Kamil Perry
Smoked cheese is a delicacy enjoyed by many for its rich, savoury flavour and versatility in various dishes. However, like all dairy products, it has a limited shelf life and can go bad if not stored properly. The smoking process acts as a natural preservative, but factors such as the type of cheese, smoking technique, and storage conditions impact how long smoked cheese lasts. So, how can you tell if your smoked cheese has gone bad, and what are the best practices for storing it?
| Characteristics | Values |
|---|---|
| Shelf life | Depends on the type of cheese, the smoking process, and how it is stored. Generally, it can last for several months when stored properly. |
| Factors affecting shelf life | Type of cheese, smoking temperature, and storage conditions |
| Smoking temperature | Cheese smoked at higher temperatures has a shorter shelf life |
| Storage conditions | Should be stored in a cool, dry place, away from heat sources and moisture. Can be refrigerated or frozen. |
| Signs of spoilage | Strong, unpleasant odour, slimy or soft texture, mould or mildew on the surface, sour or bitter taste |
| Preservation techniques | Vacuum sealing, wrapping in parchment paper or plastic wrap/aluminium foil |
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What You'll Learn
How to store smoked cheese
Smoked cheese can be stored in a variety of ways to prolong its shelf life. The most popular method is to vacuum seal the cheese, which can be done with or without wrapping the cheese in parchment first. Vacuum sealing smoked cheese can extend its shelf life to several months, with some sources claiming that it can last up to 2-3 years. It is recommended to store the vacuum-sealed cheese in the refrigerator, where it can last for 6-12 months. Freezing vacuum-sealed cheese is also an option, which can prolong its shelf life even further, up to 8 months or more.
If you don't have access to a vacuum sealer, there are other ways to store smoked cheese. One method is to double wrap the cheese tightly in plastic wrap, such as Saran Wrap, and then place it in a gallon-sized Ziplock bag. Most of the air should be squeezed out of the bag before sealing it. This method can also be used for freezer storage, although some people may not like the resulting texture when the cheese is thawed.
Regardless of the storage method, it is important to inspect the cheese for any signs of mold before consumption. If mold is present, it can be trimmed off, and the cheese can still be safely consumed as long as the mold has not penetrated too deeply. Additionally, the smell of the cheese can be a good indicator of whether it has gone bad.
Overall, the key factors for storing smoked cheese are sealing, temperature control, and inspection. By vacuum sealing or tightly wrapping the cheese, keeping it refrigerated or frozen, and regularly checking for mold or unpleasant odours, you can extend the shelf life of smoked cheese for several months to potentially several years.
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Smoking cheese at home
- Take your desired cheese out of the fridge about an hour before smoking to prevent condensation from forming on the cheese during the smoking process. Hard cheeses such as cheddar, red Leicester, double Gloucester, and crumbly cheeses like Wensleydale, Cheshire, and Lancashire work well for smoking. Soft cheeses, such as camembert, brie, and blue cheese, are not suitable for smoking as they can melt easily.
- Prepare your smoking chamber. This can be a BBQ, a smoker, or even a large biscuit tin or tin box with a lid. If using a tin can, drill a hole near the bottom and insert a soldering iron. Wrap aluminium foil around the handle to prevent melting. Fill the can halfway with dry smoking chips, or alternate layers of wet and dry chips for a more intense smoke flavour. However, using wet chips may make the smoke bitter. Cover the top of the can with aluminium foil and poke holes in it.
- Place the smoking chamber in a container, such as a grill or barbecue, with the cheese on a rack above it. Plug in the soldering iron to start the smoke, or light the sawdust if using a different method. The cheese must be placed above 'smoking' sawdust with no flames and a temperature below 15°C (59°F) to avoid melting.
- Smoke the cheese for 30 minutes to 2 hours, depending on the type of cheese and your desired level of smoking. Check the cheese regularly to ensure it is not melting. Soft cheeses will take less time, about 30 minutes, while hard cheeses can take up to 6 hours on a cold day. If the cheese starts to bead sweat, it is close to melting, so adjust the temperature accordingly.
- Once the cheese is smoked to your liking, remove it from the smoker and wrap it in waxed paper, parchment paper, or butcher paper. Then, place the wrapped cheese in a plastic bag or vacuum seal it.
- Let the flavours meld and develop by resting the cheese in the refrigerator for at least three days and up to a few weeks. The longer it rests, the more the flavours will develop.
Smoked cheese can last for many months if properly vacuum-sealed and stored in the refrigerator. Some people have reported consuming vacuum-sealed smoked cheese after one to two years, with the cheese still tasting good, and even better with age. However, it is important to regularly check for mould, and as long as the seal is intact and no mould is present, the cheese should be safe to consume.
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Signs smoked cheese has gone bad
As with all cheese, smoked cheese is a perishable food item and can spoil and harbour harmful bacteria. Consuming spoiled cheese can lead to foodborne illnesses, with symptoms such as stomach pain, diarrhoea, vomiting, fever, and nausea.
- Changes in appearance: Spoiled cheese may show signs of mould growth or discolouration. Mould can be white, green, blue, or black and can contaminate the entire package. Fresh cheese is typically bright white or slightly ivory in colour. If your cheese has turned yellow, orange, or pink, it has likely gone bad.
- Unusual texture: If your smoked cheese has developed a gritty or grainy texture, it may be spoiled. This type of spoilage is more obvious in soft washed rind cheeses. Additionally, if the cheese has become slimy or dries out quickly after being opened, it could be a sign of spoilage.
- Change in smell: If your smoked cheese has developed a strong, pungent, or sour smell, it has likely gone bad. Spoiled cheese may emit an ammonia-like odour, similar to cat urine.
- Taste: Taste is another indicator of spoiled cheese. Spoiled cheese may have a bitter or sour taste.
- Expiration date: While not a definitive indicator, checking the expiration date on the package can provide a general guideline. If the date has passed, it’s best to discard the cheese.
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How long does smoked cheese last?
The shelf life of smoked cheese depends on several factors, including the type of cheese, the smoking process, and how it is stored.
Smoked cheese is typically stored in a cool, dry place, such as a refrigerator, and wrapped tightly in plastic wrap or aluminium foil to prevent air from reaching it. When stored this way, smoked cheese can last for several months. For example, smoked cheddar can last for up to 6 months, while smoked mozzarella can last for up to 3 months.
Some people also vacuum seal their smoked cheese, which can extend its shelf life even further. When vacuum-sealed and stored in a refrigerator, smoked cheese can last for 12 months or more. However, it's important to note that heat will break down cheese over time, so it's best to keep vacuum-sealed cheese as cold as possible.
There are several signs that smoked cheese has gone bad, including a strong, unpleasant odour, a slimy or soft texture, mould or mildew on the surface, and a sour or bitter taste. If any of these signs are present, it's best to discard the cheese to avoid foodborne illness.
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The smoking process
Smoking cheese is a process that involves a lot of experimentation. The first step is to select a grill with good ventilation and temperature control. The grill is not preheated; instead, it is used to cold smoke the cheese, with the temperature maintained below 90 degrees Fahrenheit.
Before placing the cheese on the grill, it is important to prepare the wood for smoking. This involves choosing your preferred wood flavour, such as hickory, oak, or mesquite. Small wood chips or chunks are preferred to avoid generating too much heat. These wood pieces should be soaked in water for about 45 minutes. Additionally, a small pan or tin plate of hardwood or hardwood lump charcoal should be heated until it turns white.
The next step is to prepare the cheese. The cheese block should be removed from any plastic packaging and placed in the freezer for about an hour to cool it down to the optimal smoking temperature and dry its outer skin. Some sources recommend lightly brushing the cheese with maple syrup before smoking, as it helps create a glaze that holds the smoke flavour.
Once the cheese and wood are prepared, it's time to arrange the cheese on the grill grates, ensuring there is airflow around each piece. The lit tube smoker, with the flame extinguished and smoke rolling, is placed inside the smoker. The smoker's vents are adjusted based on the outdoor temperature to maintain the desired temperature range.
The cheese is then smoked for 30 minutes to over 2 hours, depending on the desired intensity of the smoke flavour. During this time, it is important to monitor the temperature and rotate the cheese periodically to ensure even smoking.
After the smoking process, the cheese is removed from the grill and wrapped in parchment or plastic wrap. It is then placed in the refrigerator for a minimum of 6 hours to several days to allow the flavours to mellow and penetrate. Finally, the cheese is vacuum-sealed or placed in a zip-top freezer bag to be stored in the refrigerator for several months.
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Frequently asked questions
The shelf life of smoked cheese depends on several factors, including the type of cheese, the smoking process, and how it is stored. Generally, smoked cheese can last for several months when stored properly. For example, smoked cheddar can last for up to 6 months, while smoked mozzarella can last for up to 3 months.
To extend its shelf life, smoked cheese should be stored in a cool, dry place, such as a refrigerator. It should be kept away from heat sources and moisture to prevent spoilage. Smoked cheese can also be frozen to extend its shelf life. When storing in the fridge, it is recommended to wrap the cheese in wax paper or aluminium foil and place it in an airtight container.
There are several signs that smoked cheese has gone bad, including a strong unpleasant odour, a slimy or soft texture, mould or mildew on the surface, discolouration, or a sour or bitter taste. If any of these signs are present, it is best to discard the cheese to avoid foodborne illness.
Yes, freezing smoked cheese is a great way to extend its shelf life. It can be safely thawed and used in various dishes. When freezing, it is recommended to wrap the cheese tightly in plastic wrap or aluminium foil to prevent air from reaching it.
