Smoked String Cheese
The unique flavor of smoked cheese sets it apart from all other cheeses.
Equipment
- Aluminum foil tray
- Aluminum foil
- Salad prongs or a large fork
- Knife
Ingredients
- 2 whole String Cheese
- 1 cup wood chips
Instructions
Step 1: Preparation Of The Pellet Grill & Cheese
- Fill a pellet tube or maze with your choice of pellets and light it with a torch. Let the flame burn for 1-2 minutes before blowing out.
- 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 airflow and leave the smoker on
Step 2: Smoking The Cheese
- Put the cheese into the pellet grill avoiding any direct heat.
- Keeping the cheese sanitary is a major component of its shelf life after smoking.
- Smoke the string cheese for 1-2 hours.
Step 3: Packaging the cheese
- When the cheese comes out of the smoker it will taste very bitter and ashy. I recommend sealing and letting it rest in the fridge for at least 1 month before trying.
- Once all of the cheese is out of the smoker begin packaging. Place the cheese in vacuum bags, vacuum seal, and label. Put it in the fridge and forget about it for a month.
- Smoked and sealed cheese will last in the fridge for well over a year if you keep a clean workstation.