Smoked Gouda Recipe

Smoked Gouda

Ever thought of topping up your perfectly Smoked New York Steak with slices of Smoked Gouda cheese. If you have not tried it yet, I would recommend you to give it a chance. There is nothing better than this combination!

Smoking cheese to enjoy a great smoky flavor is incredibly easy. If you are not a steak lover, you can also try this smoked dutch cheese with crackers, burgers, and mac and cheese.

Dutch cheese named Gouda has become the most famous cheese over the past years. It is the best amongst the most popular cheeses. Gouda cheese is yellow in color and is a semi-hard cheese made from cow’s fresh milk or pasteurized milk. If the gouda is fresh, it will have a creamy, smooth, and soft texture, and if the cheese is old, it will have a strong taste and a hard cheddar cheese texture.

Prioritize purchasing fresh gouda cheese because its unique tenderness and soft texture will take on the smoke much quicker than all other harder cheeses, leaving you behind with a wonderful flavor.

How to make Smoked Gouda

Allow us to walk you through the best method and technique to get your gouda cheese smoked perfectly. Get your pellet grill ready with a smoke tube filled with flaming hickory chip embers to enjoy the perfect smoke flavor.

Do not forget to share your reviews in the comment section below after trying this smoked gouda recipe.

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Chill time: 14 days
  • Total Time: 14 days 1 hour and 4 minutes
  • Wood Flavor: Applewood, Hickory or Cherry wood
  • Servings: 4 people

Required Tools

  • Smoker of your preference (I recommend a pellet grill)
  • Parchment paper
  • Smoke Tube

Ingredients

  • 8 ounces of Gouda
  • Salt (optional)
  • Black pepper (optional)
  • Finely chopped parsley for garnish (optional)

Instructions

  1. Prepare cheese for cold smoking.
  2. Smoke the cheese.
  3. Put it in the refrigerator.
  4. Serve and enjoy.

BBQ Hero Tip: It’s totally up to you to choose to leave the wax seal on the cheese or to remove it. Taking the seal off before smoking will allow for more smoke penetration whereas, if you choose to leave the wax on, it will keep the cheese a bit fresher, but you won’t have much smoky flavor. Your choice!

Detailed cooking instructions


1) Get cheese ready for cold smoking

To infuse your cheese with a smoky flavor, you need to cold smoke it. Make sure that the outside temperature of the grill is almost 40 degrees Fahrenheit. Light up your pellet smoker and fill the smoke tube with the desired wood chips. Light up the tube, and after 4-5 minutes, blow off the fire. You will notice a nice smoky flavor.

Now put the smoke tube into the smoker and close the lid. Your grill is ready to smoke the cheese.

2) Smoking the Gouda

Unwrap the cheese and directly place it onto the grill for smoking.

This step is a bit challenging as cold smoking gouda vary from place to place. Cold smoking can be easily done in cold regions such as Utah because the other temperate is less than 40 degrees Fahrenheit. But if you live in a warm region where the temperature outside the smoker is more than 40 degrees Fahrenheit, we have a perfect hack that can help you cold smoke it properly.

Take a baking sheet, put some ice on it and then place the cheese above it. Place it on the grill for smoking. By following this technique, you have a finely smoked Gouda.

When you think you are ready and have the perfect required temperature, rest the cheese to smoke for 1 hour.

3) Put it in the refrigerator

When 60 minutes are completed, remove the smoked gouda from the grill. Put it on the parchment paper and wrap it. Now place it in the fridge for almost 48 hours. After 48 hours, take it out, vacuum seal the cheese, and again refrigerate it, and this time, the duration will be fourteen days.

4) Serving the smoked gouda

You can now remove the cheese from the refrigerator, unwrap it, slice it and enjoy!

Frequently Asked Questions


What does smoked Gouda cheese taste like?

Compared to ordinary Gouda, smoked Gouda has a more nutty flavor. It’s buttery, creamy, and smooth, with sweet and salty overtones, thanks to its 45 percent butterfat content. As with all cheeses, eat it at room temperature to let your tongue enjoy a pleasing melting cheese texture.

Is smoked gouda good?

If you are to take my opinion, yes from my side. Try this smoked dutch Gouda with crackers, burgers, and mac and cheese. Believe me! the taste is mind-blowing.

Do you eat the outside of smoked gouda?

There’s no danger in eating the rind (the outer red wax of Gouda). It is edible. A little rind may enhance the flavor of the cheese, depending on your taste. You may also find it excessively powerful, bitter, moldy, or otherwise unappealing in terms of its texture and taste.

What do you eat smoked Gouda with?

You can have Smoked Gouda with crackers, burgers, and mac and cheese. I love having it with smoked New York Steak.

Does smoked Gouda melt?

Despite its strong taste, smoked Gouda is nevertheless soft and pliable enough to melt in your mouth.

Should I refrigerate smoked cheese?

When your cheese has finished smoking, take it from the grill and wrap it in parchment paper or untreated butcher paper to prevent it from burning. It’s time to take a breather. Put it in the fridge for 24 to 48 hours before serving.

Best Sidelines with delicious smoked gouda

Many people like to have it with crackers, burgers, and mac and cheese, but I prefer pairing it with Smoked New York Steak, Smoked Turkey Breast, or Reverse Sear Steak.

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