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Step 1
FIll your smoke tube with pellets, and place in smoker or BBQ.
Step 2
Use a small propane torch to light the pellets inside the smoke tube.
Step 3
Allow the pellets to burn for a bit before blowing out the flame. The pellet tube will continue to smoke throughout the whole session.
Step 4
Slice cheese into smaller portions, if desired.
Step 5
Place cheese onto a wire cooling rack and place the rack into your bbq or smoker.
Step 6
Close the lid and smoke with ONLY the smoke tube for 2 hours.
Step 7
After the cheese has cold smoked for 2 hours, remove from the smoker and wrap each piece individually in plain, untreated butchers' paper, or parchment paper.
Step 8
Place the wrapped cheese in the fridge for 24-48 hours to breathe.
Step 9
After the cheese has rested in the fridge for 24-48 hours, unwrap from the butchers' paper, and vacuum seal in the desired portion size.
Step 10
Store the vacuum-sealed cheese in the fridge for 3-4 weeks before eating.