1. Cheeses can be cold smoked in just an hour or so and we’d recommend a short exposure to smoke for a truly subtle and complementary smoke flavour.
2. Select any type of cheese, including soft cheeses with rinds. Experiment with different wood flavours to suit the cheese flavour strength. A whisky oak would give amazing flavour to a mature crumbly cheddar, apple or maple will suit a jarlsberg or manchego and beech is a subtle complement to for more delicately flavoured cheeses such as a goats cheese of soft cows milk cheese. Smoked parmesan is another useful larder essential and is delicious grated over pasta, poached eggs or salad.
4. If using a rinded cheese, prick the skin so the smoke can penetrate.
5. Ensure the cheese is at room temperature before putting into your smoker, then smoke for 1 to 2 hours.
6. Remove from the smoker and leave on an open rack to settle for several hours, ideally leave uncovered in the bottom of the fridge overnight. The cheese will take on a wonderful smoky colour and a slightly dryer texture but with concentrated flavours. It’s now ready to eat.
7. Wrap and store as usual.
Include any of your favourite cheeses. Our platter included:
- 1kg mature cheddar block – chop into triangular sections
- 400g Jarlsberg
- 300g Parmesan
Hotsmoked Wood Chips
- Beech or maple chips