Smoked Cheese

Step 1

FIll your smoke tube with pellets, and place in smoker or BBQ.

Step 2

Use a small propane torch to light the pellets inside the smoke tube.

Step 3

Allow the pellets to burn for a bit before blowing out the flame. The pellet tube will continue to smoke throughout the whole session.

Step 4

Slice cheese into smaller portions, if desired.

Step 5

Place cheese onto a wire cooling rack and place the rack into your bbq or smoker.

Step 6

Close the lid and smoke with ONLY the smoke tube for 2 hours.

Step 7

After the cheese has cold smoked for 2 hours, remove from the smoker and wrap each piece individually in plain, untreated butchers' paper, or parchment paper.

Step 8

Place the wrapped cheese in the fridge for 24-48 hours to breathe.

Step 9

After the cheese has rested in the fridge for 24-48 hours, unwrap from the butchers' paper, and vacuum seal in the desired portion size.

Step 10

Store the vacuum-sealed cheese in the fridge for 3-4 weeks before eating.