I have never smoked cheese, but this last weekend I had some free time and decided that I might give it a go. I bought something cheap to experiment with, and I happen to like smoked mozzarella anyway. I don’t have a smoke generator (I plan to build one…stay tuned for that) so I will be using the 2 to three briquette system and see how this goes.
Here is the victim…
I put this on a small rack to put in my smoker. I did this so the cheese wouldn’t be sitting on a greasy smoker rack.
It was about 35° degrees outside, and the smoker had set outside overnight, so it was cold too.
To make sure that the insulated cabinet didn’t hold heat, I filled the water pan with snow.
This is the smallest fire I have ever built…three briquettes and a small piece of cherry wood. I alternated small pieces of apple and cherry for the duration of the smoke. I had to refresh the briquettes several times.
Make no mistake…this small fire produced a good deal of smoke. I was impressed.
Here is the Mozz sitting in some thin blue…
This is the final smoked cheese…
I put the cheese in a food saver bag and vacuum sealed it for a week…This will let the cheese mellow and “absorb” the smoke throughout. I just cut some off and tried it…IT IS FANTASIC! I can’t believe that I have paid top dollar for smoked cheese when it is this easy to make at home. If you haven’t tried to smoke your own, I strongly suggest that you give it a go.
Here is the victim…
I put this on a small rack to put in my smoker. I did this so the cheese wouldn’t be sitting on a greasy smoker rack.
It was about 35° degrees outside, and the smoker had set outside overnight, so it was cold too.
To make sure that the insulated cabinet didn’t hold heat, I filled the water pan with snow.
This is the smallest fire I have ever built…three briquettes and a small piece of cherry wood. I alternated small pieces of apple and cherry for the duration of the smoke. I had to refresh the briquettes several times.
Make no mistake…this small fire produced a good deal of smoke. I was impressed.
Here is the Mozz sitting in some thin blue…
This is the final smoked cheese…
I put the cheese in a food saver bag and vacuum sealed it for a week…This will let the cheese mellow and “absorb” the smoke throughout. I just cut some off and tried it…IT IS FANTASIC! I can’t believe that I have paid top dollar for smoked cheese when it is this easy to make at home. If you haven’t tried to smoke your own, I strongly suggest that you give it a go.
