Homemade Cold Smoked Gouda Cheese
Ingredients
- 1 Block Gouda Cheese
Instructions
If It's Hotter than 40F Outside - Use an Aluminum Pan
- Fill an aluminum pan with ice.
- Place a wire rack above the pan.
- Place Gouda Cheese on the wire rack.
- Then proceed to the next section.
If It's Colder than 40F Outside
- Setup your cold smoking device. I used an A-MAZE-N smoker maze with maple sawdust.
- Once the device is lit, allow it to burn for around 10 minutes. You may notice a slight flame - blow it out after 10 minutes and the device should be smoldering your wood.
- Place the device in your smoker.
- Then place your cheese above the cold smoking device.
- Allow the cheese to smoke for 30 minutes to 1 hour.
Wrap in Parchment Paper
- After cold smoking, wrap the cheese in parchment paper and then place in your refrigerator for 48 hours. This step allows the cheese to aerate.
Vacuum Seal for 14 Days
- After 48 hours, vacuum seal and then place back in your refrigerator for 14 days. This step allows the bitter cold smoking flavor to temper and improves flavor.
- After 14 days, open the vacuum seal and enjoy your cheese!