Smoked Gruyère with Juniper
A classic Swiss Gruyère is enhanced with an aromatic juniper herb crust and then cold smoked. The resinous notes of juniper perfectly complement the nutty, slightly sweet character of Gruyère. The result is a complexly aromatic cheese with a beautiful golden-brown rind.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRemove the Gruyère from its packaging and pat the surface dry with a clean kitchen towel. Mix all spices in a bowl. Rub the cheese generously and evenly with the spice mixture, ensuring all sides are covered.
Drying
4 hoursPlace the seasoned cheese on a wire rack at 10–15 °C (e.g., in the refrigerator uncovered) to dry. The surface should become slightly leathery and dry so that the smoke adheres better.
Cold Smoking
8-12 hoursCool the smoker to below 20 °C. Place the cheese on the rack and cold smoke with beech and juniper chips for 8–12 hours. Check the temperature every 2–3 hours and add ice cubes to the smoking chamber if necessary to keep it cool.
Resting
24-48 hoursWrap the smoked cheese in cheese paper or parchment paper and let it rest in the refrigerator for at least 24 hours. This allows even distribution of smoke flavors and mellows any sharp smoke notes.
Pro Tip
After smoking, let the cheese rest in the refrigerator wrapped in cheese paper for at least 24 hours so the smoke flavors can distribute evenly.
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