The Art Of Smoking Parmesan Cheese

Smoking your own cheese at home is a fun and rewarding process that will add a unique flavour to your meals. Cold smoking is the process of smoking food at temperatures between 68°F and 86°F, infusing it with a smoky flavour without cooking it. Parmesan is a great candidate for cold smoking as it has a very high melting point of about 180°F, so you can run the smoker temperature up to about 140°F. Smooth flavours like applewood and cherrywood are good choices, as are nut woods. This guide will teach you how to smoke parmesan cheese.

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Parmesan cheese smoking temperature

Smoking Parmesan cheese is a great way to add a smoky touch to your dishes and extend the shelf life of your cheese. The ideal temperature for smoking Parmesan cheese is between 68°F and 86°F (20-25°C). It is important to keep the temperature low to ensure that the cheese does not melt. Parmesan cheese has a high melting point of about 180°F (82°C), so you can safely smoke it at temperatures below this range.

To achieve the desired temperature for smoking, it is recommended to use a cold smoking method. This involves using a smoker or grill without turning it on as a heat source. Instead, the grill or smoker is used to hold the cheese and maintain the flow of smoke. A tube smoker or smoke tube can be lit and placed inside the grill or smoker to generate the smoke. It is important to ensure that the flame is extinguished before placing the cheese in the smoker.

When smoking Parmesan cheese, it is crucial to monitor the temperature and ensure that it does not exceed the desired range. This can be achieved by using a grill or smoker with good ventilation and the ability to easily track the internal temperature. Additionally, it is recommended to smoke cheese during cooler months or seasons, as higher external temperatures can make it challenging to maintain the desired smoking temperature.

The duration of the smoking process will depend on the desired intensity of the smoke flavor. For a lighter smoke flavor, smoking the cheese for about an hour is sufficient. However, for a bolder smoke flavor, the cheese can be smoked for up to two hours. It is important to arrange the cheese on the grates with sufficient airflow around each piece to ensure even smoking.

After the smoking process is complete, the Parmesan cheese can be crumbled, grated, or served in pieces, enhancing dishes such as Caesar salad, pasta, or aperitifs. The smoked cheese can also be wrapped and refrigerated to extend its shelf life and allow the smoke flavor to distribute and mellow. Overall, smoking Parmesan cheese at the appropriate temperature range enhances its flavor and versatility in various culinary applications.

Choosing the right wood

Smoking parmesan cheese is an exciting endeavour, as the salty, spicy, and floral flavours of the cheese can be enhanced by the right wood. The key is to create a cold smoke, which can be achieved by burning wood to create smoke, without generating too much heat. The right wood for smoking parmesan will complement its natural flavour, without overpowering it.

The best wood for smoking parmesan cheese is a matter of personal preference, but there are some general guidelines to follow. Firstly, fruitwood is the safest choice for smoking cheese, as it has a mild, sweet flavour that won't overwhelm the cheese. Applewood is a great option for beginners, as it has a mild, fruity, and sweet taste, and allows the natural flavour of the cheese to shine through. It is a good choice for those who want a subtle sweetness in their smoked parmesan. Applewood smoked cheese is perfect for sandwiches and salads.

Maple wood is another popular choice for smoking cheese, as its sweet and delicate palate permeates the cheese, adding a unique flavour. Cherry wood is also a fruitwood option, bringing a heavy smoke and a distinct sweetness. Cherry wood will impart a rosy tint to the cheese, making it aesthetically pleasing.

Pecan wood is another excellent choice for smoking parmesan, as its flavour profile combines the sweetness of maple with the savoury, slightly bacony flavour of hickory. This wood is a good option for those who want to avoid the risk of over-smoking their cheese, as hickory can be overpowering. The savoury sweetness of pecan pairs beautifully with the salty and floral notes of parmesan.

For those who prefer a stronger, more intense aroma, hickory wood is a good option. While it is commonly used for meat smoking, it can also be used for cheese, adding extra flavour without being too overpowering. Oak is another strong-flavoured wood that goes well with hard cheeses like parmesan. It is considered one of the most versatile wood flavours and will create a golden coating on the cheese.

It is important to note that some woods, like mesquite, are too intense for smoking cheese, even hard cheeses like parmesan. Powerful smoking woods can make the cheese bitter and hard to eat. It is also recommended to avoid using soft woods, as they can disintegrate during the smoking process.

Parmesan preparation

To prepare smoked Parmesan cheese, you will need a smoker, such as the Oskar smoker, and beech smoking dust as flavouring. Parmesan cheese, known in Italy as Parmigiano Reggiano, is a hard, crumbly cheese with a fairly intense and powerful flavour. It has a high melting point of about 180 degrees Fahrenheit, so you can set your smoker temperature up to about 140 degrees Fahrenheit. Smooth flavours like applewood and cherrywood are good choices, as are nut woods. Some stronger flavours like hickory can overpower the cheese.

First, fill the cold smoke generator completely with the smoking dust and place it in the smoker. Place a tea light at the end of the generator's coil and light it. As soon as the smoking dust begins to smoulder, remove the tea light and place the Parmesan cheese on the grid in the smoker. Close the smoker and leave it for about two hours. You can now crumble, slice, or grate the smoked Parmesan cheese and use it in dishes like Caesar salad, pasta, or pizza.

Alternatively, you can use a charcoal grill or other smoking devices. First, remove the cheese from its packaging and cut it into 8- to 12-ounce blocks, removing any rind or waxy coating. Space the blocks on their narrow edge on a grill topper or other rack and leave them for about an hour at room temperature until you can't feel any condensation. Prepare your charcoal grill or smoking device and place the cheese in it, making sure to maintain a temperature below 90 degrees Fahrenheit. You can also use a gas grill or a smoker if you can keep the temperature below 90 degrees Fahrenheit.

It is important to note that Parmesan cheese absorbs smoke quickly, so it will need less time on the grill compared to other cheeses. Cold smoking is the process of smoking food at temperatures between 68 and 86 degrees Fahrenheit, which infuses the food with smoke flavour without cooking it. The milk fat in the cheese rises to the surface and creates a preservative skin, enhancing the flavour.

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Smoking methods

Smoking Parmesan cheese is a great way to add a smoky touch to your dishes and extend the shelf life of the cheese. Here are some methods to smoke Parmesan cheese:

Cold Smoking:

Cold smoking is the process of infusing smoke flavor into food without cooking it. The temperature for cold smoking is typically between 68°F and 86°F (or below 90°F). Since Parmesan is a hard cheese with a high melting point, it is suitable for cold smoking. Here are the steps for cold smoking Parmesan cheese:

• Prepare the smoker: Choose a grill or smoker with good ventilation and temperature control. Clean the cooking grates or use wire racks.
• Prepare the fuel: Wood chips, pellets, or briquettes can be used as fuel. Fruitwoods, nut woods, apple, maple, cherry, and oak chips are popular choices for cold smoking cheese. Avoid strong flavors like hickory, which can overpower Parmesan.
• Light the smoker: Light the tube smoker or briquettes according to the manufacturer's instructions. Ensure the flame is extinguished and only smoke is produced.
• Smoke the cheese: Place the Parmesan cheese on the grill grates or wire racks, ensuring there is airflow around each piece. Close the lid and smoke for 1-2 hours, depending on your desired smoke intensity.
• Refrigerate and seal: After smoking, remove the cheese from the grill and wrap it in parchment or butcher paper. Refrigerate for 24-48 hours. Then, vacuum seal the cheese or place it in a zip-top freezer bag to remove as much air as possible.

Using a Smoke Generator:

If you have a cold smoke generator, you can follow these steps:

• Prepare the generator: Fill the cold smoke generator with smoking dust, such as beech smoking dust.
• Light the generator: Place a tea light at the end of the generator's coil and light it. Remove the tea light once the smoking dust starts to smoulder.
• Smoke the cheese: Place the Parmesan cheese on the grid in the smoker and close it. Leave it for about two hours.
• Use the smoked cheese: You can crumble, grate, or serve the smoked Parmesan cheese as desired.

It is important to note that smoking Parmesan cheese requires maintaining low temperatures to prevent melting. Always monitor the temperature and adjust as needed. Additionally, it is recommended to let the smoked cheese rest in the refrigerator for a few days to allow the smoke flavor to permeate and mellow.

Serving suggestions

Smoked Parmesan cheese can be used in a variety of dishes to add a smoky touch to your meal. Here are some serving suggestions:

Pasta

Smoked Parmesan cheese can be grated over pasta dishes to add a unique flavour. The smokiness of the cheese pairs well with creamy pasta sauces or can be mixed through warm pasta for a simple yet tasty dish.

Salads

Smoked Parmesan can be crumbled and mixed through a salad, such as a Caesar salad. The strong flavour of the smoked cheese means a little will go a long way, so it can be used sparingly as a flavour enhancer.

Pizza

Smoked Parmesan can be grated over pizza to add a new dimension of flavour. Its strong, smoky taste will complement other toppings and enhance the overall flavour of the pizza.

Appetisers

Smoked Parmesan can be served in small pieces as part of an appetiser or aperitif platter. Its intense flavour means it can be served in small quantities, making it a great option for appetisers.

Charcuterie Boards

Smoked Parmesan can be the perfect complement to a charcuterie board, adding a unique flavour to the selection of meats, crackers, and other cheeses. Its strong flavour will add a new dimension to the typical charcuterie board.

Grilled Shrimp

Smoked Parmesan can be grated over grilled shrimp to add a smoky, savoury touch. This combination is a unique way to elevate the flavour of grilled shrimp and create a memorable dish.

Frequently asked questions