over the moon excited to share how to make this with you! Cold-smoking cheese at home is super easy and something the whole family can do! Smoked cheese in the market is CRAZY expensive but with my recipe, you’ll be amazed by how cheap it is to make at home AND how amazingly delicious it is!”

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Recipe from thekitchenwhisperer.net

Learn more about the YS640S Pellet Grill:
https://www.yodersmokers.com/pellet/the-ys640s-pellet-grill/

INGREDIENTS

  • Hard or semi-hard cheese
  • Yoder Smokers YS640
  • 1–2 heat-safe mesh perforated baking liners
  • Pellet smoker tube
  • Vacuum Sealer (or super tight plastic wrap)
  • Pellets (fruit is my favorite)

INSTRUCTIONS

  1. Line the top rack with 1-2 heat-safe mesh perforated baking liners.This allows the smoke to hit all sides of the cheese without the cheese sticking to the grates. Place the cheeses on the racks leaving about a 1″ space between each.
  2. Fill up a Pellet smoker tube about 1/3-3/4 full with your favorite pellet mix (I went with fruit blend). Set it on the bottom rack closest to the fan.
  3. Turn on the unit but do NOT press start. You only want the fan to run.
  4. With the smoker fan running, light the pellets inside the tube smoker until they all catch. Allow to burn for about a minute and then blow them out completely.
  5. Close the smoker lid and allow to smoke for 1-2 hours. *I left my damper 75% closed as I didn’t want an overly smoky cheese. Also, the time all depends on how hard the cheese is and how smoky you want it.
  6. Place the cheese onto a paper towel-lined pan. You’ll notice that the cheese has some liquid or condensation to it. Make sure to wipe it completely dry.
  7. Wrap the cheese in parchment paper and place it in the fridge for 24 hours.
  8. After 24 hours, remove it from the fridge, wipe it again if needed, and then vacuum seal each piece. Place these pieces in the fridge for 2 weeks.
  9. Once fully rested, enjoy!