Homemade Smoked Cheese
Homemade smoked cheese is simple to make on your smoker grill with gouda, swiss, or sharp provolone. Smoked cheese is an ingredient in the Smoked Salmon Cheese Dip recipe.
Ingredients
- Four 227 gram (8 ounce) blocks of gouda, Swiss, or sharp provolone cheese
Preparation
- Prepare a smoker grill. Cut the cheese into small blocks (113 grams/4 ounces) each.
2. Place foil on the smoke grill. Place chopsticks on the foil that will allow smoke to circulate around the cheese. Place cheese blocks on top of the chopsticks.
3. Keep the smoker very cool, but smoky. Make sure the cheese does not melt or render its butterfat. If it does, it is too hot. Smoke the cheese for 1-2 hours.
Tim Artz
Tim Artz shares his scratch cooking adventure at timsfoodobsession.com. Artz takes a scientific approach to his cooking, drawing upon his experiences and travels to bring flavor and creativity. Artz frequently tends a wood fire at his homemade “Porkulator” barbecue grill or his backyard pizza oven. He’s been featured in the Washington Post and New York Times and was touted as a “hidden gem” alongside Jose Andres, Alice Waters and many others in Secrets of the Best Chefs.
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