Recipe(tried): Smoking Cheese

Dear Victoria,

I have had success smoking cheeses. The smoker I use is a "hot smoker" (the brand is Big Chief). Placing the cheese directly in the smoker makes it melt (I know; I made that mistake!) If you have a "cool smoker" you won't have to go through all of the machinations I did. But here's how to make your hot smoker into a cool smoker: place a cardboard box on top of the lid of the smoker. The bottom of the box is open to allow the smoke to enter. The sides and top of the box are closed. I purchased some 1/4 inch aluminum dowels and inserted them through the box (two rods in one plane). This enabled me to place a rectangular cake rack on top of the dowels. I then placed the cheese on top of the cake rack. The cool smoke rises up into the box and smokes the cheese. It takes about 2 hours to smoke a 1/2 pound mozzarella. I have had good results with a lot of the firmer cheeses (mozzarella, cheddar, gouda). The outside of the cheese will feel dry to the touch and may even get a little color on it. That's perfectly fine. I hope this helps. Please let me know if any of these directions require clarification. Bon Appetit!