Smoked Feta
The salty, crumbly Feta gains an additional aromatic depth through cold smoking that beautifully complements its characteristic tanginess. Smoking forms a slightly golden, aromatic crust while the interior remains creamy and moist. Smoked Feta is an exceptional ingredient for salads, roasted vegetables, wraps, and pasta dishes.
Ingredients(for 1 kg)
Instructions
Preparation
1-2 hoursRemove the Feta from its brine, pat dry, and place on a wire rack in the refrigerator for 1-2 hours to dry. Before smoking, rub the surface of the Feta thinly with olive oil – this helps absorb the smoky flavor and protects the cheese from drying out.
Smoker Preparation
15 minutesCool the smoker to 15-22 °C and place a tray of ice cubes beneath the wire rack. Distribute beech and cherry wood chips in the smoke chamber. A mixture of beech and cherry creates a balanced, not overly intense smoke flavor.
Smoking
3-5 hoursPlace the prepared Feta in the smoker and cold smoke for 3-5 hours. Temperature must not exceed 22 °C. Carefully turn the Feta halfway through so both sides are smoked evenly.
Resting and Storage
12-24 hoursWrap the smoked Feta in parchment paper and rest in the refrigerator for at least 12 hours. Optionally, the Feta can be stored in fresh olive oil with herbs to intensify and preserve the flavor. Keeps for up to 2 weeks in the refrigerator.
Pro Tip
Do not break the Feta block – it remains more stable during smoking as a whole piece. For a more intense smoky flavor, the Feta can be returned to its original brine after smoking, which preserves and deepens the smoky aroma.
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