Smoked Cheese
Discover the art of Smoked Cheese with our easy, flavorful recipes. Elevate your meals with rich, smoky goodness perfect for snacks, mains, and more! Get started today.
Ingredients
- Smoked Cheese: Choose your favorite variety smoked cheddar for a bold kick gouda for a creamy tang, or mozzarella for a mild yet melt-worthy option.
- Milk: If you're crafting homemade cheese opt for whole milk for richer flavor and texture.
- Salt: Essential for enhancing the natural flavors of the cheese.
- Starter Cultures: These help develop the unique taste and texture of your cheese if making from scratch.
- Smoke Flavoring or Wood Chips: For that authentic smoky aroma use liquid smoke or wood chips like hickory, applewood, or mesquite.
Optional Add-Ins for Extra Zing :
- Fresh herbs like thyme or rosemary
- Spices such as paprika or cayenne for a spicy twist
- Garlic powder or minced garlic
- If you’re using store-bought smoked cheese no worries! You can still elevate your dish with these simple additions. Remember, the beauty of smoked cheese lies in its adaptability it works beautifully in both classic and creative recipes.
- Now that we’ve got our ingredients ready let’s move on to the fun part: the instructions! Don’t worry, I’ll guide you every step of the way.
Instructions
Prepare the Milk and Cultures :
- Heat the milk to around 86°F (30°C) in a double boiler or over low heat. Remove it from the heat and add your starter cultures. Stir gently to combine and let it sit for about an hour to allow the cultures to work their magic.
Add Rennet and Curdle :
- Dilute rennet in non-chlorinated water and stir it into the milk mixture using an up-and-down motion. Let it sit undisturbed for 30-45 minutes until a clean break forms (the curds should separate cleanly from the whey when you insert a knife).
Cut and Drain the Curds :
- Cut the curds into small cubes and let them rest for 10 minutes. Gently stir them while heating the mixture to 100°F (38°C) over 30 minutes. Once heated, drain the whey and transfer the curds to a cheesecloth-lined mold.
Press and Age :
- Press the curds lightly under weight for several hours or overnight. Allow the cheese to age for a few weeks to develop its flavor fully.
Smoke the Cheese :
- Once aged, place the cheese in a smoker with your choice of wood chips (hickory, applewood, or mesquite). Smoke at a low temperature (around 90°F/32°C) for 1-2 hours to infuse the smoky aroma without melting it.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 250 kcal |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 50mg |
| Sodium | 300mg |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sugar | 2g |
| Protein | 15g |