Smoked Cheese | How To Cold Smoke Cheese Malcom Reed HowToBBQRight

hey welcome back to how to barbecue right today I'm going to be cold smoking some cheese on the cold smoking process we're not using any heat we're just burning some wood smoked real low to add flavor to the cheese that we're going to have on the grill now you can see I've got several different types of cheese you can use whatever kind you want I've got some less expensive blocks that I just got some grocery store then I've got some that cost a little more and it's whatever flavor cheese you want as long as it has a higher melting point and that's pretty much the only trick with cold smoking cheese is you don't want to use something that's going to melt now for the cold smoking process of you need you can do it on pretty much any kind of grill or smoker that you have as long as you can keep those temps down today I'm using my Yoder but I've got a pretty cool product that I'm trying out this it's called an amazing smoke tube now I'm not going to turn my odor on I'm not going to build a fire in the yoader at all the only fire I'm going to have is from these pellets that go in this tube you can check them out these are just regular Apple barbecuers delight pellets that I filled the tube with and you like this tube and you put it in the bottom of your smoker or grill just away from the farthest away from the cheese that you're going to have on there whatever else your Coast walking whether it's salmon or making jerky whatever you're doing but you want to keep the smoke away from it because it does produce some heat and we don't want to risk melting the cheese so the first thing we do is we get our pellets going and I'm just using a little butane torch like a little creme brulee torch to start the first few pellets in here once they get good and hot and smoking I can set this amazing smoke to right inside the cooker and it's going to do its job it's just going to produce a light smoke it doesn't take a whole lot to get this going you see it goes pretty quick I'm just putting it down in the bottom of my oder I'm also going to put my deflector shield in now have my oder switched on just so the fans blowing just a little bit to keep it going but all I want is this thin smoke rolling on this cheese let me give a deflector shield in place so now I kind of have a diffuser for the smoke it's going to throw it out so and keep it from getting too warm and then I'm gonna put my rack in and it will slide our cheese on top so I've got them the mazing smoke tube in the bottom generating this nice Apple smoke not too thick just just to write them out to add some flavour to the cheese and I'm going to get the great sit right up on the top so it's away from it so I'm not any heat zone whatsoever if you're doing this on another type grill to keep the temps down you could put up just a metal pan with some ice in it maybe a little water just anything to keep the temps down it's really best to cold smoked cheese in the winter months when it's cool outside because when you get temperatures up above 75 degrees it's just going to be too hot and they want to melt you're going to release too much oil in the cheese so before I brought the cheese outside I took it out of the package and let it sit out at room temperature for about 30 minutes and that lets some of the oils start to come up to the surface area in the blocks I'm using a cheddar Kobe Jack pepper giant like if you can use any kind of cheese that you like they're all going to take on a unique flavour when you put them in the smoke so only thing now is to close the lid and just let them go for 3-4 hours in this cold smoke environment we're keeping our temps low and we just got a nice mild smoke going over the cheese now if you're if you're not using pellets if you're using a couple pieces of charcoal or maybe a few wood chips you just want to keep them down in the bottom of your smoker and just keep a gentle smoke rolling you don't want it to be thick and heavy the cheese is light and it's just going to absorb some of that flavor from that grill and from the smoker and that's what's going to really taste good on the end product so we'll check on the cheese here a little bit see how we're doing okay it's been four hours on our cheese and the smoke from our tube it's pretty much slowed all the way down so it's had enough smoke that's about as long as you want to go three or four hours but you can see put a little bit of the oil out of the cheese so it got a little warm in there but it never did you know really got up to I would guess above 50 because I got it so far away and I got that deflector shield in between the smoke tube and the cheese so all I did was really get some good smoke out of it so now we're going to take the cheese inside okay we brought the cheese back inside after its smoked for four hours and now it really needs to rest for about seven days in the refrigerator so you can see I wrapped up here you just want to wrap it up and plastic wrap let it hang out in the refrigerator and if there's really excess hole on the top of it sometimes I'll just go ahead and take a paper towel kind of blot it just a little bit just to remove some of that but just tear you off a little bit of plastic wrap you get it wrapped up there's no right or wrong way there as long as it's covered and what this does it really develops the smoked flavor as the cheese cools in there and the holes go back inside it's going it's going to take that smoke flavor that we on the outside and pull it deep inside so when you slice it seven days from now it really has a deeper smoke flavor I'm going to go ahead and try a piece of this because I like to check and see what you know kind of smoke flavor we got knowing that it's going to be stronger after you know a week in the refrigerator but you can still taste a lot of the smoke on the outside at this point - and this was a like a sharp white cheddar though we had it smoked - and it's got a good mild smoke flavor it's not too strong so don't think you're going to get bitter with it you should just be able to get hints of the smoke without it really overpowering you that's what really makes it a different than just traditional cheese on the refrigerator it's really good so I'm gonna get the rest of these wrapped up get them rested in our refrigerator you know smoked cheese like this is great for gifts I give them around the holiday football parties it's good to set out a cheese and cracker makes an excellent smoked sausage and smoke tea splatter so just play around with it you know the key to smoking cheese is keeping that temperature real low you just let it sit and smoke for three or four hours whatever kind of would you like I usually go with the fruit would something mild if you like what we're doing here how to barbecue right please subscribe to our channel we're going to keep putting out videos all year so come back check us out we're also on Facebook and Twitter so hit us up there if you want to send 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Channel: HowToBBQRight

Views: 470,687

Rating: 4.9133263 out of 5

Keywords: smoking cheese, cold smoking cheese, smoked cheese recipes, how to cold smoke cheese, smoke cheese, cold smoking, how to smoke cheese in a smoker, smoked cheeses, how to make smoked cheese, Malcom Reed, How To BBQ Right, howtobbqright, Smoked Cheese

Id: pdpBb78DvL0

Length: 6min 59sec (419 seconds)

Published: Fri Jan 16 2015

Reddit Comments

[u/cellis12]

Cool video, I'm going to have to try this.