Preheat smoker according to manufacturer's directions to maintain a temperature between 80 and 90 degrees.
Recipe
Author
Chef Moe Cason
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Description
Homemade smoked cheese has a delicious, nutty flavor that’s unlike anything you can purchase. And the good news is that it’s a lot easier to make than you might think.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| Apple wood chips | ||
| 1 (8-oz.) pkg. Hy-Vee sharp Cheddar cheese chunk | ||
| 1 (8-oz.) pkg. Hy-Vee pepper Jack cheese chunk | ||
| 1 (8-oz.) pkg. Hy-Vee Colby Jack cheese chunk | ||
| 1 (8-oz.) pkg. Hy-Vee provolone cheese chunk | ||
| Assorted crackers, nuts, dried fruit and/or smoked sausage, for serving |
Things To Grab
- Electric, gas or charcoal smoker
- Apple wood chips
- Large serving board
Directions
Soak wood chips in very hot water for 10 minutes; drain. Use wood chips and water pan as directed for smoker.
Place cheese chunks on rack in smoker. Close smoker; smoke for 1 hour, turning halfway through smoking.
Arrange smoked cheese chunks on a charcuterie board. Add crackers, nuts, dried fruit and/or smoked sausage to the board.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 400mg
- Total Carbohydrates: 1g
- Protein: 13g
Daily Values
0%
Iron 0%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 0%