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How-to-Smoke-Dubliner-Cheese-2

Smoked Dubliner Cheese Recipe

Charlie
Want to cold smoke some dubliner cheese? This simple and easy recipe will take your cheese to the next level!
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Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 8 servings
Calories 268 kcal

Equipment

  • Pellet smoker

Ingredients
  

  • 1 block Dubliner Cheese
  • 1 cup wood chips

Instructions
 

Step 1 - Set up the Smoker Tube and Prep the Cheese

  • Set the smoker temperature to 60-65°F.
  • Fill the smoke tube with wood pellets. Place it in the bottom of your smoker and let it smolder.
  • You want a light barely visible smoke. Make sure you have plenty of airflows and leave the smoker off.
  • Cut the cheese into the desired size (4" x 4" x 2" is recommended). Let the cheese come to room temperature, for about an hour. It will cut the chances of condensation ruining your cheese.

Step 2 - Smoke the Cheese

  • Place the cheese on a wire rack inside the smoker.
  • Close the lid and leave for 2 hours.

Step 3 - Let The Cheese Rest

  • Once smoked, remove and let rest for an hour.
  • Wipe the cheese and wrap.
  • Leave to settle for at least a week in the refrigerator before consuming.
Keyword dubliner cheese, smoked cheese