I loves me some smoked cheese, but the Hoffmans stuff runs about $5 for a small chunk. Headed to the store and got some cheap sharp cheddar and monterey jack. Cut them into chunks and since it was 35 degrees outside I knew I could get my cold smoke on. I put some hickory chunks in my chimeny starter over the propane cooker and got them going. Placed the smoldering chunks in the smoker and kept that going for around 3 hours.
The cheese was not getting that smoke color so I kept them on. When I decided to taste a slice I pulled it all off cuz it was so smoked. Darn good though. Still being cheap cheese it does not have the creamy texture, but the flavor is really intense. It will go well in our recipes, especially a good mac and cheese.
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