The love of people for smoked cheese can be increased by cold smoking them. The following methods illustrate how to cold smoke cheese.
You should be careful about the temperature before you can start to cold smoke your cheese. The process of smoking any type of food without using fire in any way is what is known as cold smoking. Fish, cheese, and nuts are some of the foodstuffs that can be cold smoked. The average smoking temperature is from sixty to ninety degrees. The cold smoking temperature normally varies from one food staff to the other. Cheese normally have a melting point of between ninety to one hundred and fifty degrees.
The next thing to do is to choose the wood for cold smoking your cheese. You should make sure that you choose the right wood for cold smoking process of your cheese. Some of the woods that are normally considered the best for smoking cheese include applewood, cherry wood, hickory wood, pecan wood, and oak wood. Saw dust pellets can as well be used to make smoke because heat is not necessary for cold smoking process. One way you can generate enough smoke is by soaking the wood in water for like forty-five to sixty minutes.
The type of smoker is also an important consideration in the process of cold smoking cheese. In order to suppress the temperature rise, some smokers normally require the use of ice tray. The position of ice tray is above the heating element. An efficient smoker normally have a cold smoking system. The Ice is normally filled on the insulating walls for the case of masterbuilt smoker.
The fourth step of cold smoking cheese is to now load your cheese. The first thing you need to do before you embark on loading the cheese, you need to cut them in the right shape. The recommended shapes are the skinny long strips which capable of being smoked well due to increased surface area and they also fit nicely onto the cracker. Cheese normally take approximately one hour to get a nice smokey flavor. If you take more than two hours to smoke your cheese, they will start to attain bitter taste. The type of smoker and wood used determines the flavor of the cold smoked cheese in a big way.
The last step is to store you cold smoked cheese depending on when you intend to eat them. You can store your cheese in a plastic wrapper if you intend to eat it in less than two weeks time. The importance of leaving your cheese in a refrigerator for three weeks is to let all the flavors to settle in.