Unless your outdoor temperature is well above 80✯, you really shouldn’t need the ice block if you are using something like the A-Maze-N-Pellet-Smoker as it just doesn’t generate enough heat to melt the cheese. I’ll have to try a domestic Parm as it would kill me to fiddle with a Parmesano Reggiano. The Asiago was so good I had to hide it so I could have it all to myself. The cheeses aren’t wet enough to need to become sticky. A week to ten days has been about the right waiting time, and I think David is right about not needing to form a pellicle. I have an A-Maze-N-Pellet-Smoker and a Big Green Egg, and have done mozzarella, domestic Asiago and a couple of bricks of 4-year old Vermont cheddar.
How do you make cheese cheddar full#
What I wound up with is a delicately smoked product (I’d call it cold-smoked) cheese that will be delicious with the full 2 weeks maturity. I have kept a third of the cheese out to nibble while the rest matures for the 2 weeks.
I then put the other cheese and smoke pack to use. I think any longer it would have puddled and melted. I waited the better part of an hour and a half before I checked and removed the cheese because the smoke pack was done and apparently so was the cheese. Then when the smoke was going, I closed the lid of the turned-off grill. Once that was going, I used a perforated broil pan to place half the cheese and put it on the far side of the grill. The hardest part was getting the charcoal to light. I used a tin foil pan and several lumps of charcoal. I had 4 blocks of marble, mozzarella, jalapeno, havarti and spiced gouda. To start, I made 2 smoke pouches for the grill, one with apple chips and one with cherry chips. This smoked cheese was so much easier than I thought it would be, with what I’m hoping will be delicious results. Great combo! Can’t wait to try more cheese and cold-smoked salmon and trout. This is so much fun! And now I can make my wild mushroom tartlets with applewood–smoked goat cheese and truffle oil. One week later, I tasted the Gouda and it was perfect. The recipe says to refrigerate for 2 weeks to mellow out the smoke flavor. I tasted it right after smoking and the cheese was a little bitter. The Gouda took about 5 hours (the recipe says 4 hours, but the smoke didn’t seem to be reaching the center of the cheese). It was only 70☏ in Santa Monica, so the grill didn’t need to be shaded, but if you live where it’s really hot, you might want to put your grill in a shaded area or cover it with an outdoor umbrella. I hung an analog meat thermometer in between the grates of the grill and closed the lid.
The directions that come with the smoker explain all this. I used applewood sawdust, enough to cover 1 1/2 rows of the smoker, and lit it on one side. He’s a wealth of information.ġ) Freeze the cheese for 2 hours before smoking, so that the cheese melts less quickly, allowing the smoke flavor to be better dispersed throughout the cheese.Ģ) Fill a milk carton with water and freeze it, wrap it in aluminum foil, and put it on the grate above the heat source, then place the A-Maze-N smoker next to the milk carton.ģ) Place the grill grate above the lower grate and place the cheese off to the side of the smoke.Ĥ) Don’t let the heat go above 85☏ (29☌), as the cheese starts to melt a bit at 90☏ (32☌). First, if you don’t have a smoker but just a grill (gas or charcoal), you must buy an A-Maze-N-Pellet-Smoker from and talk to Todd. I love smoked cheese! And it’s so easy to make at home.
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