Gouda goes to the Party!

[Brie]

This is a gouda that I aged for 5 months. The texture was really nice and taste smooth; although I don't have a method for smoking on top of the stove. I added liquid smoke, and it was much too strong of a smoke flavor. Any help on smoking a cheese on top of the stove?

[Alex]

Cheese should be cold smoked, so smoking on the stove wouldn't be the right method. I smoke my cheese on my BBQ by placing the cheese at one end of the grill and a tin box filled with wet saw dust at the far side. I put a soldering iron into the saw dust so that it is only smoldering. May be you'll have to discard the ash and replace it with fresh saw dust. I can't predict the time needed because the process isn't constant, so I just look at the tan of the cheese. The picture shows a piece of smoked Mozz. Tip, smoke a piece of Feta, you'll love it!

[Brie]

That looks great, Alex! How does it taste?

[Alex]

It had a mild smoked flavor, something to reproduce
I used french white oak and cherry.

[DeejayDebi]

Looks tastey Alex!

[Brie]

Deb, if there's anyone who can instruct on smoking cheese on the stove-top, it must be you! There has got to be a way!

[DeejayDebi]

Well there is a way to smoke on the stove top but you need a good vent fan or you will smell the smoke for a week and set off all you alarms. A better way if you don't have a grill or smoker would be to use a large roasting pan, get you chips or sawdust going and put on the lid a bit crooked to let some air in and smoke out and do it outside.

They do actually make stove top smokers and Rival make one a few years back that was great for small smokes like cheese or chicken. Tobad it didn't catch on. They over priced it at first. I bought two on sale for $15 a peace I use them at work for reheating when I cook for the office.

[Alex]

Rival is a hot smoker, isn't it? IMHO it doesn't suit for cheese smoking.

[DeejayDebi]

If you get the smoke rolling then turn it off it might work. You always have to watch the heat no mater what you use.