So… I may have gone a little overboard.
(Or perfectly-board — depending how much wine is involved 🍷)
This weekend I cold-smoked 50 pounds of cheese for holiday gifts and grazing boards:
🧀 Brie
🧀 Gruyère
🧀 Swiss
🧀 Pepper Jack
🧀 Cheddar
🧀 Mozzarella
🧀 Provolone
🧀 Muenster
Cold smoke time: 2.5 hours in a smoke cabinet attachment
Rest: 1 hour unwrapped
Then: Wrapped in butcher paper for 72 hours
Finally: Vac-sealed to age for a few weeks
Now they’re tucked away like treasure until December — and if everything goes right, they’ll be absolute flavor bombs by the time charcuterie season hits.
by Waxmaniac2