Saturday Scrummys – Home cold smoked cheese

Fan of smoked cheese? Sick of the cost of it?

Last I looked, which was when I was preparing this post, smoked cheese costs between $22-$65 a kilo.

Large blocks of Colby or Edam cheese on special are from $8 a kilo.

So, what’s an ingenious Kiwi to do?

Well, smoke your own cheese of course…and this is what I did. I sent the house slaves out to buy the cheapest Colby cheese block at the market. I use Colby cheese because it is nice and soft and will infuse the smoke nicely.

Then I cut it up into decent sized chunks:

Then I place the cheese on the rack in the middle of the smoker:

Yes, yes I know…my smoker is massive.

Then I attach my UFO Cold Smoker which is a simply brilliant device. You can even attach it to your existing BBQ and use it to hot smoke. My smokehouse can hot smoke too because I have allowed for the installation of a gas ring to add heat.

Obviously, you don’t want to hot smoke cheese…unless it is brie blocks wrapped in bacon!

Then you add in the wood chips of your own preference. I am using Pohutukawa chips.

The next step is to apply heat to the bottom of the smoker:

The next shot was taken about 30 seconds after lighting it up and shows you just how much smoke this thing chucks out:

After two hours of cold smoking this is the result:

and voila…Pohutukawa smoked Colby cheese:

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As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

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