It is Canada Day here… the weekend has been filled with celebrations all over this beautiful country.
So I thought I would share how to smoke cheese on the grill because it is perfect for summer parties… that smoky flavour just begs for a cold libation and a relaxing chat!
My Handsome Hubby Kent ( better known as the duke of Kent… long story, don’t ask) heard about smoking cheese on the grill a while ago and since we love cheese here it was too intriguing to pass up the chance to see what it was all about!
So we decided to give it a try.
The First step is to choose a cold, breezy day or evening to help keep cooker temperature low.
Light a few charcoal briquettes.
When charcoal is just barely lit, place some dry smoke wood on top (we used maple).
Put your cheeses of choice on top of the cooking grate.
Open all vents fully.
Operate cooker below 90°F.
Smoke for about 30 minutes.
Increase time as needed to achieve desired amount of smoke flavor.
We tried three kinds of cheese, a medium Cheddar, Havarti and Emmental.
They came out with slightly changed colour and grill marks.
The flavour was amazing!
Seriously… amazing!
Simple and delicious!
Have any of you tried this? I feel like I should have heard of this before now… It is life changing!
OK, maybe not life changing, but close!
Kents individual bread boards would be perfect to serve on.
The setting above was styled last year for Ruralist. The fish, wooden bowls and bread boards are all Kents work.
The lovely tablecloth is from Hive and the pottery plates are from Clay & Gourmet, both stores are right here in Bayfield.
We had a very interesting weekend… lots of planning and perhaps some big changes in the coming weeks.
It was nice to sit out back and talk about things among the garden blooms.
I am really enjoying the gardens this year.
Off to do some more thinking… perhaps with some smoked cheese… I always think better with cheese!!
I am sharing this project at: Best of the Weekend
