I for one love it. After reading several articles about smoking cheese I decided to try it myself. The first time was an adventure for sure. Preparation is fairly easy and does not require much at all. Cheese, a cutting board, parchment paper, a cookie sheet, a 14oz can, mesh, 2 pop rivets, wood chips and a smoker.
The first thing we need to do is assemble the can. Take a 14 oz soup can made of steel preferably. Cut both the top and bottom off. Use some kind of mesh with a fairly tight weave. Fold the mesh up the sides of the can and attach it to the can with the pop rivets.
Now you are ready to build the fire. Usually I wait until I am cooking in the "ECB" and use a couple of pieces of charcoal from that fire to place in the can. I will smoke the cheese in the horizontal smoker as I can control the heat from the can better. You only want to use a SMALL fire so that you don't raise the temp up too high.
The temp MUST remain low so that the cheese does not melt. Add a mix of wet and dry wood chips to the fire. This will help keep the temp down. It will also give a LOT of smoke to the chamber. The goal here is to add smoke to the cheese and not cook it. Keep the smoke rolling for about three hours. Depending on the thickness of the cheese and how much is in the smoker you can adjust the time longer or shorter to get a good full smoke flavor.
After the cheese comes out of the smoker you will want to wrap it in plastic wrap and place it in the refrigerator for a week before using. The plastic wrap will allow the smoke to penetrate deeper into the cheese and even the flavor.
Try this simple idea and enjoy some real intense flavor with your cheese!
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