Smoked Gouda Beech Classic
A classic Gouda cold-smoked with mild beech wood, developing a nutty and smoky aroma.
Ingredients(for 0.5 kg)
Instructions
Preparation
1-2 Std.Remove the Gouda from packaging, pat dry, and let it air-dry on a smoking rack for 1-2 hours at room temperature.
Smoker Setup
15-20 Min.Pre-cool the smoker to a maximum of 20°C. Fill beech wood smoking dust into the smoke generator. If needed, place ice cubes in a tray below the cheese to maintain temperature.
Smoking
4-6 Std.Place the Gouda on the smoking rack and cold-smoke for 4-6 hours. Regularly check the temperature and ensure it does not exceed 25°C.
Resting
24 Std.Wrap the smoked Gouda in cheese paper or baking paper and let it rest in the fridge for at least 24 hours before slicing.
Pro Tip
After smoking, let the Gouda rest in the fridge for at least 24 hours so the smoky flavor distributes evenly.
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