{"id":1996,"date":"2020-10-23T14:50:27","date_gmt":"2020-10-23T18:50:27","guid":{"rendered":"http:\/\/www.smokinlicious.com\/blog\/?p=1996"},"modified":"2021-11-05T13:11:43","modified_gmt":"2021-11-05T17:11:43","slug":"the-easy-method-to-cold-smoked-cheese","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/the-easy-method-to-cold-smoked-cheese\/","title":{"rendered":"COLD SMOKED CHEESE"},"content":{"rendered":"

<\/h1>\n
\"Cold

Cold Smoked Cheese is a very simple technique with very rewarding results. Follow our instruction and enjoy some all natural smoked cheese.<\/p><\/div>\n

THE EASY METHOD TO COLD SMOKED CHEESE<\/h2>\n
\"listen

listen to our blog regarding wood chips for smoking<\/p><\/div>\n

 <\/p>\n

The cooler season is here and that\u2019s the perfect time to think about cold smoking techniques that bring special flavoring to heat sensitive items.\u00a0 First up for us, cheese!\u00a0 We\u2019re lighting up the Technique Cast Iron Stove Top Smoking Pan<\/a> and loading it up with our favorite varieties of cheese in preparation for a couple of \"Therecipes.\u00a0 If you don\u2019t own a stove top smoker pan, see our blog titled \u201cThe Kitchen Find\u201d<\/a> which will guide you on using items likely found in your own kitchen.<\/p>\n

<\/p>\n

Cold Smoked Cheese- 90\u00b0F or Less<\/em><\/strong><\/span><\/h2>\n

Cold smoking<\/a> requires that you keep the temperature below 90\u00b0F.\u00a0 That may sound like a challenge but when you use a stove top smoker – equip it with an ice cube pan – you\u2019re on your way to all things cold smoked.\u00a0 The best chips to use for this method of smoking are SmokinLicious\u00ae Minuto\u00ae Wood Chips.<\/a> \u00a0<\/strong>I\u2019m electing to use Wild Cherry<\/a> for the balance of flavors between my cheese choices.\u00a0 These chips will combust evenly and slowly, releasing a steady smoke vapor that will work well with the cheese.<\/p>\n

First, the stove top smoking pan needs to be set up.\u00a0 The Technique pan comes with everything needed, including a drip pan.\u00a0 We won\u2019t be using the drip pan for its intended purpose but rather, to become an ice pan.\u00a0 An ice pan will help to keep the temperature of the smoking pan below 85\u00b0 F; and that means you can \"Wesmoke all types of foods that normally couldn\u2019t be exposed to heat! (chocolate, cheese, fragile fruits, candies, etc)<\/p>\n

Be sure you have a handful of wood chips in the base pan before adding the drip pan full of ice cubes.\u00a0\u00a0 Place the wood chips in the center of the pan then fill the drip pan completely with ice.\u00a0 Then add the grill pan and get the cheese out of the refrigerator.\u00a0 Remember, you will be smoking the cheese for a few hours so you\u2019ll need to refill the drip pan with ice cubes every hour.\u00a0\u00a0 There is no need to replenish the wood chips as a single handful will be plenty.<\/p>\n

<\/h4>\n

Cold Smoked Cheese- The Ice Tray<\/em><\/strong><\/span><\/h2>\n

With the heat set to the lowest setting possible on your stove top, the drip pan filled with ice cubes to reduce the temperature even more, the cheese selections which include Swiss, horseradish cheddar, muenster, and fresh mozzarella, are added to the grill pan.\u00a0 Place the cover on and this should be left untouched for at least an hour.\u00a0 Once the hour passes, it will be time to replace the ice cubes in the drip pan.\u00a0 Be sure to leave the cover on the grill pan when changing out the ice tray.\u00a0 This should be done every hour up to the final hour you want to smoke.\u00a0 I am doing a four-hour process on my cheese today so I will replace the ice pan three times.\u00a0 That\u2019s it!<\/p>\n

\"OurOnce infused, remove the cheese, wrap in wax or parchment paper and refrigerator for at least 2 days to allow the smoke vapor to release throughout the cold smoked cheese process.\u00a0 Then get ready to enjoy your smoked cheese as is, or include in recipes.\u00a0 We have 2 recipes coming up: A smoked cheese and bacon quiche<\/a> and smoked grilled cheese with tomato and pepper jelly.<\/a><\/p>\n

I hope I\u2019ve inspired you to try cold smoked cheese on the stove top.\u00a0 We need your comment and rating, so subscribe and follow us so you don\u2019t miss a thing.\u00a0 As always we welcome your suggestions as well on recipes and techniques you want to learn about.\u00a0 We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.<\/p>\n

The Culinary Crew<\/u><\/em><\/strong> wants you to know<\/u> \u2026<\/em><\/strong><\/p>\n

\u2026 that this cold smoking process is also ideal for giving a smoky taste to many kinds of nuts \u2013 almonds, pecans and even just plain old peanuts do very well with accepting smoke vapors from cooking wood chips used in cold smoking techniques.\u00a0 Enjoy and have fun with this!<\/p>\n

SmokinLicious products:<\/h2>\n

Wood Chips- Minuto\u00ae<\/a><\/h3>\n
\"More

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques<\/p><\/div>\n

Related reading:<\/h2>\n

<\/p>\n

-TO THE SMOKE THE CHESTNUT GOES!<\/a><\/h3>\n

-THE KITCHEN FIND!<\/a><\/h3>\n

-THINGS YOU DIDN\u2019T KNOW YOU COULD SMOKE<\/a><\/h3>\n
\"Dr

Dr Smoke- “Try this all natural way to smoke your cheese, most commercial cheeses are chemically smoked.”<\/em><\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

THE EASY METHOD TO COLD SMOKED CHEESE   The cooler season is here and that\u2019s the perfect time to think about cold smoking techniques that bring special flavoring to heat sensitive items.\u00a0 First up for us, cheese!\u00a0 We\u2019re lighting up the Technique Cast Iron Stove Top Smoking Pan and loading it up with our favorite […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[326,63],"tags":[40,36,34,201,350,351,87,32,58,33,42,352,166,167,125,116,38,37,35,30],"class_list":["post-1996","post","type-post","status-publish","format-standard","hentry","category-cold-smoking","category-stovetop-smoking","tag-alder","tag-ash","tag-beech","tag-cheese","tag-cold-smoked","tag-cold-smoked-cheese","tag-cold-smoking","tag-culinary-quality-wood-products","tag-hardwood","tag-hickory","tag-minuto","tag-smoked-cheese","tag-smoker-wood-chips","tag-smoking-wood-chips","tag-smoking-woods","tag-stove-top-smoking","tag-sugar-maple","tag-white-oak","tag-wild-cherry","tag-wood-chunks"],"yoast_head":"\nCOLD SMOKED CHEESE - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Cold Smoked Cheese is a very simple technique with very rewarding results. 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