Patrick Oconnell
Smoked gouda is a semi-soft, semi-hard cheese with a rich, smoky flavour and creamy texture. It is made from cow's milk and is aged for several months to develop its distinct taste. The process of smoking gouda involves cold smoking it, which adds smoke flavour without cooking the cheese. The outside temperature needs to be under 40°F (4.4°C) for this method to be successful. The level of smokiness can be controlled by the amount of smoke time, which usually ranges from 30 minutes to 1 hour.
How is smoked gouda cheese made?
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft |
| Texture | Creamy |
| Colour | Pale yellow |
| Flavour | Sweet, nutty, smoky |
| Milk Source | Cow |
| Smoking Method | Cold smoking |
| Smoking Time | 30 minutes to 1 hour |
| Smoking Temperature | Below 40°F |
| Smoking Fuel | Wood pellets |
| Smoking Equipment | Smoker box, tube smoker, or grill |
| Packaging | Vacuum bags |
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What You'll Learn
Gouda is made from cow's milk
When it comes to smoking Gouda, the process adds a rich, smoky flavor and a darker exterior. This can be achieved through cold smoking, which involves infusing the cheese with smoke flavor at cool temperatures, without cooking the cheese. The outside temperature should be below 40°F (4.4°C) for successful cold smoking. The cheese is placed in a smoker box or tube smoker, which sits inside the grill, producing smoke without heat.
The type of wood used in smoking Gouda can vary, with hickory being a common choice, while maple and fruit woods can also be used. The smoking time can range from 30 minutes to an hour or more, depending on the desired intensity of the smoky flavor. During smoking, the cheese should be rotated regularly to ensure even exposure to the smoke.
Smoked Gouda is a popular choice for cheese boards and recipes due to its complex flavor and aroma. It pairs well with fruits like apples or pears, nuts, and a glass of red wine. The process of making smoked Gouda involves several steps to achieve its distinct flavor and texture, and the final product is a favorite among cheese lovers for its versatility and smooth, creamy texture.
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It's semi-soft and creamy
Gouda is a semi-soft and creamy cheese made from the natural fermentation of cow's milk. It is crafted through the process of cold smoking, which infuses the cheese with a smoky flavour without cooking it. Cold smoking is done at temperatures below 40°F, and the cheese is smoked for around 30-90 minutes, depending on the desired level of smokiness. This technique is well-suited to softer cheeses like Gouda, as they absorb smoke flavours faster.
The creamy texture of Gouda blends beautifully with the earthy smokiness of pellet grilling. The smoking process gives Smoked Gouda its distinctive flavour and darker exterior, making it a popular choice for those seeking a touch of smokiness in their dishes.
When selecting Smoked Gouda, look for a slightly firm texture with a creamy consistency and a smooth rind free of any mould or discolouration. The cheese should have a pale yellow hue, and its nutty flavour can be enhanced by pairing it with fruits, nuts, and a glass of red wine.
The versatility of Smoked Gouda extends beyond cheese boards, as it can be enjoyed on its own or incorporated into recipes. Its semi-soft and creamy characteristics make it a perfect addition to sandwiches, burgers, mac and cheese, or simply paired with crackers.
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Cold smoking is best
Cold smoking is the best method for smoking gouda cheese. This is because gouda is a softer cheese, and cold smoking prevents it from melting. The cold smoking process involves smoking the cheese in cool temperatures, infusing it with a smoky flavour without cooking it. The outside temperature should be below 40°F (4.4°C) for this method to be successful. For those in warmer climates, one trick to keep the cheese cool is to place ice in a rimmed baking sheet and then put the cheese on a cooling sheet above the ice.
The benefit of cold smoking gouda is that you can control the level of smokiness in the final product. As gouda is a soft cheese, it will absorb the smoke flavours faster. It only needs approximately 30 minutes to one hour of smoke time, depending on the level of smokiness you want. Aged gouda will take a little longer to smoke.
To cold smoke gouda, you can use a smoker box or tube smoker. These sit inside the grill, producing smoke without heat. You start with a cold grill, fill the smoker tube with wood pellets, and light one end. Then, place the cheese in and close the lid. The type of wood chips you use depends on the flavour you want to achieve. Hickory is a popular choice, but maple and fruit woods would also taste great with gouda.
Before smoking, you can choose to remove the wax seal or leave it on. Removing the wax will allow for more smoke penetration, but leaving it on will keep the cheese fresher, with less smoke flavour near the seal. During the smoking process, rotate the cheese every 15 minutes to keep it evenly cold, and add more ice as needed.
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Rotate the cheese for even flavour
To ensure an even smoke and flavour, the cheese should be rotated every 15 minutes or so. This will keep the cheese evenly cold and prevent it from melting. If the ice under the cheese starts to melt, add more ice to keep the temperature stable.
The length of time the cheese is smoked for will depend on the level of smokiness desired. For a subtle smoky flavour, 30 minutes should be enough. For a stronger flavour, the cheese can be smoked for up to an hour.
Aged gouda will take longer to smoke than a fresher cheese. This is because gouda develops from being mild and soft to stronger-flavoured and harder as it ages. Therefore, older gouda will be harder and less mild, requiring more time to absorb the smoke flavour.
The type of wood used will also affect the flavour. Hickory is a popular choice and is likely to be used for store-bought smoked gouda. However, maple and fruit woods would also work well with the soft, nutty flavours of gouda.
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Seal in a vacuum bag
Once the smoking process is complete, the next step is to seal the smoked gouda in a vacuum bag. This is an important step in the process of making smoked gouda cheese, as it helps to preserve the cheese and maintain its quality and flavour.
To begin, after removing the cheese from the smoker, wrap it in parchment or butcher's paper. This will help to keep the cheese fresh and protect it from external elements. Then, place the cheese in vacuum bags. It is important to use vacuum bags specifically designed for food storage, as they are made of safe materials that won't affect the taste or quality of the cheese.
The next step is to vacuum seal the bags. This process involves removing the air from the bags, creating a tight seal that prevents oxygen and moisture from spoiling the cheese. The vacuum seal also helps to maintain the smoky flavour of the gouda, ensuring that it lasts until consumption. After vacuum sealing, don't forget to label the bags with the date and any other relevant information.
Finally, store the vacuum-sealed cheese in the refrigerator. It is recommended to let the cheese rest in the fridge for at least one month before consuming it. This resting period allows the flavours to meld and mature, enhancing the overall taste experience. Proper storage is essential for maintaining the quality and flavour of smoked gouda, ensuring that it remains fresh and delicious for consumption.
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Frequently asked questions
Smoked gouda is a semi-soft cheese crafted through the natural fermentation of cow's milk. It is a variation of the famous gouda cheese, which is known for its smooth and creamy texture.
The process of smoking gouda involves cold smoking the cheese to infuse it with a smoky flavor. The outside temperature needs to be under 40°F to successfully cold smoke gouda. The cheese is then smoked for around 30-90 minutes, depending on the desired level of smokiness.
Hickory is a commonly used wood for smoking gouda cheese, and it is likely the type used for store-bought brands. However, maple and fruit woods can also be used and would pair well with the flavor of gouda.
Smoking gouda cheese typically takes around 30-60 minutes. If you prefer a more subtle smoky flavor, 30 minutes of smoking time is sufficient. For a stronger smoky flavor, the cheese can be smoked for up to an hour.
Cold smoking is done at cool temperatures to infuse the cheese with smoke flavor without cooking it. Hot smoking, on the other hand, involves the use of heat and flame, which can cause the cheese to melt. Cold smoking allows for more even flavor distribution throughout the cheese.
