Smoked Cheddar

Given the recent cold temperatures and relatively low cheese prices around Christmas, I decided to try my hand at cold smoking a bit of cheddar on the WSM.  The goal: two hours of smoke at 90°F or less.

For the fire, I used four lit hardwood briquettes, sitting on a bed of apple wood chips that had been soaked in water for 20 minutes.  I cut 900g of old and extra old cheddar into 1″ to 2″ chunks, arranged on a disposable BBQ grate.  The WSM worked well, with the temperature hitting 95°F just before the two-hour mark.  The cheese smelled great.  After it cooled completely, I packed it to mellow out for a week before tasting.


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