[CH] Smoking cheese
Eggert, Len (leggert@sysplan.com)
Thu, 26 Jul 2001 18:32:40 -0400
Long time no post, but I couldn't resist this thread.
I've been smoking cheese for many years using a Luhr-Jensen Little Chief smoker (the old top-loading model). It's incredibly easy to do. Just put one load of hardwood "fuel" in the smoker pan, plug it in, and leave it alone for about an hour or so. For fuel, the hickory "sawdust" that LJ sells is excellent, though I usually use very finely processed (in an old spice grinder) applewood chips.
Before putting the cheese in the smoker, I line a medium aluminum loaf pan with foil to hold the cheese. Even at the low operating temperature of this smoker (about 140 degrees F.), the cheese will soften and lose its shape. Don't worry about it. It sets up quickly once in the fridge, albeit now in the shape of the loaf pan. However, I (and everyone who has ever tried this stuff) prefer it at room temperature. However you choose to eat it, it has a wonderful golden "crust" and a heavenly smokiness. I'm sure you could achieve similar results with any smoker, as long as you are careful to maintain the temperature at 140 or less.
By the way, I've smoked many kinds of cheese like this, and the best by far is Monterey Jack. Cheddar tends to separate (the fats and solids), and Jack maintains the subtleties of the woodsmoke better than most.
I have no affiliation with LJ, but I must say they do make a great little smoker for low-temp applications (fish is also great). I've had mine for over 30 years, and it's still going strong.
Cheers
Len Eggert
leggert@sysplan.com