Cold Smoked Cheese

Cold Smoked Cheese, wood pellet, grill, BBQ, smoke, RecipeCold Smoked Cheese

Cold Smoked Cheese, we really enjoy smoked cheeses, we eat them as snacks and Patti uses them in different recipes. Patti made a nice Caprese salad with some of the Mozzarella Cheese and I used some on our Fiery Cowboy Pizza. Off The Hook!!!

Cold smoking cheese is so easy with our GMG loaded with Bull Racks and smoke from the Wedgie. We didn’t even fire up the grill… as a treat we used Lumberjack’s new “Paris-Bordeaux Rosemary” wood pellets, Paris-Bordeaux Rosemary has a savory resinous flavor and aroma. It has a tea-like aroma and a piney flavor.

See Video: https://www.youtube.com/watch?v=-b1ZNJkXnAA&feature=youtu.be

Cold Smoked Cheese
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 1.5 to 2 hours, to taste
Grill: Green Mountain Wood Pellet Grill
Pellets: Lumberjack “Paris-Bordeaux Rosemary”

Ingredients: Cold Smoked Cheese

  • 2 lbs. Cheddar Cheese
  • 2 lbs. Pepper jack Cheese
  • 1 lb.   Sharp Cheddar Cheese
  • 1 lb. Mozzarella Cheese
  • 1 lb. Mexican String Cheese

Cold Smoked Cheese
A Wood Pellet Grill Recipe

Directions: Cold Smoked Cheese

Cut your 2 pound blocks of cheese into quarters and the 1 pound blocks in half. This is so more cheese is exposed to the smoke. Spread the cheese out on your Bull Racks. Just lay the string cheese onto a rack. Light your Wedgie with your favorite wood pellets and slide it back into a corner out of the way. Load the Bull Rack pans on the GMG and let them swim in the smoke for 1.5 to 2 hours depending on your taste. Keep in mind that your smoking times will vary depending on the type of wood you are using.

We live right on the edge of the desert, so it is almost always too hot to cold smoke. Cold smoking is done at temperatures under 100 degrees. A simple solution for this is to place a gallon ice jug on the GMG. I keep a few milk jugs filled with water in the freezer that work great for this.

Cold Smoked Cheese
A Wood Pellet Grill Recipe

Cold Smoked Cheese, wood pellet, grill, BBQ, smoke, RecipeCut Your 2 Pound Blocks of Cheese into Quarters

Cold Smoked Cheese
A Wood Pellet Grill Recipe

The Wedgie Review pellet grill recipe BBQ smokerLight Your Wedgie

Cold Smoked Cheese, wood pellet, grill, BBQ, smoke, RecipeInto the GMG

Fiery Cowboy Pizza, wood pellet, grill, BBQ, smoker, recipeSmoked Pepper Jack on a Pizza

Cold Smoked Cheese
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

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Country Bob’s All Purpose Sauce
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Maverick Industries, Inc.
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http://greenmountaingrills.com/contact/

Bull Rack System
EarthWorks Supply
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http://www.earthworkssupply.com/

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Cold Smoked Cheese
Recipe Type: Cheese
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Cold Smoked Cheese, we really enjoy smoked cheeses, we eat them as snacks and Patti uses them in different recipes. Patti made a nice Caprese salad with some of the Mozzarella Cheese and I used some on our Fiery Cowboy Pizza. Off The Hook!!!
Ingredients
  • 2 lbs. Cheddar Cheese
  • 2 lbs. Pepper jack Cheese
  • 1 lb. Sharp Cheddar Cheese
  • 1 lb. Mozzarella Cheese
  • 1 lb. Mexican String Cheese
Instructions
  1. Cut your 2 pound blocks of cheese into quarters and the 1 pound blocks in half. This is so more cheese is exposed to the smoke. Spread the cheese out on your Bull Racks. Just lay the string cheese onto a rack. Light your Wedgie with your favorite wood pellets and slide it back into a corner out of the way. Load the Bull Rack pans on the GMG and let them swim in the smoke for 1.5 to 2 hours depending on your taste. Keep in mind that your smoking times will vary depending on the type of wood you are using.
  2. We live right on the edge of the desert, so it is almost always too hot to cold smoke. Cold smoking is done at temperatures under 100 degrees. A simple solution for this is to place a gallon ice jug on the GMG. I keep a few milk jugs filled with water in the freezer that work great for this.

 

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