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Cold Smoked Cheese
Cold Smoked Cheese is a modern British recipe for a classic method of cold-smoking cheeses to flavour. The full recipe is presented here and I hope you enjoy this classic British version of: Cold Smoked Cheese.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
10
Rating: 
Tags : Cheese RecipesBritish Recipes
There is no comparison between home cold smoked cheeses and what you buy in the supermarket; no added colouring, no artificial flavours, just cheese and smoke. The results are much, much, superior and it's really worth getting or constructing a home cold smoker for doing this. Note this is
cold smoking, so the cheese will not heat up and melt. I'm using cheddar as an example of a hard cheese and brie for a soft cheese but you can substitute your own selection of cheeses. I've found that smoking works
really well with goat cheese. For cheese you need to do your smoking on a cool day and not the height of summer (on any day above 30°C your cheese will melt).
Ingredients:
500g Mature Cheddar Cheese
2 rounds of brie
Method:
Slice the cheddar into 2cm thick slices, then arrange the cheese on the racks in your smoker. Make sure there are spaces between each piece, to allow the smoke to move freely between your cheese.
Allow your cold smoker to heat up (or the an example of how you can make a home-made cold smoker with modern materials, see the article on: making a home-made cold smoker) as you prepare the cheeses.
In truth, you need very little smoke to flavour food, just ensure that your cold smoker has plenty of airflow and that the smoke is not trapped inside (or your food may attain a 'creosote like' residue and taste).
Allow the cheeses to smoke for 2-3 hours then remove the cheese from the smoker and pat dry with kitchen towel.
Wrap the cheese in clingfilm or kitchen foil and place in the fridge to rest overnight, or for a better flavour, leave for a week or more. The resting time helps the smoke flavour to mellow.
