How to cold smoke cheese

First

Make sure everything is turned off. Remove wood chip tray from your Masterbuilt® Digital Electric Smoker and store in a safe place. Open your air damper all the way. Add wood chips to your slow smoker. Power on slow smoker.

Next Steps

1. Cutting cheese into smaller pieces will provide more smoke infusion into each piece of cheese. Ideal internal smoker temperature is approximately 20°C. Avoid melting cheese by not exceeding temp of 30°C.
2. Smoke for 2-6 hours.
   – Wood selections are based on preference – apple or hickory are typically preferred.
   – Soft cheeses absorb more flavour than harder cheeses.
   – Remove any protective coatings around the cheese for maximum smoke infusion.
3. Allow cheese to completely cool.
4. Dry any excess moisture from the cheese.
5. Wrap in plastic wrap or sealable bag. (Don’t forget to label and date!)
6. To maximize flavour, store cheese in refrigerator for two weeks prior to eating

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