Frederic Melton
Smoking is a great way to preserve food and infuse flavour. Cheddar cheese is a popular choice for smoking, as it has a strong flavour that can stand up to the smoke. When cold smoking cheese, it is important to keep the temperature low, as heat will break down the cheese over time. The smoke flavour that develops on the outside of the cheese will be balanced by the large amount of unsmoked cheese on the inside. Once smoked, the cheese should be wrapped and refrigerated for 24-48 hours before being vacuum-sealed and stored for up to six months.
| Characteristics | Values |
|---|---|
| Smoking temperature | Cold smoke |
| Smoking time | 1-2 hours |
| Smoking wood | Apple, cherry, maple, hickory, alder, or a combination |
| Cheese type | Hard or semi-hard cheeses are best; cheddar, mozzarella, pepper jack, gouda, gruyère, Swiss, Colby, provolone, havarti, jarlsburg, stilton, halloumi, or cream cheese |
| Cheese preparation | Cut into 2-3 inch bricks |
| Storage | Vacuum seal, then store in the refrigerator for up to 6-8 months; can be frozen but may affect texture |
| Consumption | If mould appears, trim it off |
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What You'll Learn
How to smoke cheddar cheese
Smoking your own cheddar cheese at home is a fun process that can yield delicious results. It does, however, require some extra materials and equipment, and there is a bit of waiting and resting time involved.
Firstly, you will need an outdoor grill of any variety. You will also need wood pellets to fill your smoker. Apple, cherry, maple, hickory, and pecan are all good options. A stronger-flavored cheese like cheddar can handle a more intense smoke, so you could try using a mix of apple and hickory, heavier on the apple.
Next, you will need to select your cheese. Armstrong Old Cheddar is a good choice as it is a bit drier than other commercial cheeses, and has a series of small crevices and pockets on its surface to hold the smoke and glaze. The cheese should be formed into 2"x2"x7 ½" blocks, rather than the more common 1"x4" blocks, as this is a perfect shape for smoking.
Before smoking, you can glaze your cheese with a light brushing of pure maple syrup. This will help to keep the cheese moist, give the smoke a better surface to stick to, and balance well with the richness of the smoke and the sharp edge of the cheese.
When smoking, it is important to keep the ambient temperature low, ideally in the 60s or below, and to keep the smoker in the shade. It is best to smoke your cheese when outdoor temperatures are between -5 and -10 degrees Celsius. You should also wear latex gloves when handling the cheese to prevent oils and bacteria from your hands from transferring to the cheese. This will help to stave off mold and increase the cheese's lifespan.
Arrange your cheese on the grates of your smoker, ensuring they aren't touching and that there is airflow around each block. Close the lid and smoke for 1-2 hours.
Once your cheese is done smoking, remove it from the grill and wrap it in parchment or untreated butcher paper. Refrigerate for 24-48 hours. Then, vacuum seal the cheese. If you don't have a vacuum sealer, you can place the cheese in a zip-top freezer bag and get out as much air as possible. Label and date the cheese, then refrigerate for 2 weeks. After this, your cheese will be ready to enjoy!
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How long does smoked cheddar cheese last unrefrigerated?
Smoked cheddar cheese can be vacuum-sealed and left unrefrigerated for about 10 hours. Smoking is a food preservation method, but heat will eventually break down the cheese. When cold-smoking cheese, it is best to stay as cold as possible; if the temperature reaches 90°F, the oils will begin to separate.
Properly stored, a vacuum-sealed chunk of cheddar cheese will last for about 6 months in the refrigerator. Some people have kept theirs for over 8 months, and even up to 12 months, and found that it keeps getting better. It is recommended that you keep it in the bottom drawer of your refrigerator, away from doors, and not directly on the shelves of a "self-defrosting" freezer. To thaw, slowly defrost in the refrigerator over several days before opening for consumption.
If you are planning to smoke a large batch of cheese, you can also freeze it for longer-term storage. However, some people are unhappy with the resulting texture when thawed.
If your smoked cheddar cheese has some mold on it, you can trim it off.
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How long does vacuum-sealed smoked cheddar cheese last?
Smoking is a form of food preservation, but heat will break down cheese over time. When cold smoking cheese, it is best to stay as cold as possible. If the temperature reaches around 90°F, the oils in the cheese will start to separate.
Vacuum-sealed smoked cheddar cheese can be stored in a refrigerator for a few weeks to several months. Some sources state that it can be stored for up to 6 months, and even up to 8 months, in a refrigerator, with no noticeable changes in texture. It can also be frozen, although this may affect the texture when thawed. It is recommended to thaw frozen vacuum-sealed cheese slowly in the refrigerator over several days before opening and consuming.
Vacuum-sealed smoked cheddar cheese can be left unrefrigerated for a short period of time, such as during transport or travel. However, it is not advisable to leave it unrefrigerated for more than 10 hours, as it may spoil.
The aging process of cheese is also important to consider. Some sources suggest that vacuum-sealing a newly made cheese may not be ideal, as the wax breathing is necessary for aging. On the other hand, industrially produced cheddars are often sealed in plastic to age for several years, which prevents them from breathing and allows them to retain moisture.
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How long does smoked cheddar cheese last in the fridge?
Smoking is a form of food preservation, but heat will break down cheese over time. When cold smoking cheese, it is important to stay as cold as possible. If the temperature rises to about 90°F, the oils will begin to separate from the cheese.
Vacuum-sealed smoked cheddar cheese can last for about 6 months in the refrigerator. Some people have reported their vacuum-sealed smoked cheddar cheese lasting for 8 months or more without any noticeable changes in texture. However, it is recommended to consume it within 6 months, as the quality may start to deteriorate after that.
The key to extending the shelf life of smoked cheddar cheese is proper storage. It is important to keep the cheese away from the doors and not place it directly on the shelves of a "self-defrosting" freezer. If you plan to freeze the cheese, it is recommended to thaw it slowly in the refrigerator over several days before opening for consumption.
Additionally, the type of wood used for smoking can also impact the shelf life of the cheese. For example, applewood or cherry wood are commonly used for smoking cheddar cheese, as they provide a delicate and pleasant flavor.
It is important to note that smoked cheddar cheese that has not been vacuum-sealed will have a shorter shelf life. When stored in the refrigerator, it can last for a few weeks to a few months. However, the exact duration will depend on various factors, such as the initial quality of the cheese, the humidity of the storage environment, and the presence of mold.
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How to store smoked cheddar cheese
Smoking is a form of food preservation, but heat will break down cheese over time. When cold smoking cheese, it is important to stay as cold as possible. If the temperature reaches about 90°F, the oils will start to separate.
To store smoked cheddar cheese, it is recommended to vacuum seal the cheese and keep it in the refrigerator. It is best to keep it in the bottom drawer of the fridge, where it is colder. This will ensure the smoked cheddar cheese lasts for about 6 months. Some people also recommend wrapping the cheese in parchment paper before vacuum sealing.
If you do not have access to a vacuum sealer, you can double wrap the cheese tightly in plastic wrap. Then, place the wrapped cheese in a gallon-sized Ziplock bag and roll the bag to remove most of the air. Store it in the refrigerator as mentioned above.
Some people have also stored smoked cheddar cheese in the freezer. However, freezing the cheese will change its texture, making it less creamy and smooth, and more crumbly. Hence, it is not recommended to freeze the cheese unless it is to be used for cooking. If you do choose to freeze it, remember to thaw it slowly in the refrigerator over several days before opening and consuming it.
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Frequently asked questions
Smoke the cheddar cheese for 1-2 hours.
After smoking, wrap the cheese in parchment or untreated butcher paper and refrigerate for 24-48 hours.
After refrigerating, vacuum seal the cheese. If you don't have a vacuum sealer, use a zip-top freezer bag or a Ziploc bag and remove as much air as possible.
Properly stored vacuum-sealed smoked cheddar cheese will last for about 6 months in the refrigerator. Some people have also reported consuming vacuum-sealed smoked cheddar cheese that was stored for 12 months or more and found it to be good.
Yes, smoked cheddar cheese can be vacuum-sealed and left unrefrigerated for about 10 hours. However, smoking is a form of preserving food, and heat will break down the cheese over time.
