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YIELD 16 SERVINGS AS APPETIZER
PREP TIME 5 MINUTES + RESTING TIME
SMOKING TIME 90 MINUTES
INGREDIENTS
SmoCooker 5
Copyright © 2016 Gourmia. All Rights Reserved.
1 POUND HARD CHEESE SUCH AS CHEDDAR, GOUDA,
PARMESAN, GRUYERE, OR PROVOLONE CUT INTO
1-INCH THICK PIECES
12 OUNCES ICE WATER
Before smoking, bring the cheese to room temperature and
blot o any excess moisture with a paper towel. Pour the
ice water into the bottom of the cooking pot. Fill the
charring cup with soaked wood chips and cover with the lid.
Add the first cooking rack and place half of the cheese on
to, making sure there is room between each piece, then add
the second rack and position the remaining cheese.
Plug in the machine, then place the lid on the smoker and
slide the locking lever to the left to lock it into place. Turn
the pressure regulator knob to PRESSURE. Press the
‘Smoke’ button until the display reads ‘Cold’, then press the
‘Smoke’ button again and the display will flash ‘:00’. Press
the ‘+’ button and set the time to ‘1:30’ and press the
‘Start/Stop’ button to begin cooking. Once the timer goes
o, turn the pressure knob to STEAM, then press the
‘Start/Stop’ button. Slide the locking lever to the right to
unlock the machine, and transfer the cheese to a zip top
bag, removing as much air as possible, and refrigerate. You
can also vacuum seal the cheese. The cheese can be eaten
right away, but for best flavor let the cheese chill for at least
a week. The longer it rests the better the flavor.
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