The Perfect Smoke: Aging Cheese Post-Smoking

Smoking your own cheese at home is a fun process, but it requires patience. After smoking, the cheese needs to rest and breathe so that the flavours can mellow out. If you eat it right away, it will taste ashy or like an ashtray. The length of the rest varies, but most people recommend waiting at least two weeks before eating your smoked cheese. Some people even recommend waiting up to a month or more to get the best flavour.

Wrapping and refrigerating

Firstly, after removing the cheese from the grill, it should be wrapped in parchment paper, untreated butcher paper, or wax paper. This allows the cheese to breathe and prevents the flavour from becoming too intense. The paper also helps to absorb any excess oil that may have surfaced during the smoking process. The cheese should be wrapped tightly but not too tightly, as this could affect the shape of the cheese. It is recommended to leave the cheese wrapped for at least 24 hours, with some people suggesting up to 48 hours for optimal results.

After the initial wrapping and refrigeration period, the cheese can then be vacuum-sealed or placed in a zip-top freezer bag to be stored in the refrigerator for a further 2 weeks. This extended period allows the smoke flavour to mellow and ensures that the cheese is ready to be enjoyed.

Some people suggest that the longer you can leave the cheese, the better it will taste. One person even suggested leaving it for up to 9 months! However, others recommend a minimum of 2 weeks to ensure the best flavour.

During the refrigeration period, it is important to note that the cheese will give off a strong smoky odour. This is normal, but it may be worth considering how this may affect the other items in your refrigerator.

In summary, wrapping and refrigerating smoked cheese is a critical step that allows the cheese to rest and ensures an even distribution of flavour. By following these steps, you will be able to enjoy your homemade smoked cheese at its best.

Vacuum sealing

Resting the Cheese

Before vacuum sealing, the cheese should be rested. This allows the smoky flavour to mellow and permeate throughout the cheese, which is dense. If the cheese is eaten immediately after smoking, it will taste bland and acrid. Resting the cheese for a couple of weeks removes this acrid taste and gives a much more pleasurable experience. The longer the cheese is left to rest, the better the flavour.

After smoking, the cheese should be wrapped in parchment or untreated butcher paper and refrigerated for 24-48 hours. It can also be wrapped in wax paper and left in the fridge for 24 hours before being put in ziplock bags. Some people also recommend wiping the cheese down with a damp paper towel before wrapping.

After resting, the cheese can be removed from the paper and vacuum-sealed. If a vacuum sealer is unavailable, a zip-top freezer bag can be used instead, ensuring that as much air as possible is removed before sealing. The cheese should then be placed back in the fridge for at least a week to allow the smoke to distribute and mellow. The longer the cheese is left, the better the flavour—some people recommend a minimum of two weeks, while others suggest up to four weeks or even longer.

Storing

Resting and mellowing the flavour

Firstly, the cheese should be wrapped in parchment or butcher paper and placed in the refrigerator for 24-48 hours. This allows the cheese to breathe and prevents it from drying out or becoming too sweaty. During this time, the flavour of the cheese will become less acrid and more balanced.

After the initial resting period, the cheese can be vacuum-sealed or placed in a zip-top bag to be refrigerated for another 1-4 weeks. The longer the cheese rests, the more time the smoke has to distribute and mellow, resulting in a smoother and more subtle flavour. Some people even recommend resting the cheese for up to 9 months to achieve the perfect flavour.

It is important to note that the cheese will continue to absorb the smoke flavour during the resting period, so it may taste overly smoky at first. However, as the smoke flavour mellows, the cheese will become more palatable. Additionally, the resting period gives the cheese time to soften, as it tends to become harder during the smoking process.

Overall, resting and mellowing the flavour of smoked cheese is a crucial step that should not be skipped. By allowing the cheese to rest, the final product will have a more balanced and subtle smoke flavour that is sure to be enjoyed.

Storing smoked cheese

Wrapping and Resting:

After smoking, remove the cheese from the grill and wrap it in parchment or untreated butcher paper. Some people also recommend wiping the cheese with a paper towel to remove any excess oil or moisture. Then, place the wrapped cheese in the refrigerator for at least 24 hours and up to 48 hours. This step allows the cheese to breathe and prevents it from tasting too ashy or smoky.

Vacuum Sealing:

After the initial resting period, remove the cheese from the paper and vacuum seal each block of cheese individually. If you don't have a vacuum sealer, you can place the cheese in zip-top freezer bags and remove as much air as possible. Make sure to label and date the packages.

Refrigeration:

Place the sealed bags of cheese back in the refrigerator for at least two weeks. This step is crucial as it allows the smoke flavour to distribute evenly throughout the cheese and mellow out. The longer you can leave the cheese in the fridge, the better the flavour will be. Some people even recommend ageing the cheese for up to a month or more.

Freezing:

If you have smoked more cheese than you can consume immediately, you can freeze it for later. Vacuum sealing is highly recommended for this step, as it will help the cheese last longer and maintain its flavour and texture. Smoked cheese can be frozen for up to eight months.

Temperature Control:

It is important to maintain a cool temperature throughout the smoking and storing process. Room temperature can easily influence the internal temperature of the cheese, so it is best to smoke cheese during cooler months or early morning/late night when temperatures are lower. When smoking, ensure that the internal temperature of your grill stays well below 90 degrees Fahrenheit.

Cheese Type and Size:

The type and size of the cheese also play a role in the storing process. Softer cheeses require more careful handling as they melt easily. It is recommended to use harder or semi-hard cheeses for smoking. Additionally, slicing the cheese into smaller pieces increases the surface area exposed to smoke, allowing for more flavour absorption.

Best cheeses for smoking

Smoking your own cheese at home is a fun and rewarding process. However, it's important to choose the right type of cheese to smoke, as some varieties will absorb too much smoke or melt too quickly. Generally, hard or semi-hard cheeses are best for smoking, as they can tolerate higher temperatures and have a denser texture that allows the smoke to penetrate without becoming overwhelming.

Cheddar

Cheddar is a popular choice for smoking due to its versatility and worldwide availability. When selecting a cheddar for smoking, go for a younger cheese with a higher moisture content, as this will allow the smoke to infuse more effectively. A smoked cheddar can be enjoyed on a cheese platter or added to recipes like burgers and cheese sauce.

Gouda

Gouda is a pressed uncooked cheese that originates from the Netherlands. For smoking, opt for a young to moderately matured Gouda, as the higher moisture content will allow for better smoke diffusion. Remove the wax rind before smoking, and you'll be left with a gorgeous brown exterior. Smoked gouda is excellent on its own or added to a mac and cheese.

Parmesan

When selecting a parmesan for smoking, it's best to choose a local variety rather than an Italian Parmigiano Reggiano, as the latter has a complex and unique flavour that may clash with the smoke. Local parmesans tend to be milder and often have a higher moisture content, making them more receptive to the smoking process. Smoked parmesan is a delicious addition to pasta dishes or grated over your favourite mac and cheese.

Gruyère

Gruyère is a famous Swiss cheese with a soft and refined taste when young, developing into a full-flavoured and aromatic cheese as it ages. For smoking, choose a younger Gruyère to achieve the right balance between flavour and texture.

Raclette

Raclette is a type of cheese that shares its name with the dish it inspired. It has a moderate to strong aroma and a delicate, savoury flavour with notes of hazelnuts and broth. Smoking an entire wheel of Raclette can be expensive, so it's recommended to buy slices and smoke them individually for a more uniform smokiness.

Jarlsberg

Jarlsberg is a pressed cooked cheese that originates from Norway and is known for its iconic spattering of eyes (holes). Before smoking Jarlsberg, remove the wax rind, just like with Gouda. The mild flavour and delightful texture of Jarlsberg make it receptive to the smoking process, resulting in a high-quality smoked cheese. Enjoy your smoked Jarlsberg in a summer salad or grilled cheese sandwich.

Monterey Jack

Monterey Jack, also known as the "American original," is a pressed cheese that originated in Monterey, Alta California. Both the original Monterey Jack and the flavoured Pepper Jack are great options for smoking. Avoid Dry Jack, as the drier texture won't allow the smoke to penetrate as deeply. Smoked Monterey Jack or Pepper Jack is a tasty addition to burgers or pizza.

Mozzarella

Mozzarella is a traditional Italian pasta filata cheese that can be found all over the world. Both the Buffalo Mozzarella and the cow's milk version, Fior di Latte, have subtle milky flavours and soft, spongy interiors that welcome the smoke. Smoked mozzarella can be added to various dishes, including lasagne, pizza, or even an omelette.

Other Honourable Mentions

Other cheeses that are worth mentioning for smoking include Provolone Dolce, Scamorza, Havarti, Muester, and English Cheddar.

Remember, when smoking cheese, it's crucial to maintain temperatures below 90 °F (32 °C) to prevent the cheese from melting. Additionally, allow the smoked cheese to rest for at least two weeks to let the smoke flavour distribute and mellow out.

Frequently asked questions