Smoked Cheddar Cheese: Drying Time For Best Results

Smoking your own cheddar cheese at home is a great way to save money and get gourmet results. The process is simple and only requires a few pieces of equipment, but it does take some time and patience. After smoking the cheese, it needs to be sealed and refrigerated for at least two weeks to allow the smoke flavour to mellow and absorb into the cheese.

How long do you dry smoked cheddar cheese?

How to prepare smoked cheddar cheese

Ingredients and Materials:

• Smoker
• Grill or makeshift box
• Tube smoker
• Mild wood chips (apple, cherry, maple, or pecan)
• Ice cubes
• Vacuum sealer or zip-top bags
• Latex gloves
• Mild or sharp cheddar cheese

Step-by-Step Guide:

Step 1: Prepare the Smoker and Cheese

Before you begin, ensure your smoker is set up and ready to use. Line the bottom of your cheese smoking pan with foil to minimise mess (optional). Fill a baking dish halfway with ice cubes, which will keep the cheese cool and prevent melting during the smoking process.

Cut the cheddar cheese into uniform blocks, roughly 1-2 inch bricks or slices. It is important to ensure the cheese is mild or semi-hard, as soft cheeses may fall through the grill grates and absorb too much smoke.

Step 2: Smoke the Cheese

Preheat your smoker to around 120°F (60°C). Place the cheese on the smoker grates, leaving space between each block for airflow. The ideal smoking temperature should remain below 90°F (32°C) to prevent the cheese from melting.

For mild smoke flavour, leave the cheese on the smoker for around 1 hour. For a bolder flavour, 2 hours is recommended. Turn the cheese over every 15-30 minutes to ensure even smoking.

Step 3: Wrap and Refrigerate

Once the smoking process is complete, remove the cheese from the smoker. Wrap the cheese in parchment paper, butcher paper, or untreated butcher paper. This step allows the cheese to breathe and prevents it from tasting ashy. Place the wrapped cheese in the refrigerator for 24-48 hours.

Step 4: Vacuum Seal and Rest

After the initial refrigeration period, remove the cheese from the paper and vacuum seal the blocks. If a vacuum sealer is unavailable, place the cheese in a zip-top freezer bag, removing as much air as possible before sealing. Label and date the cheese packages.

Return the sealed cheese to the refrigerator for a minimum of 2 weeks. This resting period allows the smoke flavour to distribute and mellow throughout the cheese. The longer the cheese rests, the better the flavour will be.

Tips:

• Wear latex gloves when handling the cheese to prevent the transfer of oils and bacteria from your hands.
• Choose a cool day for smoking, as higher temperatures may cause the cheese to melt.
• For vacuum sealing, use a mild wood such as apple, cherry, or pecan.
• If using a grill, select one with good ventilation and the ability to easily track the internal temperature.
• If the cheese tastes too smoky after the resting period, wrap it in plastic wrap and return to the refrigerator for a few more days.

Enjoy your homemade smoked cheddar cheese!

The best types of wood to use

Oak

Oak is a traditional choice for smoking and has a strong flavour profile that pairs well with harder and more flavourful cheeses like cheddar. It has a woody and savoury smoke flavour and will give the cheese a golden finish. Oak burns for a long time and can reach high temperatures, so temperature control is necessary to prevent the cheese from melting.

Hickory

Hickory is a durable hardwood that produces a long, steady supply of smoke. It has a strong, smoky flavour that often tastes like bacon and is a good choice for adding a meaty flavour. It is too strong for milder cheeses but works well with intense hard cheeses such as cheddar.

Applewood

Applewood is a popular choice for smoking food and has a mild, subtly sweet flavour. It pairs well with semi-soft to hard cheeses and its sweet, fruity flavour complements the natural saltiness of the cheese.

Maple

Maple is a sweet hardwood that grows throughout the United States and southern Canada. It has a light, sweet flavour that matches well with smoked cheese. It helps the cheese develop a mahogany colour and is forgiving in terms of cooking times.

Cherry

Cherry wood has a mild, sweet flavour that goes well with semi-soft cheeses. It will turn the cheese an intense dark colour. Its fruity and sweet flavour is similar to applewood but cherry is sweeter.

The best types of cheese to smoke

Smoking your own cheese at home is a fun and rewarding process. While you can smoke your favourite cheese, hard or semi-hard cheeses are best, as soft cheeses can take on too much smoke flavour and may fall through your grill grates.

Cheddar

A popular choice for smoking, cheddar is a hard cheese that takes on smoke beautifully.

Hard Mozzarella

Hard mozzarella is another favourite for smoking.

Pepper Jack

Pepper jack is recommended for its ability to take on smoke.

Gouda

Gouda is a hard cheese that is often recommended for its ability to take on smoke.

Parmesan

Parmesan is a great option for beginners as it doesn't easily become over-smoked.

Monterey Jack

Monterey Jack is another good option for beginners as it doesn't easily become over-smoked.

Other Options

Other cheeses that can be smoked include Gruyere, Havarti, Muester, and cream cheese.

How to store smoked cheddar cheese

Storing smoked cheddar cheese is a straightforward process, but it does require some specific steps to ensure the cheese stays fresh and maintains its smoky flavour. Here is a detailed guide on how to store your smoked cheddar cheese:

Step 1: Initial Refrigeration

Once you have finished smoking your cheese, remove it from the grill or smoker and wrap it in parchment paper or untreated butcher paper. Place the wrapped cheese in the refrigerator for 24 to 48 hours. This initial refrigeration period allows the cheese to breathe and the flavours to mellow out. The paper wrapping helps to absorb any excess oil that may have come out during the smoking process.

Step 2: Vacuum Sealing

After the initial refrigeration period, remove the cheese from the paper and vacuum seal it. Vacuum sealing helps to extend the shelf life of the cheese by reducing oxygen exposure and preventing moisture loss. If you do not have access to a vacuum sealer, you can place the cheese in a zip-top freezer bag and remove as much air as possible before sealing.

Step 3: Refrigerate and Rest

Once the cheese is vacuum-sealed, place it back in the refrigerator for at least two weeks. This resting period allows the smoke flavour to distribute evenly throughout the cheese. The longer you can leave the cheese to rest, the more mellow and flavourful it will become. Some people recommend refrigerating for up to two months for the best results.

Step 4: Enjoy

After the resting period, your smoked cheddar cheese is ready to be enjoyed! You can open the vacuum-sealed package and consume the cheese as desired. Smoked cheddar cheese is a great addition to snacks, sandwiches, pasta, or soups.

Storage Tips:

• It is recommended to wear latex gloves when handling the cheese to prevent oils and bacteria from your hands transferring to the cheese. This can help stave off mold and extend the shelf life.
• If you are smoking a large quantity of cheese, you can store it in the refrigerator very cold but not frozen. Vacuum-sealed cheese can last for up to 12 months in the refrigerator.
• Properly stored, vacuum-sealed cheddar cheese will last for about six months in the refrigerator. Freezing is also an option, but it may alter the texture of the cheese.

How to serve smoked cheddar cheese

Smoked cheddar cheese is a versatile ingredient that can be used in a variety of dishes, from snacks to sandwiches to flavour boosters in pasta or soups. Here are some ideas on how to serve smoked cheddar cheese:

As a snack

Smoked cheddar cheese can be enjoyed on its own as a delicious and nutty-flavoured snack. Cut the cheese into cubes or slices and serve it with crackers, bread, or fresh or dried fruit. You can also offer condiments such as honey, jam, or mustard on the side for an extra flavour boost.

In sandwiches

Add smoked cheddar cheese to your favourite sandwich for a tasty upgrade. Try pairing it with ingredients like sliced tomato, avocado, arugula, or cured meats such as ham or salami. For an extra indulgent treat, grill the sandwich until the cheese is melted.

As a topping

Smoked cheddar cheese makes a great topping for salads, soups, or chilli. Sprinkle shredded or grated smoked cheddar over your favourite dish for a creamy and flavourful addition.

In mac and cheese

Take your mac and cheese to the next level by using smoked cheddar cheese in the sauce. The smoky flavour will elevate this classic comfort food and make it even more irresistible.

On burgers

Elevate your burger game by topping your patty with a slice of smoked cheddar cheese. The smoke flavour will complement the grilled beef or veggie patty perfectly. For an extra indulgent touch, serve your burger with smoked cheddar cheese fries on the side.

In a patty melt

Try using smoked cheddar cheese in a patty melt sandwich. Combine melted smoked cheddar with caramelised onions and a beef patty between two slices of toasted bread for a delicious and hearty sandwich.

Remember, when serving smoked cheddar cheese, it's essential to let the cheese rest for at least two weeks after smoking to allow the flavours to mellow and develop fully. This will ensure that you get the best taste experience from your homemade smoked cheddar cheese.

Frequently asked questions