Easy smoked mild cheddar recipe
I’m using applewood for this recipe because it is a mild smoking wood, and the cheddar is also a mild cheese that doesn’t need intense smoke flavors. When smoking cheese, you’re using a technique called “cold smoking.” You can’t smoke cheese at high temperatures because it melts, so cold smoking is the way to infuse it with smoke wood flavor slowly.
Charcoal smoker
Applewood
Smoke tube
Grill thermometer
Parchment paper
- 8 lbs of mild cheddar cheese
Take your smoker and set it up for cold smoking. You can use a cold smoke generator if you have one of a tube smoker. Add applewood chunks. You can use chips too because you’re only smoking for a couple of hours.
Check the temperature with your grill thermometer. The grill surface temperature cannot exceed 80 degrees F (26 Celcius).
Place the block of cheese on the grates. Close the lid and wait 30 minutes.
After 30 minutes, turn over each block of cheese.
Now continue flipping over each cheese block every 30 minutes until the 2 hours are up.
Once ready, wrap each cheese block in parchment paper but don’t wrap too tightly.
Place the cheese in the refrigerator for about one day.
After a day, take the parchment paper off the cheese and place each block into a sealed ziplock bag. Wait for 10-14 days before consuming the cheese. The longer you let it rest in the fridge, the better the cheese tastes.
