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How To Cold-Smoke Cheese
Original article posted at WebFoodPros.
Posted by Mike on June 28, 1998 at 04:23:48:
I use a commercially available smoker,
slightly modified, to
cold-smoke cheese. I put a couple of wooden braces across the top of my
top loading smoker, and put the grill bracket on top of that so the drip
pan is a few inches above the top of the smoker. I just use the box the
unit came in, placed upside down over the top of the grill bracket-- and
smoke the cheese for about an hour and a half. One thing is important:
let the cheese sit out in the open air for about twenty minutes before
you wrap it- this lets it harden a little and it will tend to last
longer in storage
Home Cheese Making Book by Ricki Carroll
Home Cheese Making: Recipes
for 75 Homemade Cheeses, by Ricki Carroll. The classic home cheese
making primer has been updated and revised to reflect the increased
interest in artisanal-quality cheeses and the availability of cheese
making supplies and equipment. This is "the" first cheese making book
you should buy. |
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Stove Top Smokers
If you really like the flavor of smoked cheeses you may want to invest in a small smoker.
 Stainless Steel Stovetop Smoker
Get the savory flavor and low-fat benefits of wood-smoking indoors or out with this
heavy-gauge stainless steel smoker. Great for smoking your own chiles, tomatoes and
tomatillos for salsas as well as for fish and meats and even cheese. Can be used on the
stovetop or backyard grill, or over a campfire
More Cheese Making
Recipes
Select from our
extensive list of recipes for making cheese at home or visit our main
Home Cheese Making page.
Blue Cheeses
Brie
Cheddar / Colby
Chevre / Fromage Blanc
Cottage / Farmer
Cream Cheese
Dessert Cheese
Feta
Halloumi Cheese
Gouda
Mascarpone
Monterey Jack
Mozzarella / String
Parmesan / Romano
Queso Fresco / Blanco
Ricotta
Sour Cream / Quark
Yogurt / Yogurt Cheeses
Miscellaneous Cheeses |
