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Bavarian Smoked Cheese (Räucherkäse)

Name: Bavarian Smoked Cheese (Räucherkäse)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 9 servings
Cuisine: northern-european
Ingredients: — MAIN —; 2 lbs firm cheese (Gouda, Emmental, cheddar) in blocks; beech wood for a tube smoker or smoke generator

A beer-hall staple and your gentle introduction to COLD smoking, with none of the food-safety stakes of cold-smoked meat. Firm cheese, beechwood smoke, three-day mellow rest.

80°F3hServes 9

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Ingredients

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9servings

— MAIN —

Method

Confirm you understand the risks

This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

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