🍖Smoker BBQ
Cold-Smoked Cheddar
The Bradley classic: hard cheese cold-smoked low and slow, then rested to mellow. No heat, all smoke.
15 min
Prep
3 hr
Cook
Easy
Difficulty
2
Ingredients
5
Steps
Ingredients
Servings
- 2 blocks mature cheddar (about 200 g each)
- Hickory or apple bisquettes
Method
- 1
Cut the cheese into blocks no thicker than 5 cm so the smoke penetrates evenly. Pat dry and bring to room temperature for to form a dry surface.
- 2
Set the Bradley up for cold smoking — smoke generator running but the cabinet element OFF (use the cold-smoke adapter, or set a tray of ice on the bottom rack). Keep the cabinet below 30°C (85°F) so the cheese doesn't sweat or melt.
- 3
Load hickory or apple bisquettes and cold smoke the cheese for 2–, turning once, until it takes on a light amber colour.
- 4
Wrap the cheese loosely and refrigerate overnight to settle.
- 5
Vacuum-seal or wrap tightly and rest in the fridge for at least 1–2 weeks before eating.
Notes
- Smoke on a cool day — anything above 30°C and the cheese starts to weep.
- The rest is essential: fresh off the smoker it tastes harsh and ashy; two weeks mellows it beautifully.
- Apple and maple bisquettes give a gentler smoke than hickory.