Cold Smoked Cheese 101 - An easy was to add flavor to Cheese Boards
Cold smoking cheese is really easy. Whether you do it in a pellet grill with the fan moving air, a drum, an offset or ceramic grill, you can't go wrong.
In this video we lit our Amazen Smoke Maze with hickory pellets. Let that flame burn for 5 - 10 minutes, then blow it out and let the pellets continue to smolder during the cook.
Add your cheese, smoked for desired length, we smoked this cheese for 2 hours. Pull your cheese off and either vacuum seal or wrap with saran wrap. Then place in your fridge for 2-4 weeks.
After you've waited your desired length of time, pull the cheese out, cut, serve and enjoy.
Check out the items we used in today's video below:
Also, orders over $50 on our website ship free with qualifying items!
Amazen Smoke Tubes:
https://www.andersonbbqsupply.com/sho...
Amazen Gel Starter:
https://www.andersonbbqsupply.com/pro...
Amazen Pellets:
https://www.andersonbbqsupply.com/pro...
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About Anderson BBQ Supply:
Welcome to Anderson BBQ Supply's official YouTube channel. We are excited to start presenting how-to videos for our customers! We strive to provide education and barbecue under roof and hopefully these videos eliminate any worry about grilling, barbecuing, and smoking meats and treats. We have a storefront located in Saint Paul, MN and items on our website are available for shipping nationwide.
