Smoked Cheddar
Cheddar develops a bold smoky flavor through cold smoking that perfectly complements its sharp character. Hickory gives the cheese a classic American note with a slightly sweet background. A multi-day rest after smoking is essential for the best flavor result.
Ingredients(for 1 kg)
Instructions
Preparation
2 hoursRemove cheddar from packaging, pat all sides dry, and place on a wire rack uncovered for 2 hours at cool room temperature or in the refrigerator until the surface is completely dry and slightly tacky.
Smoking (3 Sessions)
2–3 hours per sessionMix hickory and apple wood chips. Cool smoker to below 20 °C. Place cheese on the rack and smoke for 2–3 hours. After each session, wrap in parchment paper and refrigerate overnight. Complete 3 smoking sessions on consecutive days.
Aging
At least 3–7 daysAfter the final smoking session, wrap the cheese in cheese paper or plastic wrap with small air holes and let it mature in the refrigerator at 4–8 °C for at least 3, preferably 7 days. The smoke flavor mellows and distributes evenly throughout the cheese.
Pro Tip
Use a mild portion of applewood for cheddar to balance the sharpness of the cheese with a fruity sweetness and avoid an overly bitter flavor.
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