Patrick Oconnell
Smoking cheddar cheese is a great way to add flavour to your favourite crackers or charcuterie board. The process of smoking cheese is relatively simple and can be done using an electric smoker. The first step is to prepare the cheese by cutting it into blocks or slices and placing it into the freezer for an hour. The next step is to load the smoker with wood pellets or apple pucks and light it. Once the smoker is lit, place the cheese inside and let it smoke for around two hours. After smoking, the cheese should be wrapped and placed in the refrigerator for at least two weeks to allow the flavours to develop.
Smoking Cheddar Cheese in an Electric Smoker
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar |
| Cheese Texture | Hard |
| Cheese Blocks | 2"x2"x1" or 2"x2"x3" |
| Cheese Brands | Armstrong Old Cheddar, Tillamook, Kraft, Crystal Farms |
| Smoking Time | 1-4 hours |
| Smoking Temperature | Below 90°F |
| Smoking Fuel | Wood pellets, Apple pucks, Pecan pellets |
| Smoking Equipment | Electric smoker, Tube smoker, Grill |
| Post-Smoking Treatment | Wrap in parchment paper or plastic wrap, Refrigerate, Vacuum seal |
| Aging Period | Minimum 1 week, preferably 2 weeks |
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What You'll Learn
Choosing the right cheese
Smoking cheese is a great way to enhance its flavour and extend its shelf life. The best cheese to smoke is the type you enjoy the most, but some cheeses are better suited to the process than others.
When choosing a cheese to smoke, it is important to consider its texture. Generally, hard or firm cheeses are best as they are less likely to melt during the smoking process. Examples of suitable hard cheeses include cheddar, gouda, gruyere, Swiss, and Havarti. If you want to smoke a semi-soft cheese, such as Gorgonzola or Provolone, you will need to be more careful as they absorb smoke quickly and are more prone to melting.
The flavour of the cheese is also an important consideration when choosing a variety to smoke. The cheese's natural flavour should be complemented by the type of wood used in the smoker. For example, fruitwood is a good choice for cheeses with a naturally mild flavour, as it imparts a tangy, mild, and sweet taste. Applewood, in particular, is a great option for cold-smoking cheese as it has a high concentration of mild flavours while still allowing the natural taste of the cheese to shine through. Other mild options include cherry and maple wood, which will add a touch of sweetness to the cheese. If you're looking for something with a stronger aroma, hickory is a popular choice. Oak is another versatile option that works well with most hard cheeses and won't leave an overpowering aftertaste.
In addition to the type of cheese and wood, there are a few other factors to consider when preparing for the smoking process. Firstly, it is important to choose a cool day for smoking, as higher temperatures can cause the cheese to melt. If smoking outdoors, aim for temperatures between −5 and −10 degrees Celsius or, at the very least, below 60 degrees Fahrenheit. Secondly, it is recommended to wear latex gloves when handling the cheese to prevent the transfer of oils and bacteria from your hands, which can promote mould growth and reduce the cheese's shelf life. Finally, it is a good idea to remove the cheese from its plastic packaging and place it in the freezer for about an hour before smoking. This will help cool the cheese to the optimal smoking temperature and dry out the outer skin.
Overall, smoking cheese is a fun and rewarding process that can be done at home with a few simple tools and ingredients. By choosing the right type of cheese and following the necessary preparation steps, you can create delicious smoked cheese with a unique flavour and extended shelf life.
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Preparing the cheese
Firstly, select a suitable cheese for smoking. Cheddar cheese is a great option, and it is recommended to use large blocks of cheese, which can be cut into smaller bricks or chunks of about 2-4 inches. This provides a good surface area for smoking and allows for even smoking throughout the cheese.
When choosing a brand, it is suggested to opt for Armstrong Old Cheddar as it tends to be drier than other commercial cheeses, which can be oily and prone to sweating. Armstrong Cheddar also has small crevices and pockets on its surface that can hold smoke and glaze effectively. However, other options like Kraft or Crystal Farms are also recommended by experienced smokers.
Before placing the cheese in the smoker, it is important to prepare it properly. Start by removing any plastic wrapping and standing the blocks on end. Then, place the cheese in the freezer for about an hour to cool it down to the optimum smoking temperature and dry its outer skin. This step ensures that the cheese won't melt during the smoking process.
After the cheese is chilled, remove it from the freezer and lightly brush it with maple syrup using a silicone basting brush. You don't want to soak the cheese with syrup, just a light skim will do. This step is optional but can add a unique flavour to your smoked cheese.
Now, it's time to arrange the cheese on the racks or grates of your smoker. Make sure the cheese pieces aren't touching each other and that there is adequate airflow around each piece. It is recommended to keep a distance of about one inch between the cheese blocks. Additionally, if you are using a pan or tray, you can simply lay out the cheese slices in neat rows or get creative with your arrangement.
Once the cheese is prepared and placed in the smoker, you can move on to the next step of lighting the smoker and beginning the smoking process.
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Preparing the smoker
For fuel, you can use wood pellets or pucks, with options like pecan, apple, or cherry. These will give your cheese a subtle flavour, so choose accordingly. You'll also need a way to light the fuel, such as a butane torch or a standard lighter.
Before you begin, it's important to prepare your smoker and the surrounding area. Ensure the smoker is clean and dry, and place it in a shaded area to prevent overheating. If you're smoking outdoors, aim for temperatures between -5 and -10 degrees Celsius for optimal results.
Now, you'll need to set up your smoker. If using a tube smoker, place it inside your grill or smoker, following the manufacturer's instructions. If using a dedicated smoker, fill it with your chosen fuel and light it. Allow it to burn for a few minutes until it's well lit, then blow out the flame. The fuel should continue to smoulder, generating smoke.
Adjust the smoker's temperature to stay below 90°F (or 80°F-90°F if cold smoking) to prevent the cheese from melting. You can control the temperature by opening or closing the vents and the door.
Finally, arrange your cheese on the smoker racks. Cut the cheese into 2-inch blocks or slices, leaving a little space between each piece to ensure proper airflow and even smoking. If desired, you can brush the cheese lightly with maple syrup before smoking to enhance the flavour.
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Smoking the cheese
Before smoking, it is important to prepare the cheese properly. Some sources suggest removing the plastic wrap and placing the cheese in the freezer for about an hour to cool it to the optimal smoking temperature while drying its outer skin. Others recommend letting the cheese come to room temperature before smoking to allow a thin protective rind to develop. You can also brush the cheese lightly with maple syrup to add a hint of sweetness to the final product.
Once the cheese is prepared, you can load it into the smoker. If you're using a tube smoker, fill it with wood pellets, such as apple, pecan, or other flavoured pellets, and light it according to the manufacturer's instructions. Place the smoker inside your electric smoker, ensuring it is well-ventilated, and let the flame go out so that only smoke remains. If using a Bradley Smoker, set the temperature to stay below 90°F using Apple or Cherry Bisquettes.
Arrange the cheese on the smoker racks, ensuring they aren't touching and there is adequate airflow around each piece. Keep the cheese about 1 inch apart and open the vents halfway. You can smoke the cheese for 1-3 hours, depending on your preference for smoke flavour. A milder cheese should be smoked for a shorter duration, while stronger cheeses like cheddar can be smoked for a little longer. Remember to monitor the temperature and rotate the cheese periodically to ensure even smoking.
After smoking, remove the cheese from the smoker and let it rest. You can leave the cheese in the smoker for 15 minutes to chill, and then bring it into the house. Wrap the cheese in parchment paper, butcher paper, or plastic wrap, and then place it in a Ziploc bag or vacuum seal it. Store the smoked cheese in the refrigerator for at least one week, but preferably two weeks to a month, to allow the flavours to develop and penetrate.
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Storing the cheese
After the cheese has been wrapped, it should be placed in a Ziploc bag or a vacuum-sealed bag. Vacuum sealing is a popular method for storing smoked cheese, as it helps to keep the cheese fresh and allows the smoke flavour to penetrate deeper. If you do not have access to a vacuum sealer, a Ziploc bag can be used instead, ensuring that as much air as possible is removed from the bag.
The sealed bags of cheese should then be placed in the refrigerator. It is recommended to store the cheese in the refrigerator for a minimum of one to two weeks before consuming it. This allows the flavours to develop and penetrate the cheese. However, some people suggest that leaving the cheese to age for a month will result in an even better-tasting cheese.
Properly stored vacuum-sealed smoked cheddar cheese can last for about six months in the refrigerator. It is not recommended to freeze the cheese, as this can negatively affect the texture, making it less creamy and smooth, and more crumbly. However, some people have reported consuming cheese that has been vacuum-sealed and refrigerated for up to 12 months, with no significant loss in quality.
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Frequently asked questions
You can use any type of cheddar cheese, but it is recommended to use a large block of a premium brand from a store like Costco. It is also important to use a firmer or harder cheese to avoid it melting during the smoking process.
The cheese should be smoked for 1-3 hours, depending on the strength of the cheese and the desired smokiness. Stronger cheeses like cheddar can be smoked for longer, and a longer smoking time will result in a deeper smoke flavor.
The ideal temperature for cold smoking cheese is between -5 and -10 degrees Celsius. It is important to keep the smoker in the shade, as it can get hot in the sun even if the ambient temperature is cool.
After smoking, wrap the cheese in parchment paper or plastic wrap and place it in the refrigerator for 24 hours to 2 weeks. Then, vacuum seal the cheese or place it in a zip-top freezer bag with as much air removed as possible. Store the sealed cheese in the fridge for a minimum of 1-2 weeks before consuming.
