Applewood Cold Smoked Cheddar

Method

1. 1Fill a smoke tube with Traeger apple pellets, light it, and place it directly inside the gas grill — leave the gas off for a true cold smoke.
2. 2Place the blocks of cheddar on the grates, close the lid, and cold smoke for 1 hour and 30 minutes, letting the applewood smoke slowly fill the chamber.
3. 3Remove the cheese and rest it at room temperature for 1 hour to let the smoke mellow before refrigeration.
4. 4Refrigerate the cheese unwrapped for 6 hours so the surface dries and the smoke settles.
5. 5Vacuum seal the cheddar and rest it in the fridge for 1–2 weeks so the smoke flavour normalizes and balances throughout — the key to smooth, not bitter, smoked cheddar.

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