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Cold Smoked Cheese
(
Approximate
cooking time: 20-60 min.)
1 block of cheese (semi-hard or hard cheese is recommended)
Aluminum foil
NOTE: Smoking cheese is best done when the outside temperature is
below 80 degrees.
Start grill and adjust setpoint temperature to Smoke. Allow grill to pre-heat,
approximately 10 minutes. Cut cheese into squares no larger than one and a half
inches thick. Place cheese blocks on foil arranged on top of grate inside
Warmer/Smoker box, or use pie tin or plate for the cheese. Smoke cheese for
approximately 20-60 minutes, depending on the level of smoke flavor you desire.
Carefully remove after smoking and allow cheese to cool. Store in an air-tight
container in the refrigerator.
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