Smoke cheese yourself: This is how it works in any case

How to prepare cheese for smoking

Before you smoke the cheese, you need to do some preparation. Get one or two kilos of cheese that you like best - for example, young Gouda.

You also need sausage yarn.
First cut the cheese into pieces of equal size so that you can hang it up well. Remove the rind from the cheese.
Tie the cheese with the sausage yarn so that it can be hung up later.
To smoke, you also need a smoker to hang your cheese in.

Cheese can be smoked in different ways. Take glowing briquettes, for example, or use savings brandy on which you spread beech wood flour.

Depending on the flavor you want to give your cheese, use the wood you like best.
For example, you can use beech wood or get a saving brandy on which you sprinkle beech wood flour.
The cheese is usually left to smoke for between two and eight hours. The more intense the aroma, the longer the cheese should stay in the oven.
If you use intensely flavored wood, such as whiskey chunks, half an hour is enough to smoke. In this case, the cheese gets its full aroma after a very short smoking time.

After smoking, you should let the cheese rest so that its aroma can develop well.

Take the cheese out of the smoker and put it in a box or wrap the pieces in cling film.
Let the cheese rest for another twelve hours. In this way, the aroma can be distributed throughout the cheese and softened somewhat.
If you want, you can smoke cheese several times in a row. In total, however, it should not be more than twelve hours.
Make sure that there are about twelve hours between the individual smoking courses.
Do not smoke your cheese too often, otherwise it can lose its own taste.

In our next article you will find out the differences between hot and cold smoking.