Mastering the Art of Cold Smoking Cheese

Cold smoking cheese is a culinary art that transforms ordinary cheese into a smoky, flavorful delight. If you're a Big Green Egg enthusiast, you’re in luck! With the guidance of culinary expert Tina Cannon, Captain Ron recently discovered the secrets of cold smoking cheese using the versatile Big Green Egg Eggspander. Let's dive into this process and uncover how you can achieve smoky perfection at home.

Why Cold Smoke Cheese?

Cold smoking cheese imparts a delicate, smoky flavor without melting the cheese. This method keeps the cheese firm, allowing the smoke to infuse slowly, resulting in a rich and nuanced taste. The Big Green Egg, known for its versatility and efficiency, is an excellent tool for this culinary endeavor.

The Big Green Egg Advantage

The Big Green Egg is a popular choice among grill enthusiasts due to its ability to maintain consistent temperatures and its flexibility in cooking methods. The Eggspander accessory enhances this versatility by enabling two-zone cooking, crucial for cold smoking. This method ensures that the cheese stays cool while the smoke does its magic.

Tina Cannon’s Two-Zone Cooking Method:

Tina Cannon, a seasoned chef and Big Green Egg aficionado, shared her expertise with Captain Ron, demonstrating the two-zone cooking method for cold smoking cheese. Here’s how it’s done:

1. Setting Up the Big Green Egg 

   Begin by setting up your Big Green Egg for indirect cooking. Use the Eggspander to create two zones: one for the heat source and one for the cheese. You can place a container of ice in the cool zone to help maintain a low temperature.

2. Choosing the Right Cheese 

   Not all cheeses are ideal for cold smoking. Hard and semi-hard cheeses like cheddar, gouda, and mozzarella work best as they can withstand the smoking process without melting.

3. Preparing the Smoke 

   For cold smoking, wood chunks that produce a clean, consistent smoke are essential. Bourbon Barrel Smoking Chunks  are an excellent choice for cheese.

4. Monitoring the Temperature 

   Maintaining a temperature between 60-90°F (15-32°C) is crucial. Too much heat can melt the cheese, while too little won't impart enough smoky flavor. Using a digital thermometer can help you monitor and adjust the temperature as needed.

5. Smoking the Cheese 

   Place the cheese on the cooler side of the Eggspander, away from direct heat. Close the lid and let the smoke work its magic for 2-4 hours. The longer the smoking time, the more intense the flavor will be. Check the cheese periodically to ensure it isn’t getting too warm.

Post-Smoking Process

After smoking, let the cheese rest at room temperature for an hour or place it in the fridge for 20 minutes. Then, vacuum seal and store it in the refrigerator for a couple of weeks to allow the smoky flavor to develop fully.

Enjoy Your Smoky Creation

Cold smoked cheese is incredibly versatile. It can be enjoyed on its own, added to gourmet sandwiches, or used as a star ingredient in your favorite recipes. The smoky flavor enhances the cheese’s natural taste, making it a delightful addition to any dish.

Cold smoking cheese on a Big Green Egg, especially with the Eggspander accessory, is a rewarding experience that brings out the best in your cheese. By following Tina Cannon’s expert tips and Captain Ron’s practical insights, you can master the art of cold smoking and impress your friends and family with your smoky, flavorful creations. So fire up your Big Green Egg, embrace the two-zone cooking method, and embark on a culinary adventure that will elevate your cheese game to new heights.

Whether you're a seasoned griller or a beginner, cold smoking cheese on a Big Green Egg is a technique worth mastering. Happy smoking!  Remember to get out and grill and we will see you the next time on The FOGO Life!  Captain Ron…(and Tina Cannon)…..OUT!!!

Directions:

1. Set up your grill for 2 zone cooking with one side open and accessible.
2. Place 4-5 medium sized pieces of FOGO Charcoal in the open side. (some slightly used charcoal is preferable)  Place one good sized chunk of Barrel Proof Smoking Chunks on top of the charcoal and use the Grill Torch to light the corner of the charcoal and smoking chunk.
3. Open the bottom vent to about 1/16” and the top vent open only about ¼ - ½”.
4. Allow the grill to heat and smoke begin to form. Once it does, arrange your cheeses on the indirect side so that smoke can contact all sides.  Do not overcrowd them and do not allow them to touch.
5. Smoke the cheese for about 2 hours. Always keep an eye on the temperature.  If you see it start to go above 100°, use the long tongs to remove a piece of burning charcoal.  This will help in maintaining a low temperature.  90ׄ° is the ideal temp to smoke at for cold smoking.  You can smoke it longer if you would like a smokier cheese.
6. Remove the cheese from the smoker and place it on a plate. Place the plate in the refrigerator for 20 minutes to ½ hour.  #ToTheRefrigerator
7. Remove the cheese from the fridge and pat it dry with a paper towel. Place e ach piece of cheese into its own vacuum sealer bag and seal it.  Label each with the date and type of cheese.
8. Place the vacuum sealed cheese into the refrigerator for a minimum of two weeks. This will allow the flavor to mellow and penetrate the cheese to flavor it all the way through.
9. Remove from the wrapper, slice and serve. It is great by itself, on a cracker or use it for adding it to your fave meal that calls for cheese.