📝 About This Recipe
Elevate the noble Alpine classic with this masterclass in cold-smoking, transforming a sharp, nutty Gruyère into a complex masterpiece of cream and campfire. This method infuses the cheese with a delicate hickory essence that balances the natural sweetness of the cow's milk without overpowering its sophisticated crystalline texture. Perfect as the centerpiece of a luxury charcuterie board or melted into an unforgettable fondue, this smoked dairy treasure is a testament to the patient art of preservation.
🥗 Ingredients
The Cheese
- 2 pounds Gruyère AOP (aged 6-12 months, cut into 4-inch blocks)
Smoking Aromatics
- 2 cups Hickory Wood Pellets or Chips (soaked for 30 mins if using chips)
- 3 pieces Dried Rosemary Sprigs (to be placed on the coals for a herbal finish)
- 1 tablespoon Whole Black Peppercorns (tossed into the smoker for subtle spice)
The Finishing Touch
- 1 tablespoon Extra Virgin Olive Oil (for a light surface rub post-smoke)
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
Equipment Essentials
- 1 Cold Smoke Generator (or a pellet tube smoker)
- 5 pounds Ice Cubes (for temperature regulation)
- 1 Digital Meat Thermometer (to monitor internal smoker temp)
👨🍳 Instructions
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1
Begin by selecting a high-quality Gruyère AOP. Remove the cheese from the refrigerator and slice it into uniform blocks, roughly 4 inches long and 2 inches thick. This ensures even smoke penetration.
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2
Place the cheese blocks on a wire cooling rack and let them sit at room temperature for 30-45 minutes. This allows a slight 'pellicle' or skin to form, which helps the smoke adhere better.
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3
Prepare your smoker for cold smoking. If using a charcoal grill or offset smoker, do not light a fire in the main chamber. Instead, fill a pellet tube or cold smoke generator with hickory wood pellets.
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4
Light the pellet tube using a butane torch until it holds a flame for 60 seconds, then blow it out so it produces a steady stream of thin, blue smoke.
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5
Crucial Step: Place a large tray filled with ice on the bottom rack of your smoker. This acts as a heat sink to ensure the internal temperature never exceeds 80°F (26°C), preventing the Gruyère from sweating or melting.
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6
Place the wire rack containing the Gruyère blocks onto the upper grate, as far away from the smoke source as possible.
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7
Add the dried rosemary and peppercorns directly onto the smoldering pellets to introduce a subtle botanical layer to the smoke profile.
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8
Close the lid and monitor the temperature closely. Smoke the cheese for 2 hours for a mild flavor, or up to 4 hours for a robust, deep mahogany finish.
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9
Every hour, quickly open the lid to rotate the cheese blocks and replenish the ice tray if it has melted significantly.
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10
Once finished, remove the cheese from the smoker. It may look slightly oily; this is normal. Gently pat with a paper towel if necessary.
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11
Lightly brush the exterior with a tiny amount of olive oil and a pinch of flaky salt to seal the smoke flavor.
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12
Wrap the cheese tightly in parchment paper, then in plastic wrap. Do not eat it immediately! The smoke flavor is harsh at first and needs time to mellow.
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13
Refrigerate the wrapped cheese for at least 3 days (ideally 7 days) to allow the smoke to permeate to the center and the flavors to harmonize.
💡 Chef's Tips
Always use a 'cold smoke' method; if the cheese reaches 90°F, the fats will separate and ruin the texture. If the smoke flavor is too intense after aging, simply trim a thin layer off the outside of the block. Avoid using soft cheeses for this method; the dense, semi-hard structure of Gruyère is what makes it ideal for long smoke sessions. Use fruitwoods like apple or cherry for a sweeter, milder profile if hickory feels too aggressive for your palate. Ensure your smoker is meticulously clean before starting to avoid 'stale' smoke flavors transferring to the dairy.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Dry Riesling or a Chenin Blanc to cut through the richness. Serve alongside spiced Marcona almonds, dried apricots, and a dollop of fig jam. Thinly shave over a warm potato gratin or French Onion Soup for an incredible smoky depth. Accompany with a dark, malty Doppelbock or an Islay Scotch for a bold beverage pairing. Slice onto sourdough crostini with a drizzle of buckwheat honey.