Smoked Provolone
Provolone is cold-smoked to infuse a deep smoky flavor into the semi-firm cheese. The mild, slightly sweet base flavor of Provolone pairs beautifully with beechwood smoke. The result is an aromatic cheese that shines on its own, on antipasti platters, or melted on bruschetta.
Ingredients(for 1 kg)
Instructions
Preparation
1-2 hoursRemove the Provolone from packaging, pat dry, and place on a wire rack at room temperature for 1-2 hours until the surface feels slightly leathery and dry.
Smoker Preparation
15 minutesCool the smoker to below 22 °C. Distribute beech and applewood chips in the smoke chamber. In warm ambient temperatures, place a tray of ice cubes beneath the cheese to control temperature.
Smoking
4-6 hoursPlace the Provolone in the prepared smoker and cold smoke for 4-6 hours. Maintain a constant temperature between 15-22 °C. Flip the cheese halfway through the smoking process.
Resting
24-48 hoursWrap the smoked Provolone in parchment paper and rest in the refrigerator for at least 24 hours. This allows the smoke flavor to penetrate deeply into the cheese and develop its full character.
Pro Tip
After smoking, wrap the cheese in parchment paper and rest in the refrigerator for at least 24 hours so the smoke flavor distributes evenly throughout.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.