How Long To Cold Smoke Cheese?

How long should Cheese sit after smoking?

Let the cheese smoke for 2 hours.

Just keep the temperature around 90 degrees.

After two hours the cheese is fully smoked and it’s time to take it off.

Let it rest of the counter for 1 hour so the outside starts to firm up a bit.

What temperature do you cold smoke cheese at?

Directions

  • Set up your smoker to maintain a temperature of less than 90°F (32°C).
  • To create cold smoke, place the cheese on the grate of your smoker.
  • Place the blocks of cheese directly on the grate and apply light smoke for about 4 hours.
  • Remove the cheese from the grate and place it in a resealable plastic bag.

What is the best cheese to cold smoke?

The Best Types of Cheese to Use for Cold Smoking

Blue Cheese, Gouda, Cheddar, Brie, and Swiss are all examples for cheeses that taste great when smoked and have high melting points. Parmesan is not recommended as the flavor of smoked parmesan can be quite pungent and unappealing.

How do you make a cold cheese smoker?

Smoked Cheese – How to Smoke Cheese | Cold Smoke Generator