📝 About This Recipe
Elevate the humble Italian classic into a gourmet masterpiece through the ancient art of cold-smoking. This recipe transforms firm, mild Provolone into a complex delicacy with a deep golden hue and a hauntingly aromatic profile of smoldering hickory and sweet oak. Perfect as a standalone centerpiece for a charcuterie board or a secret weapon in your favorite melt-in-your-mouth sandwich, this cheese embodies the perfect balance of creamy dairy and rustic campfire essence.
🥗 Ingredients
The Cheese
- 2 pounds Provolone Cheese (high-quality, non-smoked, aged at least 4 months, in block form)
Smoking Aromatics
- 2 cups Hickory Wood Chips (soaked for 30 minutes if using a charcoal grill)
- 1 cup Applewood Pellets (for a touch of sweetness)
- 1 tablespoon Dried Rosemary (tossed onto coals for aromatic smoke)
Finishing & Storage
- 2 tablespoons Extra Virgin Olive Oil (for a light surface rub post-smoke)
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
- 2 sheets Butcher Paper (for wrapping and breathing)
- 2 bags Vacuum Sealer Bags (for the essential mellowing phase)
👨🍳 Instructions
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1
Remove the Provolone blocks from the refrigerator and pat them completely dry with paper towels. Any surface moisture will cause the smoke to taste bitter (the 'creosote' effect).
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2
Cut the cheese into manageable blocks or wedges, roughly 3x3 inches. This increases surface area for maximum smoke penetration.
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3
Place the cheese on a wire cooling rack and let it 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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4
Prepare your smoker for 'Cold Smoking.' The temperature inside the smoking chamber must remain below 90°F (32°C) to prevent the cheese from sweating or melting.
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5
If using a pellet grill or charcoal grill, use a smoke tube or a small tray of smoldering wood dust rather than a full fire to keep the heat negligible.
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6
Place a pan of ice directly beneath the wire rack where the cheese will sit. This acts as a heat sink to ensure the cheese stays cool throughout the process.
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7
Arrange the cheese blocks on the rack, ensuring there is at least 1 inch of space between each piece for airflow.
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8
Close the lid and smoke for 2 to 4 hours. For a light, elegant flavor, 2 hours is sufficient; for a bold, campfire-heavy flavor, go the full 4 hours.
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9
Every hour, flip the cheese blocks and rotate the rack 180 degrees to ensure even coloring and flavor distribution.
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10
Once the cheese has achieved a beautiful pale copper or golden-amber hue, remove it from the smoker.
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11
Immediately wrap the cheese loosely in parchment or butcher paper and let it rest at room temperature for 1 hour to stabilize.
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12
Crucial Step: Do not eat the cheese yet! Vacuum seal the cheese or wrap it very tightly in plastic wrap and refrigerate for at least 3 days (ideally 1-2 weeks). This allows the smoke to migrate from the surface to the center, mellowing the harsh acrid notes into a smooth, buttery finish.
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13
Before serving, remove from the fridge, unwrap, and let it sit for 30 minutes to take the chill off.
💡 Chef's Tips
Always use a 'mild' Provolone as sharp Provolone can become overly pungent when smoked. If the ambient temperature outside is over 70°F, smoke your cheese at night or in the early morning to avoid melting. Use a 'smoke tube' filled with pellets for the most consistent and cool smoke delivery. If the cheese develops a white 'bloom' or looks oily during smoking, your temperature is too high—add more ice immediately. Never skip the mellowing period; freshly smoked cheese often tastes like an ashtray until it has rested for a few days.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Soave or a light-bodied Pinot Noir to cut through the fat. Serve alongside Marcona almonds, dried apricots, and a drizzle of chestnut honey. Thinly shave over a warm roast beef sandwich with horseradish aioli. Cube and serve with spicy Sopressata and pickled cherry peppers for an authentic Italian antipasto. Melt over crusty ciabatta bread for the ultimate elevated grilled cheese.