📝 About This Recipe
This recipe elevates a traditional English-style clothbound cheddar into a smoky masterpiece using a cold-smoking technique that preserves the cheese's complex, crumbly texture. By wrapping the wheel in lard-soaked muslin, we protect the structural integrity of the cheese while allowing the sweet, campfire essence of hickory and applewood to permeate the curd. The result is a sophisticated balance of sharp, lactic tang and a deep, savory umami finish that rivals the finest artisan creamery offerings.
🥗 Ingredients
The Cheese Base
- 2 pounds English-style Clothbound Cheddar (aged at least 9-12 months, cut into 1-pound blocks)
- 1/2 cup Rendered Leaf Lard (high quality, melted and slightly cooled)
- 2 large sheets Cheesecloth (Muslin) (unbleached, 100% cotton)
The Smoking Elements
- 3-4 pieces Hickory Wood Chunks (for deep, traditional smoke flavor)
- 2 cups Applewood Chips (soaked in water for 30 minutes for sweetness)
- 5 pounds Ice Cubes (to maintain a cold smoking environment)
For the Finishing & Serving
- 1/2 cup Dried Apricots (Turkish variety, sliced)
- 1 small piece Honeycomb (for a floral sweetness contrast)
- 1/4 cup Marcona Almonds (roasted and salted)
- 4 ounces Prosciutto di Parma (paper-thin slices)
👨🍳 Instructions
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1
Begin by tempering your cheese. Remove the cheddar from the refrigerator and let it sit at room temperature for about 30 minutes; this prevents the fat from 'sweating' too aggressively when it hits the smoker.
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2
Prepare the cloth binding. Cut your cheesecloth into pieces large enough to wrap around each block of cheddar twice. Submerge the cloth in the melted leaf lard until fully saturated.
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3
Wrap the cheese tightly in the lard-soaked cloth, smoothing out any air bubbles. This traditional 'clothbound' method protects the cheese from drying out and ensures the smoke flavor is mellowed as it passes through the fat-laden barrier.
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4
Set up your smoker for cold smoking. If using a charcoal smoker, light only 3-4 briquettes and place them on one side. The goal is to keep the internal temperature of the smoker below 80°F (27°C).
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5
Place a large disposable aluminum pan filled with the 5 pounds of ice on the lower rack of the smoker. This acts as a heat sink to keep the environment cool.
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6
Add your hickory chunks and a handful of the soaked applewood chips to the coals. Wait until you see a thin, blue wispy smoke rather than thick, white billowy smoke.
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7
Place the clothbound cheese blocks on the upper rack, as far from the heat source as possible. Close the lid and adjust the vents to the minimum setting required to keep the embers alive.
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8
Smoke the cheese for 4 hours. Every 60 minutes, check the ice and replenish if it has melted significantly, and add a few more applewood chips to maintain the smoke density.
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9
After 4 hours, carefully remove the cheese from the smoker. The cloth should look slightly darkened and smell intensely of woodsmoke.
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10
Remove the lard-soaked cloth and discard. Immediately wrap the smoked cheese tightly in parchment paper, then a layer of plastic wrap.
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11
Crucial Step: Place the cheese in the refrigerator and let it 'mellow' for at least 24 to 48 hours. Freshly smoked cheese can taste acrid; the resting period allows the smoke phenols to migrate evenly into the center of the block.
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12
To serve, unwrap the cheese and let it sit at room temperature for 1 hour to allow the fats to soften and the flavors to bloom.
💡 Chef's Tips
Always use high-quality, aged cheddar; younger cheeses have too much moisture and will lose their shape. If your smoker temperature rises above 90°F, immediately add more ice or briefly open the lid to vent heat. Avoid using resinous woods like pine or cedar, which will impart a bitter, soapy taste to the dairy. For the best flavor, use leaf lard rather than standard shelf-stable lard, as it has a cleaner, more neutral profile. If you don't have a smoker, a handheld smoking gun can be used on the cheese inside a sealed container, though the depth of flavor will be lighter.
🍽️ Serving Suggestions
Pair with a robust, peaty Scotch whisky to complement the hickory notes. Serve alongside crisp Honeycrisp apple slices and a dollop of fig jam. Accompany with dark rye crackers or a crusty sourdough baguette. A handful of toasted walnuts and a drizzle of dark maple syrup creates a perfect dessert-style cheese course.