- 450 grams of firm cheese of your choice
- Maple or apple wood pellets
Preparation:
- Fill the smoking box half full and light it. Let the pellets burn for about 2 minutes before extinguishing the flame. Place the box as far away as possible from where you will place the cheese.
- Close the lid and wait until you have a good amount of smoke inside.
- Place the cheese on the grill and quickly close the lid. Cold smoke the cheese for 2 hours.
- Pat the cheese dry, then vacuum pack. Refrigerate for one week before serving.
This recipe is from the book Lavoie du BBQ. This book is co-written by Max and JP Lavoie. Guy Saint-Jean publisher.
