📝 About This Recipe
Elevate your charcuterie board with this masterclass in cold-smoking, where the sharp, piquant bite of premium blue cheese meets the mellow, earthy embrace of hickory smoke. This process transforms a standard wedge into a complex delicacy with a golden-hued rind and a deeply savory profile that lingers on the palate. It is a sophisticated marriage of traditional dairy craftsmanship and the primal art of live-fire infusion.
🥗 Ingredients
The Foundation
- 1 pound High-quality Blue Cheese (Stilton, Roquefort, or Gorgonzola Dolce; must be cold and firm)
Smoking Aromatics
- 2 cups Hickory Wood Chips (soaked for 30 minutes if using a traditional smoker)
- 3 pieces Dried Rosemary Sprigs (to be added to the coals for a herbal undertone)
- 4-6 cups Ice Cubes (for the thermal barrier tray)
For Serving & Preservation
- 1 teaspoon Extra Virgin Olive Oil (to lightly coat the knife for clean slicing)
- 2 ounces Honeycomb (for garnish)
- 1/2 cup Marcona Almonds (roasted and salted)
- 6 pieces Dried Black Mission Figs (halved)
👨🍳 Instructions
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1
Select a firm, high-quality wedge of blue cheese. Ensure it is well-chilled, as cold cheese absorbs smoke more effectively and maintains its structural integrity.
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2
Slice the cheese into smaller blocks or thick wedges, approximately 2 inches wide. This increases the surface area for the smoke to penetrate.
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3
Prepare your smoker for cold smoking. If using a charcoal grill or smoker, light only a few briquettes and move them to one far side. The goal is to keep the internal temperature below 90°F (32°C).
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4
Place a large disposable aluminum tray filled with the ice cubes on the lower rack of the smoker. This acts as a heat sink to ensure the cheese doesn't melt.
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5
Place a wire cooling rack directly over the ice tray. Arrange the cheese wedges on the rack, ensuring they are not touching each other to allow for full smoke circulation.
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6
Add the hickory wood chips and dried rosemary to the heat source. Once a thin, blue wispy smoke begins to rise, close the lid of the smoker.
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7
Monitor the temperature religiously. If the internal temperature rises above 90°F, add more ice to the tray or slightly open the vent to let heat escape.
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8
Smoke the cheese for 2 to 3 hours. For a subtle hint, 90 minutes is sufficient; for a bold, campfire-forward flavor, go the full 3 hours.
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9
Every hour, gently rotate the cheese wedges using a chilled offset spatula to ensure even coloring and flavor absorption.
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10
Remove the cheese from the smoker. It may look slightly 'sweaty' or oily; this is normal. Do not taste it yet, as the smoke flavor will be acrid and unbalanced immediately after smoking.
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11
Wrap each wedge tightly in parchment paper, then again in plastic wrap. This allows the cheese to breathe slightly while preventing it from absorbing other fridge odors.
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12
Place the wrapped cheese in the refrigerator for at least 24 to 48 hours. This 'resting' period is crucial as it allows the smoke molecules to migrate from the surface into the center of the cheese.
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13
To serve, remove from the fridge 30 minutes prior to eating to allow the fats to soften and the flavors to bloom.
💡 Chef's Tips
Use 'cold smoke' generators or smoking tubes for the best results without heat. Always start with very cold cheese straight from the refrigerator to prevent premature melting. Avoid using soft 'creamy' blues like Gorgonzola Dolce unless you are very experienced; firmer blues like Maytag or Stilton are much easier for beginners. If the smoke flavor is too intense after resting, simply trim a thin layer off the outside of the wedge. Never use 'liquid smoke' as a substitute; the depth of flavor from real wood is incomparable.
🍽️ Serving Suggestions
Serve alongside a glass of vintage Port or a sweet Sauternes to balance the smoky saltiness. Crumble over a grilled wagyu beef burger for a gourmet twist on a classic. Pair with sliced Bosc pears and a drizzle of truffle honey on a sourdough crisp. Incorporate into a warm potato salad with crispy bacon and chives. Serve as part of a deluxe charcuterie board with dark chocolate shards and candied walnuts.