Smoked Gouda
Gouda is cold-smoked to develop an intense smoky flavor without melting the cheese. Several short smoking sessions produce a deep, balanced aroma. After smoking, the cheese should rest for at least 24 hours to allow the flavor to distribute evenly.
Ingredients(for 1 kg)
Instructions
Preparation
1–2 hoursRemove Gouda from packaging, pat dry, and place on a wire rack at room temperature or in the refrigerator uncovered for 1–2 hours until the surface is slightly dry and tacky.
First Smoking Session
2 hoursBring smoker to below 20 °C. Mix beech and cherry wood chips and place in the smoking tray. Place cheese on the rack and cold-smoke for 2 hours. Then wrap cheese in parchment paper and rest overnight in the refrigerator.
Second and Third Smoking Sessions
2 hours each on 2 more daysRepeat the process on two more days. After the final smoking session, wrap the cheese in cheese paper or wax cloth and let it mature in the refrigerator for at least 24 hours, ideally 3–7 days, before cutting.
Pro Tip
Only smoke when outdoor temperatures are below 15 °C or cool the smoker with ice cubes to keep the internal temperature below 20 °C so the cheese does not melt.
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