Smoked Emmental with Cherry Wood
Classic Emmental cheese is cold-smoked with sweet cherry wood, developing a deep, aromatic smoky flavor with a fruity note.
Ingredients(for 0.5 kg)
Instructions
Preparation
2 Std.Cut Emmental into even blocks, pat dry with a cloth and let dry uncovered in the fridge for 2 hours.
Smoker Setup
15 Min.Fill the cold smoke generator with cherry wood chips. Place ice cubes in the lower tray of the smoker to keep the internal temperature consistently below 25°C.
Smoking
4-6 Std.Place Emmental blocks on the wire rack and cold-smoke at 18-25°C for 4-6 hours. Turn every 2 hours and replenish ice as needed.
Resting and Maturing
48 Std.Wrap Emmental in cheese paper or parchment paper and let it rest in the fridge for at least 48 hours to allow the smoke flavors to fully develop.
Pro Tip
Cut Emmental into even blocks of about 300-400g, as larger pieces do not absorb smoke evenly. For a more intense flavor, spread the smoking process over two days.
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