Smoked Gruyère Swiss Style
Classic Swiss Gruyère cold smoked over beechwood for a deep, nutty smoke flavor.
Ingredients(for 0.5 kg)
Instructions
Preparation
2 Std.Remove Gruyère from packaging, pat dry and place on a wire rack uncovered in the refrigerator for 2 hours until the surface is slightly dry.
Smoker Setup
20 Min.Cool smoker to a maximum of 18°C. Mix beech and cherry wood chips and fill into the cold smoke generator. Place cheese on the middle rack.
Smoking
6-8 Std.Cold smoke the cheese for 6-8 hours. Keep temperature constantly below 20°C. Flip the cheese once halfway through for even smoke distribution.
Resting
24 Std.Remove cheese from smoker, wrap in parchment paper and rest in the refrigerator for at least 24 hours before cutting.
Pro Tip
After smoking, wrap the Gruyère in parchment paper and rest in the refrigerator for at least 24 hours so the smoke flavor distributes evenly throughout the cheese.
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