Enjoy the rich, smoky flavor of cold-smoked cheese using the Louisiana Cold Smoke Box. Perfect for appetizers or charcuterie boards!
Ingredients: 1-2 blocks of your favorite cheese cheddar, gouda, or mozzarella work well. Wood chips for smoking applewood or hickory. Ice for the Louisiana Cold Smoke Box.
Instructions: To improve the cheese blocks' ability to absorb smoke, cut them into smaller pieces. To keep wood chips from burning too quickly, soak them in water for about half an hour. To maintain a low temperature, prepare the Louisiana Cold Smoke Box by adding ice. Fill the Louisiana Cold Smoke Box's smoker box with the soaked wood chips. Place the cheese slices inside the box on the cold smoking racks. Make sure the Cold Smoke Box is correctly sealed by closing the lid. Initiate the smoking process while maintaining a temperature inside the box below 90F 32C. For two to three hours, cold smoke the cheese, adjusting the wood chips as necessary to maintain a consistent, light smoke. When finished, take the cheese out of the smoker and allow it to settle before storing it in the refrigerator. Before serving, place the smoked cheese in the refrigerator for a few hours to bring out the flavor.
Prep Time: 30 minutes
Cook Time: 180 minutes
Eva gonzalez