📝 About This Recipe
This recipe transforms a mild, creamy young Gouda into a complex masterpiece through the delicate art of cold smoking. The process infuses the cheese with a deep, campfire aroma and a savory depth that perfectly balances the natural sweetness of the dairy. Homemade smoked cheese offers a nuance and buttery texture that mass-produced versions simply cannot replicate, making it the ultimate addition to any gourmet spread.
🥗 Ingredients
The Cheese
- 2 pounds Young Gouda Cheese (mild, semi-hard variety, cut into 1/2 lb blocks)
Smoking Essentials
- 2 cups Hickory or Applewood Pellets (for a clean, consistent smoke)
- 4-6 cups Large Ice Cubes (to maintain a cold environment)
- 2 cups Distilled Water (for the ice pan)
For the Protective Coating & Storage
- 1 pound Food-grade Cheese Wax (optional, for long-term aging)
- 2 yards Cheesecloth (to wrap during the resting phase)
Infusion & Serving Accents
- 2 tablespoons Extra Virgin Olive Oil (for a light post-smoke rub)
- 1 teaspoon Dried Rosemary (finely crushed)
- 1/2 teaspoon Coarse Sea Salt
- 1/2 teaspoon Whole Black Peppercorns (freshly cracked)
👨🍳 Instructions
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1
Begin by removing the Gouda from its packaging. Cut the 2-pound block into four smaller 1/2-pound rectangles; this increases the surface area for the smoke to penetrate.
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2
Place the cheese blocks on a wire rack and let them sit at room temperature for about 45-60 minutes. This allows a slight 'skin' or pellicle to form, which helps the smoke adhere better.
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3
Prepare your cold smoking setup. If using a pellet grill, do not turn on the heat; instead, use a pellet smoker tube or a cold smoke generator filled with hickory or applewood pellets.
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4
Place a large baking pan filled with ice and a little water on the bottom grate of your smoker. This acts as a heat sink to ensure the internal temperature stays below 90°F (32°C), preventing the cheese from melting.
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5
Light the pellet tube and ensure it is producing a steady, thin blue stream of smoke. Once the smoke is consistent, place the wire rack with the cheese on the upper grate, as far from the smoke source as possible.
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6
Close the lid and smoke the cheese for 2 to 4 hours. For a light, subtle flavor, 2 hours is sufficient; for a robust, dark flavor, go for the full 4 hours.
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7
Every 45 minutes, open the smoker quickly to flip the cheese blocks and rotate their positions. This ensures even coloring and flavor distribution.
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8
Monitor the ambient temperature inside the smoker using a digital probe. If it rises above 85°F, add more ice to the water pan immediately.
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9
Once the cheese has reached a beautiful light amber hue, remove it from the smoker. Do not be alarmed if it smells very intensely of 'ashtray' at this point—this is normal.
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10
Lightly pat the cheese with a paper towel to remove any surface moisture or oils that may have drawn out during the process.
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11
Wrap each block loosely in parchment paper or cheesecloth and let it rest in the refrigerator for 24 hours. This allows the initial harsh smoke volatile compounds to dissipate.
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12
After 24 hours, vacuum seal the blocks or wrap them very tightly in multiple layers of plastic wrap. This 'mellowing' phase is crucial; the smoke needs time to migrate from the surface to the center of the block.
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13
Store the sealed cheese in the refrigerator for at least 2 weeks before consuming. The flavor will continue to improve and soften for up to 4 weeks.
💡 Chef's Tips
Always choose a 'young' or 'mild' Gouda, as aged Goudas are too dry and won't absorb smoke as well. Never smoke cheese on a hot day; the ambient temperature should ideally be below 60°F outside for the best results. If the smoke flavor is too strong after the 2-week mellowing period, simply trim a very thin layer off the outside of the block. Use fruitwoods like cherry or apple for a sweeter profile, or hickory for a more traditional, bacon-like intensity. Ensure your smoker vents are open; stagnant smoke can turn the cheese bitter.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Dry Riesling or a buttery Chardonnay to cut through the smokiness. Serve alongside sliced Honeycrisp apples and Marcona almonds for a classic texture contrast. Melt over a premium wagyu beef burger with caramelized onions for an elevated backyard feast. Crumble into a warm spinach and bacon salad with a maple vinaigrette. Accompany with a spicy fig jam or apricot preserves on a rustic sourdough cracker.