Smoked Blue Cheese

Name: Geräucherter Blauschimmelkäse
Total time: 3 h
Ingredients: 300 g Gorgonzola oder Roquefort; 80 g Eichenholzchips Whisky-Fass; 40 g Buchenholzchips; 10 ml Whisky

Smoked CheeseOtherCold SmokingMedium3-4 hrs15-20°COak (Whisky Barrel), Beech

Intense blue cheese cold smoked over whisky oak wood for a complex combination of pungency and smoke flavor.

Ingredients(for 0.5 kg)

Gorgonzola or Roquefort300 g

Whisky barrel oak chips80 g

Beechwood chips40 g

Whisky10 ml

Instructions

Preparation

2 Std.

Carefully remove blue cheese from packaging, pat dry and leave on a wire rack uncovered in the refrigerator for 2 hours to dry.

Smoker Setup

15 Min.

Drizzle oak chips with a splash of whisky and let infuse for 10 minutes. Mix with beechwood chips and fill into the cold smoke generator. Cool smoker to max. 18°C.

Smoking

3-4 Std.

Place cheese on the rack and cold smoke for 3-4 hours. Keep temperature below 20°C. Carefully flip the cheese once halfway through the smoking time.

Resting and Serving

24 Std.

Wrap smoked blue cheese in parchment paper and rest in the refrigerator for 24 hours. Serve with walnuts and honey.

Pro Tip

Oak wood from whisky barrels pairs perfectly with the salty blue cheese – alternatively flavor a small amount of wood chips with a drop of whisky.

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