Homemade Smoked Cheese

Last Updated on October 2, 2024

For cheese lovers, here is a tried and tested recipe for home-made cheese flavoured with all kinds of flavours. Depending on your preferences and the stock in your pantry. A recipe full of tips and advice for budding masters of smoked goodness, in this case smoked cheese.

Ingredients:

1kg or more of 30% quality eydam – no vegetable ingredients women’s silk stockings raw ingredients for seasoning (garlic, herbs, sun-dried tomatoes, olives…) (processor with grating attachment) a sturdy string and you can’t do it without a smoker!

Procedure:

First, get the smoker hot.

Cut the cheese into small cubes, or better yet, grate it, then it’s easier to mix in the ingredients for seasoning.

Prepare the ingredients for the seasoning, for example, garlic cloves, crush them, dried peppers, chop them finely…, mix everything in a large bowl into the cheese.

Mix the cheese and ingredients for the seasoning put into stockings, stuff them as much as possible tie with string.

Place in a smoker heated to 60-70 °C, smoke for 2 hours, then you can adjust the temperature to 50-60 °C and smoke for another 2 hours (if you keep the smoker at a constant 60 °C for 4 hours, you won’t spoil anything!)

Let the cheese cool completely in the smoker after it has been put out, or carefully remove it and let it cool outside the smoker, perhaps in the garage, until the next day.

Recommendation:

When buying eydam, choose a good quality dairy cheese, it must not contain any vegetable ingredients!

Note:

Tips on ingredients for flavouring:

pickled green peppercorns

pressed garlic cloves

chopped herbs

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chopped dried bear garlic

pickled or dried tomatoes, chopped finely

choppedli>chilli seasoning or chopped chillies

chopped anchovies

chopped capers

chopped capers

dried mushrooms or mushroom powder

dried ham or sausage

chopped nuts (walnuts, hazelnuts…)