How to make your own cold smoked cheese

Take some Gouda and Vermont White Cheddar. Cut the wax off the Gouda and cut the Cheddar into not big bars around 5 x 8cm or as desired. Place the cheese on a rack of the smoker (here you can see the electric smoker).

Fill the smoker box with the Hickory chips and let it run for about half an hour to get it nice smokey.

Before adding the cheese add two loaf pans full of ice to keep the temp down in the smoker. Then slid the cheese on the top rack.

Left the smoker on for 20 minutes before unplugged it, the temperature never got above 80F (26,7 C).

After one hour, plugged it in for another twenty minutes, followed by another hour to suck in all that lovely smoke.

The cheese took on a slightly darker appearance and smells amazing. Take it out and put it down with a paper towel before bagging it for storage.

My friends tried a piece the first day and did not like it. By the third day, the taste had mellowed and every guest was enjoying it.

Try it for yourself, it is so easy to do. You can use a large cooler, a BBQ or grill. The taste is bolder than smoked cheese from the stores, something that will really impress your family and dinner guests.