The Bradley Smoker’s versatility makes it a perfect tool to cold smoke cheese, which means at temperatures ranging from 70°-100° F. tops. The goal is to infuse the cheese with your choice of smoke flavour – not to cook it.
Trying what cheeses smoke well is part of the fun but these seem to be the most popular: cheddar, mozzarella, swiss, gouda, pepper jack, fontina, provolone and parmesan. I used a basic mature cheese from a supermarket just to see how well it would take on the flavour – I’m really impressed with the results. The taste was totally transformed.
You only need between 1-2 hours to smoke cheese, but that is a matter of choice. Smoke for a shorter period of time the first time and increase slightly until you’ve reached your desired level of smokiness.
I always suggest you let your cheese rest for at least 12 hours, allowing the smokiness to settle. After that you are free to add your smoked cheese to your favourite recipes….