U225X / RECIPE ADDITION
Record: CHAT-0109
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0109#recipes

This is a refrigerated smoky cheese spread, explicitly offered as an alternative to an incomplete cold-smoking/aging method. It does not claim to produce a cold-smoked block of cheese.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

SMOKY CHEDDAR SPREAD — A REFRIGERATED ALTERNATIVE TO COLD-SMOKING CHEESE
New refrigerated smoke-flavored alternative to the incomplete cold-smoking cheese instructions. Exact flavor and texture are not claimed to reproduce a smoked cheese block, and Robert has not tested this addition.
Yield: About 1 1/2 cups, 8 servings
Prep / wait: 15 minutes plus 1 hour chilling
Cook: None

INGREDIENTS
- 8 oz pasteurized sharp cheddar, freshly grated
- 4 oz pasteurized cream cheese, softened briefly for mixing
- 2 tablespoons plain pasteurized yogurt
- 1/4 teaspoon food-grade liquid smoke, or the label’s lower amount if concentrated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon black pepper

METHOD
1. Keep the cheddar, cream cheese and yogurt refrigerated until needed. Let the cream cheese soften only while assembling the other ingredients; do not leave it out for hours.
2. Mash the cream cheese and yogurt until smooth. Stir in the liquid smoke, garlic, paprika and pepper, then mix in the grated cheddar. Taste with a clean spoon.
3. Cover and refrigerate at 40°F or below for at least 1 hour. Serve a small portion with crackers, returning the main container promptly to the refrigerator.
4. Keep refrigerated and use within 3–4 days or the shortest remaining ingredient use-by date. Discard any served portion held above refrigerator temperature more than 2 hours, or 1 hour above 90°F.

NOTES & STORAGE
- This supplies the smoky cheese flavor through a labeled food ingredient, not by holding dairy for hours in a 60–90°F smoker. It is a spread rather than a reconstructed cold-smoked cheese block.
- Do not vacuum-pack this spread for room-temperature aging. The cold-smoking discussion is not proof of a safe storage process for homemade smoked cheese.

RECIPE BASIS & REFERENCES
OSU Extension: Cheese safety and handling: https://extension.oregonstate.edu/ask-extension/featured/how-long-until-cheese-spoils
UMN Extension: Safe food temperatures and cold dairy: https://extension.umn.edu/food/preparing/cooking-at-home/cooking-at-home
USDA FSIS: Leftovers and Food Safety: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety