Smoked Cheddar Hickory Intense
A robust Cheddar is cold-smoked with intense hickory wood, developing a deep and spicy smoky flavor.
Ingredients(for 0.5 kg)
Instructions
Preparation
2-3 Std.Remove Cheddar from packaging, pat dry, and let it air-dry on a smoking rack uncovered for 2-3 hours at room temperature until the surface feels slightly firm and dry.
Smoker Setup
20 Min.Set the smoker to 15-22°C. Fill hickory smoking dust (optionally mixed with beech wood dust) into the smoke generator. Place ice cubes in a tray below the smoking rack.
Smoking
6-8 Std.Place the Cheddar on the smoking rack and cold-smoke for 6-8 hours. Check the temperature every 45 minutes, replenish ice as needed, and flip the cheese halfway through.
Initial Resting
2 Std.After smoking, let the Cheddar cool uncovered at room temperature for 2 hours so condensation dissolves and the smoke crust firms up.
Fridge Maturation
48 Std.Wrap the Cheddar in cheese paper and let it mature in the fridge for at least 48 hours. The longer the resting time, the more harmonious and deep the smoky flavor becomes.
Pro Tip
Hickory smoke is very intense – for a balanced result, the smoking dust can be mixed 1:1 with beech wood dust to reduce intensity.
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