Cold Smoked Cheese
It's a cold smoke. Buy yourself an A-MAZE-N tube, fill it with pellets and you're good to go. The smoke is quick, the wait is long, but the result is beautiful.
Ingredients
- Cheese
Instructions
- Fill up your tube with pellets, take a torch to it and let it flame for about 5 minutes. You can either blow it out and let it it smolder, or shutting the smoker usually does it for me.
- Have decent sized chunks on a rack - not the whole brick, but maybe half of it. Place it in the smoker and let it go for two hours. Flip halfway through if you want.
- After two hours, pull it and wrap the pieces in butcher paper. Place in the fridge for 2 days to let it settle.
- Vacuum seal the cheese and keep it in the fridge for about 2 weeks. Enjoy when ready!