How To Cold-Smoke Your Own Halloumi Cheese
By ramsonsandbramble on June 13, 2014
No, this isn’t a dream… I have smoked me some halloumi!
A few months ago, I bought a ProQ Cold Smoke Generator. Having got a real taste for smoked cheeses and other such flavoured delicacies – that meaty flavour really jazzes up a lot of vegetarian dishes – I wanted to turn my hand to it at home.
For those of you who don’t know, a cold-smoker, predictably enough, releases smoke at a low enough temperature (between 20-30c) to infuse delicate things like cheese, butter, vegetables and spices. A hot smoker is for things of a sturdier disposition, that can take the 50-80c temperatures it produces.
I had read a lot of very positive reviews of this particular cold smoker online. Three things greatly appealed – its size, its performance and its price. Costing only about £30, this small device can produce cool, flavourful smoke for up to ten hours, and when placed inside some kind of receptacle (I have used both a lidded barbecue and a box on different occasions) will smoke whatever you can fit inside.
Note – this is not a sponsored post, I just think this is a really great toy! And you get to tell people, “yes, I was smoking my own cheese yesterday…”
You pour wood dust into the spiral chamber, then set alight to it at one end with a tea light candle. Once it is smoking and the dust is smouldering well, you add it to your smoking container with the ingredients. It’s then just a matter of waiting and seeing! I go back intermittently to check that it is definitely still alight, but that is it. The spiral structure forces the dust to burn round and round, leading to a long, cool smoke.
Having used it a few times now with great success, I thought it was about time to post. I have smoked a number of different foods, each of which I will elaborate on at a later date, but today the topic is my latest triumph, halloumi!
This time I had to risk the wrath of the Swedish balcony police to bring this to you readers (they do NOT like smoke on balconies), so I hope you appreciate it!
I cannot for the life of me think why it wasn’t the very first thing I tried smoking. It’s practically meat for vegetarians as it is. But I finally got round to it, and I honestly think it’s the most successful thing I have smoked so far. Not being a very wet cheese, there was no dripping which can sometimes put out the smouldering wood dust, and it picked up a really lovely colour. And what flavour! Recipes, most definitely, to follow!
Please click to see the formatted, printable recipe on Ramsons & Bramble
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