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Simple Cold-Smoked Cheese Recipe

Great for backyard entertaining and holiday charcuterie boards, this cold-smoked cheese recipe is easy to do, and the finished product can be vacuum-sealed and frozen, so you have smoky, cheesy goodness available whenever you want it.

Simple Cold-Smoked Cheese Recipe

With this recipe, you can make smoked cheese any time of year, no matter how hot the temperature is outside. When I smoked the cheese for this recipe, it was a whopping 112 degrees outside. If I can make it work in grueling temperatures, then so can you. (Field 2 Grill photo)

Print Recipe

Smoking cheese at home is easy! Once you try it, you will wonder why you have not done it sooner. Cheese begins to soften and melt at 90 degrees, so it is important to keep your grill well under that temperature. Some people say you cannot smoke cheese when it is hot outside, but it is doable with one extra step: adding trays of ice to the inside of your smoker.


Serves: Approximately 1 ounce per person
Prep time: 20 minutes
Cook time: 1-2 hours (depending on your preference for smoke infusion)

Ingredients:

  • Wedges of cold, hard cheese (as many as you like)
  • Trays of ice (enough to cover the entire length of your cheese display)
smoked-cheese-recipe-field-2-grill-finished-cheese-wheel
Choose your favorite types of hard cheeses for this cold-smoked cheese recipe, but don't be afraid to try some new ones too! (Field 2 Grill photo)

Special Equipment:

  • Smoke tube
  • Wood pellets or chips for smoke tube
  • Torch or utility lighter


Directions:

  1. Start during the coolest point of the day and move your smoker to the shade. Pick a cool spot in the yard that will remain in the shade for the next couple of hours.
  2. Line the bottom rack of your smoker with trays of ice and close the lid for about 30 minutes. This will charge your grill, similar to when you charge a cooler in preparation for use.

    ice-trays-in-smoker
    Add as many trays of ice to your grill as possible. (Field 2 Grill photo)
  3. Fill your smoke tube with the wood of your choice. For harsh pungent cheeses, choose a fruit wood. For light cheeses, go with mesquite or oak. Really you can do whatever your taste buds tell you. Light the wood with a fire torch and then blow it out. Make sure the wood is burning slowly to create more smoke than heat. Place the smoking tube in the far end of your smoker, opposite end from the stack. Close the lid.

    smoke-tube-and-ice-in-smoker
    Fill your smoke tube with whatever wood chips or pellets you prefer. (Field 2 Grill photo)
  4. If the grill is properly charged and well under the 90-degree mark, pull the EXTREMELY cold cheese from your fridge and place them on the grill grates. If you are sure about the temperature inside the grill, add more ice. Since smoke infuses easier with cold items, make sure your cheese is as cold as possible.

    assorted-cheese-ready-to-smoke-in-grill
    Do not allow the cheese to sit at room temperature. Pull it from the refrigerator and place directly on the grill grates while it is cold. (Field 2 Grill photo)
  5. Place your cheese on the top grate above the trays of ice. The smoke will naturally flow over your cheese and out of the stack. Keep an eye on the temperature, making sure it remains below 90 degrees.

    smoked-cheese-on-grill-grates-with-smoke
    Smoke will flow over the cheese. (Field 2 Grill photo)
  6. If you prefer a light, smokey flavor, pull the cheese from the smoker after 1 hour. If you like a heavy smoke flavor, pull after 2 hours. Since I did so many cheeses at one time and planned on freezing the majority of them, I started pulling different ones at different times for a variety of smokiness. As you can see there was a bit of oil that escaped from the cheese. Just pat dry when you pull it and get the cheese inside to cool down.

    smoked-cheese-recipe
    Vacuum seal your smoked cheese and freeze it for later use. (Field 2 Grill photo)
  7. Let the finished product sit in the refrigerator for at least 24 hours to allow the smoke flavor to really settle in. You can let it sit in the fridge for up to a week. The longer you let it sit the stronger the smokiness will be.
  8. Once at least 24 hours are over, you are ready to vacuum seal your smoked cheese. Freeze it and pull it at will!

    smoked-cheese-recipe-vacuum-sealed
    Vacuum seal your smoked cheese and freeze it for later use. (Field 2 Grill photo)


    smoked-cheese-recipe-field-2-grill-finished-cheese-wheel
    Have fun with how you use your smoked cheese! Add it to queso dips or place on a cutting board for snacking. (Field 2 Grill photo)

For more info on Field 2 Grill, visit: f2goutdoors.com




Like this Simple Cold-Smoked Cheese Recipe? Then you might also like this Easy Venison Summer Sausage Recipe from Traeger.

Easy Venison Summer Sausage Recipe

smoked-venison-summer-sausage-recipe
This Smoked Venison Summer Sausage Recipe is great at any time of the year and is a welcomed appetizer at parties, especially when served with an assortment of smoked cheeses and crackers. (Photo courtesy of Traeger)

This recipe for Smoked Venison Summer Sausage is just what you need to spice up that charcuterie platter.

Ingredients:

  • 3 pounds ground venison
  • 3 tablespoons Morton Salt Tender Quick
  • ½ cup water
  • 3 teaspoons mustard seeds
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

>> Get the full recipe: Easy Venison Summer Sausage


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