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The mystery of the smoked cheese

The mystery of the smoked cheese


Here is the next challenge. Smoked cheese. Thet balcony smoker is meant for warm smoking. It feels happiest at 70 C or hotter. Perfect temperature for cheese.. Fondue.


How do you prevent the cheese turning into yellow paste?


The answer is so simple that you just cannot find it. You have to keep it cool. And it is not that difficult. Just put a plate of ice in the oven and put the cheese on top of it.






And it works. You have to pay attention because the cheese really should not melt. So: Open the lid now and then, reduce the heat, add more ice, remove the oven from the heat, anything to keep the temperature down.


That is the only thing that is a bit tricky. This was the first time trying to smoke a cheese. Usually first tries lead to failure, but this was a great success. The result is fantastic. A lovely smoked cheese! The taste of the smoke fits the cheese perfectly. It does not overpower, the cheese still tastes like cheese and the smoke is real. The smoked cheeses available in supermarkets are not smoked but bathed in a smoke sollution. This is a different animal. Much nicer.






Amd this is how you do it:


  • Buy a cheap, young cheese.

  • Cut it in slices of about 1,5 to 2 cm. (Can be bigger if you have a bigger oven!

  • Dampen the woodchips.

  • Find a container that does not melt and fits in the oven.

  • Light the burners and increase the temperature.

  • Set the burners to the lowest setting.

  • Put the woodchips in the oven, place the leaking tray, the dish with ice, and place the rack with the cheese.

  • Check the temperature of the cheese thoroughly and keep it as low as possible.

  • Turn the cheeses and move them so they smoke evenly.

  • Smoke for approximately one hour.


The cheese is apparentely a bit intense, or not nice. Leave them in the refridgerator for about a week. If possible vacumed.






And there it is: A simple cheap, tasteless, young cheese has been transformed into a true delicacy! It smells so horribly nice. The tastes are so lovely together.... Great, great, great!







Bon appetite!




P.S. I

Works well with camembert as well. Same recipe.




P.S. Visit the brouwstore of Leven in de Brouwerij. The Braumarkt with the best blog of all Brouwland!


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