Smoking Vessel- Something to place cheese in to hold smoke, i.e. a grill or smoker. You are NOT lighting it, it's just a holder with a lid & vent.
-Pick your favorite cheese blocks & cut into smaller 3-4" chunks. Remove any rind -Transfer cheese blocks to a Wire/Cooling Rack for easy transport to & from your smoking vessel
-Fill smoker tube with mild wood pellets. Fruit woods are great. I like Apple & Pecan woods for smoked cheese. -Light smoker tube & allow to burn 3-4 mins, then blow out.
Start smoking!
-Place smoking tube in smoking vessel, farther from cheese and close. -You may turn cheese a couple times -Smoking cheese a total of 2 Hours
Rest & Refrigerate
-After the cheese smoking is complete, allow to rest 1 Hr -Then wrap the cheese in wax or parchment paper, then refrigerate 24 Hours
After 24 Hours...
-After 24 hours, vacuum Seal the cheese or place in zip top bags for 2 weeks to allow smoke flavor to age & mellow out. -DO NOT TRY cheese early, you will be disappointed.
No Sealer? It's Ok
-If you do not have a vacuum sealer, use this water bowl and zip top method to seal up cheese. -Once all Cheese Sealed, AGE your Cheese for 2 Weeks. (Not Optional)
After 2 weeks...
Go ahead and enjoy your homemade smoked cheese at 2 weeks or later. You can leave them sealed up in the fridge to enjoy for up to 6 months!