Patrick Oconnell
Smoked cheddar cheese is a delicious treat for all cheese lovers. It is a type of cheese that has been smoke-cured, typically using the cold-smoking method, where the cheese is exposed to smoke at temperatures between 20°C and 30°C. This process can take up to a month, depending on the desired intensity of the smoke flavour. The cheese is then stored in the refrigerator for a couple of weeks to allow the flavours to mellow. While cold-smoking is the traditional method, hot-smoking is another technique that partially or completely cooks the cheese at higher temperatures. Smoked cheddar cheese can be made at home using a grill or smoker, with various types of wood, such as apple, alder, cherry, or hickory, to create different flavour profiles.
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What You'll Learn
Cold-smoking
Smoking cheese is a great way to add flavour to your favourite variety, and it can be done at home with relative ease. The typical way to smoke cheese is through the cold-smoking method, which can take up to a month, depending on the food being smoked. This involves smoking the cheese at temperatures between 20° and 30° C (68° and 86° F), or less than 90°F (32°C). This is in contrast to hot-smoking, which partially or completely cooks the food by treating it at temperatures ranging from 40° to 90° C (104° to 194° F).
To cold-smoke cheese, you will need a smoker or grill, and chunks of cheese of around a pound or less in weight. Some recipes suggest using hard or semi-hard cheeses, such as cheddar, mozzarella, or gouda, as soft cheeses can take on too much smoke flavour and may fall through the grill grates. It is also recommended to freeze the cheese for 2 hours before smoking, to prevent it from melting and allow for better dispersal of the smoke flavour.
To prepare the smoke flavour, hickory, apple, alder, or cherry wood can be used. If using a grill, you will need to buy a smoke box to hold the wood chips. The charcoal should be lit and placed away from the cheese, with the cheese placed on a perforated broil pan to allow for circulation of the smoke. The smoke flavour should be soaked up by the cheese, without the cheese melting at this temperature.
Once smoked, the cheese should be stored in the refrigerator for 24 hours to a few weeks to mellow out the flavour. It can then be served or gifted as desired.
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Hot-smoking
To hot-smoke cheese, you will need a grill or smoker. If you are using a grill, you may need to purchase an A-Maze-N-Pellet-Smoker. You can use any variety of outdoor grill, it does not need to be fancy or expensive. You can use a gas, charcoal, or pellet grill. If you are using a charcoal grill, you will need to light the charcoal.
You can use any type of cheese for hot-smoking, but hard or semi-hard cheeses are recommended. Soft cheeses tend to absorb too much smoke flavour and can be difficult to keep from falling through the grill grates. Cheddar, mozzarella, pepper jack, and gouda are all good options for hot-smoking. You can also use other types of cheese, such as muenster, edam, or swiss. It is recommended to buy large blocks of cheese and cut them into 2-3 inch bricks.
Before smoking, it is recommended to freeze the cheese for 2 hours so that it melts less quickly, allowing the smoke flavour to be better dispersed throughout the cheese. Some people also recommend leaving the cheese out to return to room temperature before smoking. You can also season the cheese before smoking, for example, by brushing it with maple syrup.
To hot-smoke the cheese, place the blocks of cheese directly on the grates or use a grill basket. Make sure the temperature is below 90°F (32°C) so that the cheese doesn't melt. The smoke will circulate around the cheese, infusing it with flavour.
After hot-smoking, it is important to refrigerate the cheese to mellow out the smoke flavour. The length of time needed to refrigerate the cheese can vary, but it is typically recommended to refrigerate for at least 24 hours to 2 weeks.
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Artificial smoke flavouring
Liquid smoke is used to impart a natural wood smoke flavour to cheese. It is added to the milk before the cheese-making process begins. The dosage is typically 1 ml per 4 litres of milk, with the amount increased for larger batches.
When smoking cheddar cheese, it is recommended to use hard or semi-hard cheeses, as soft cheeses can take on too much smoke flavour and may fall through the grill grates. Cheddar can be smoked for a longer duration than milder cheeses, with a recommended smoking time of up to 3 hours.
After smoking, the cheese is wrapped in parchment paper and placed in the refrigerator for 24 hours. It is then vacuum-sealed and returned to the fridge for a minimum of one week, preferably two, to allow the smoke flavour to distribute and mellow out.
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Selecting the right grill
Firstly, the grill should be able to maintain a consistent temperature of below 90°F (32°C). This is because smoked cheese is typically created using the cold-smoking method, which involves smoking the cheese at temperatures between 20°C and 30°C (68°F and 86°F). Hot-smoking, on the other hand, partially or completely cooks the cheese at higher temperatures, ranging from 40°C to 90°C (104°F to 194°F). Therefore, if you intend to only cold-smoke your cheese, ensure your grill can maintain the lower temperature range.
Secondly, consider the type of fuel or wood chips you will use with your grill. Apple, alder, cherry, or hickory wood chips are commonly used to impart a smoky flavor to the cheese. If you're using a gas or charcoal grill, you may need to purchase a smoke box or tube to hold the wood chips. Additionally, charcoal grills may require a perforated broil pan or a grill basket to hold the cheese, ensuring proper airflow and even smoking.
Thirdly, the size of your grill should accommodate the amount of cheese you plan to smoke. For small batches, a compact grill or smoker may suffice, but for larger quantities, consider a grill with ample space to arrange the cheese blocks properly.
Lastly, while not a requirement, a grill with temperature control features or a built-in thermometer can be beneficial for maintaining consistent smoking temperatures. This precision can help you achieve better results and make the process more manageable.
Remember, the key to selecting the right grill is ensuring it can maintain the desired temperature range and provide proper airflow for even smoking. With the right equipment and a bit of practice, you'll be well on your way to creating delicious smoked cheddar cheese at home.
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Flavour combinations
Smoked cheddar cheese can be combined with a variety of ingredients to create delicious dishes. It can be grated and added to a tortilla with caramelized onions, served with avocado or guacamole on the side. Smoked cheddar can also be used in a panini with crusty bread, slices of ham, and spinach, brushed with olive oil and pan-seared. For a fancier option, smoked cheddar can be paired with truffles, wild mushrooms, and applewood-smoked goat cheese in a tartlet.
Smoked cheddar is a versatile ingredient that can be enjoyed on its own or used to enhance the flavour of other dishes. It can be melted on a juicy burger or added to a patty melt. It also goes well with meats like sausage and ham. Smoked cheddar can be a great addition to a charcuterie board, paired with crackers or bread.
For those who enjoy experimenting with flavours, smoked cheddar can be combined with other cheeses to create unique taste profiles. It pairs well with gouda, muenster, edam, mozzarella, swiss, and pepper jack. Smoked cheddar can also be used in recipes that call for melted cheese, such as grilled cheese sandwiches or macaroni and cheese.
Additionally, smoked cheddar can be used to enhance the flavour of soups or pasta dishes. Its smoky flavour can add a new dimension to traditional recipes, making them more indulgent and comforting. Smoked cheddar can also be grated or shredded and used as a topping for salads, nachos, or baked potatoes.
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Frequently asked questions
Smoked cheese is any cheese that has been treated by smoke-curing. It typically has a yellowish-brown outer pellicle.
Smoked cheddar cheese can be made by cold-smoking or hot-smoking. The cold-smoking method involves smoking blocks of cheddar in a smoker for 3 to 4 hours at a temperature of 80°F - 90°F. The hot-smoking method involves treating the cheese at temperatures ranging from 40° to 90°C.
You can use any outdoor grill or smoker to smoke your cheese. You won't need to turn on the grill as it is simply acting as a vessel to hold your cheese and keep the smoke flowing around it.
You can use apple, alder, cherry, or hickory wood to create a flavorful smoke. Apple wood chips work well, as do hickory chips.
Smoked cheddar cheese should be stored in the refrigerator for at least 2 weeks to mellow out the smoke flavor.
