Smoked Gouda
"Like the store bought stuff? Well, this homemade smoked gouda will knock your socks off! The secret to smoking your own cheese is to use low heat, and an ice bath so that the cheese doesn't melt. You can also use pepper jack cheese if you want it a bit more spicy. This cheese, with sautéed onions, makes an awesome quesadilla. It is useful for any recipe calling for gouda or cheddar too."
- Ready In:
- 25mins
- Ingredients:
- 3
- Yields:
-
1 pound cheese
ingredients
- 1 lb gouda cheese or 1 lb monterey jack pepper cheese
- 1 wood chips, apple, for smoking
- ice cube, 2 trays
directions
- Start 5 briquettes of charcoal on one side of a large barbecue and wait until they are white hot.
- Meanwhile, soak one handful apple wood chips in water.
- Fill an aluminum roasting pan with ice, and put on the other side of the grill.
- Put a piece of tinfoil over the ice, and lay the cheese on top of that so the cheese is slightly below the level of ice, making a boat with the tinfoil so that water cannot come inside.
- Drain the water from the wood chips.
- Add half of the wood chips, and put the lid on. Smoke for ten minutes, and then flip the cheese over and smoke for another ten minutes, adding more wood chips if necessary. Remove, and refrigerate immediately.
-
Notes:
- Though I have found apple wood to be the best for cheese, you can use other wood, but it should be a light smoking wood such as pecan, or maybe maple. Mesquite, and Hickory are definitely not recommended as the smoke is too intense for cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
