Saveur has a fantastic column called “What we learned this week” and there was a bit from this weeks I couldn’t help but share. It’s from Chef Amanda Cohen of NYC’s Dirt Candy, a popular vegetarian restaurant. Chef Cohen shares how she smokes cheese:
By using a stovetop smoker lined with tin foil and whatever type of wood chips you like, you can have smoked feta in 20 minutes. Cohen blends her feta with cream to make a smooth spread, but you can also crumble it on salads, eggs, or crusty bread. Try it with feta, goat cheese, or any other firm cheese.
Here are some tips I found around the Internet on smoking:
- How to use smoke woods by Serious Eats
- For those who don’t have an outdoor grill (like me), How to make a stove top smoker on Saveur — with a video. LA Times Food has some tips as well here.
- For those who rely on multiple sources (like me, more tips on Fire Craft
- And two stores online that focus on smoking woods to get familiarized with brands (sorry, US only) here and here
One of the neighborhood places I frequent, places wood chips in a small, steep cast iron pot with handles. Hard to tell from the photo, but the pots are mini:
They cover the bottom with woodchips, place a mini wire rack inside of the pot, place edamame on top, place the lid on and throw it into their brick oven where they bake their pizzas and pastas.
Smoked foods are so delightful, beyond Chef Cohen’s smoked cheese, the possibilities are endless.
So happy to learn smoking cheeses are simple.