Smoked Gouda is an incredible way to add tasty smoky flavor to your cheese. Gouda and smoke make a fantastic pair. Enjoy it as-is, in mac and cheese, or eat it with your favorite cracker. It's a major people-pleaser.
Prepare your grill for cold smoking. I like to use a pellet tube filled with pellets. Light the end of the tube. Let it burn for 4-5 minutes, blow out the flame, and it should produce a nice steady stream of smoke.
Remove the Gouda from the wrapper, place the Gouda on the grill grates. If your outside temperature is over 40 degrees F, see the recipe note below for modifications.
Smoke the Gouda for 30 minutes to 1 hour.
Remove the Gouda from the smoker, wrap in parchment paper, place in the refrigerator for 2 days. Then vacuum seal the Gouda and continue to refrigerate for 2 weeks.
Serve Gouda with crackers, mix it in with mac and cheese, or eat as-is for a great smoky flavor.
Calories: 202kcal | Carbohydrates: 1g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 464mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 319IU | Calcium: 397mg | Iron: 1mg