Smoking Cheese: Electric Smoker Techniques And Timing

Smoking cheese in an electric smoker is a delicate process that requires precision and patience. The goal is to infuse a delicate smoky flavour into the cheese without melting it, which means maintaining a low temperature throughout the smoking process. The ideal temperature range for smoking cheese is between 60°F and 90°F, with the specific temperature depending on the type of cheese being smoked. Harder cheeses like cheddar can withstand temperatures up to 90°F, while softer cheeses may start to melt at 80°F.

To achieve the desired temperature, it is recommended to smoke cheese on cooler days, typically in the fall or winter months when outdoor temperatures are below 60°F. The smoking process itself takes around 2-4 hours, but it is important to monitor the temperature closely to ensure it does not exceed the desired range.

After smoking, the cheese needs to be wrapped and refrigerated for at least a week, preferably two, to allow the flavours to mellow and develop. This waiting period is crucial, as freshly smoked cheese will have a bitter and harsh taste.

Choosing the right cheese

When it comes to choosing the right cheese for your electric smoker, there are a few key factors to consider. Firstly, it is recommended to opt for hard or semi-hard cheeses with a higher fat content, such as cheddar, gouda, halloumi, mozzarella, or Swiss cheese. These varieties can withstand the smoking process without melting or becoming overly oily. They also have a higher melting point, which is crucial as the smoking temperature should be kept below 90°F (32°C) to prevent the cheese from melting.

It is best to avoid soft cheeses like brie, camembert, or mozzarella as they tend to become too runny and lose their shape when exposed to the heat of the smoker. Semi-soft cheeses like Gorgonzola and Provolone are also not ideal as they absorb smoke quickly and melt easily, making the process more challenging.

When selecting a cheese, consider its natural flavour and choose a wood type that will complement it. Fruitwoods, such as apple, cherry, or pecan, are ideal for cheeses with a naturally mild flavour as they impart a tangy, sweet, and mild taste. For stronger-flavoured cheeses, you can opt for woods like oak or hickory, which offer a more intense aroma without overwhelming the cheese's natural flavours.

Additionally, it is recommended to start with milder cheese flavours and gradually experiment with stronger varieties as you become more experienced with the smoking process. This will allow you to develop your technique and flavour profiles confidently.

Preparing the cheese

The first step in preparing the cheese is to choose the right type of cheese for smoking. It is recommended to use hard or semi-hard cheeses with mild flavours, such as cheddar, gouda, mozzarella, Monterey jack, gruyere, brie, or Swiss cheese. Soft cheeses tend to absorb too much smoke and can be easily ruined. If you are a beginner, it is best to start with a hard and mild cheese like cheddar before moving on to more expensive options.

Once you have selected the cheese, you need to prepare it for smoking. Remove any wax or rind from the exterior of the cheese, as this will prevent the smoke from penetrating properly and affect the flavour. You can cut the cheese into smaller pieces to reduce the smoking time and expose more surface area to the smoke. However, if you plan on serving the cheese on a charcuterie board, it is advisable to keep the pieces as large as possible.

It is also important to bring the cheese to room temperature before smoking. This will help prevent condensation and moisture buildup, which can affect the cheese's ability to take on smoke. Simply leave the cheese out of the refrigerator for about one to two hours before smoking and wipe off any moisture that forms on the surface.

Additionally, it is recommended to slice the cheese into larger chunks or pieces to maximize the surface area exposed to the smoke. This will help ensure that the smoke flavour penetrates the cheese effectively.

Smoking the Cheese

After preparing the cheese, you can move on to the smoking process. Set up your smoker by filling the wood chip loader with your chosen smoking wood chips. If using a Masterbuilt Electric Smoker, turn it on, open the vents, and set it to smoke at the lowest possible temperature, usually around 80°F to 100°F.

Once the smoker is producing smoke, fill the water tray with ice or ice water, and place aluminium pans filled with ice on several shelves, including the top shelf where the cheese will be smoked. This will help maintain low temperatures and prevent the cheese from melting.

Place a mesh wire rack on top of the ice pan and wipe it with a small amount of cooking oil to prevent the cheese from sticking. Then, place the cheese on the rack, making sure there is space between the pieces for proper airflow.

Smoke the cheese for one to three hours, closely monitoring the temperature to ensure it does not rise above 90°F. If the temperature gets too high, open the door briefly to let out some heat and refill the aluminium pans with ice.

Mellowing the Cheese

Once the smoking is complete, remove the cheese from the smoker and wrap it loosely in a cloth or parchment paper. Place it in the refrigerator for 24 to 48 hours to allow the flavours to develop.

After this initial resting period, unwrap the cheese and transfer it to a vacuum-sealed bag or a ziplock bag with the air squeezed out. Place it back in the refrigerator for one to two weeks. This step is crucial as it allows the smoky flavours to mellow and permeate throughout the cheese. The longer you can leave the cheese, the better the taste will be.

Selecting the right wood

For those who enjoy a milder, fruity and sweet flavour, applewood is a great option. Applewood has the highest concentration of mild flavours while still allowing the natural taste of the cheese to shine through. It pairs well with gouda, and is perfect for sandwiches and salads.

Maple wood is another popular choice for smoking cheese, as its delicate, sweet palate permeates the cheese. Maple wood goes well with a variety of cheeses and adds a sweet aroma.

Cherry wood is ideal for those who want a hint of sweetness in their smoked cheese. The heavy smoke of cherry wood quickly infuses the cheese, making it a good choice for naturally mild cheeses. Cherry wood also gives the cheese a rosy tint, making it aesthetically pleasing.

If you're looking for a stronger, more intense aroma, hickory is a great option. While hickory is commonly used for meat smoking, it can also be used for cheese, especially when paired with strong cheeses like cheddar. Many say that hickory imparts a bacon-like flavour to smoked cheese.

Oak is a versatile wood that is suitable for most hard cheeses, such as cheddar. It is known for not overpowering the cheese and leaving no aftertaste.

Other options to consider include pecan, which is known for giving a bacony flavour, and sugar maple, which adds a touch of sweetness.

When selecting the right wood for smoking cheese, it's important to consider the natural flavours of the cheese and choose a wood that will complement them. Fruitwoods, for example, are a good choice for cheeses with a naturally mild flavour.

Setting up the smoker

Firstly, choose a cool day to smoke your cheese, preferably when the outdoor temperature is below 60°F (15°C). Smoking on a cold day helps keep the cheese from melting. If it is too warm outside, you can use ice pans to help maintain lower temperatures inside the smoker.

Next, prepare your smoker by cleaning it thoroughly. Remove the grates and scrub them, dispose of old ash from the water and chip pans, and wipe down the interior and exterior surfaces. Greasing the grates with vegetable oil is also recommended to prevent the cheese from sticking. If your smoker is new, you should season it before use. To do this, wipe down the inside with a mild soap, coat the interior with cooking oil, heat the smoker to 250°F for three hours, add wood chips in the last 45 minutes, and then turn it off.

Once your smoker is clean and ready, it's time to select the right wood for smoking. Choose wood pellets or chips that will produce a mild smoke, as cheese requires very little smoke. Wood types such as apple, cherry, maple, pecan, hickory, or oak are excellent choices. You can also experiment with mixing different types of wood to find your favourite flavour combinations.

Now, it's time to prepare the smoker for the smoking process. Fill the water pan with hot water to help maintain the temperature. If using a chip pan, fill it with about one cup of wood chips or pellets, which should create smoke for 3-4 hours—more than enough time for smoking cheese. Place the cheese on the smoker's lowest grate, ensuring the blocks are spaced out and not touching each other. This spacing allows for even smoking and airflow around each piece of cheese.

Finally, light the wood to create a small fire, which should then extinguish, leaving a steady stream of smoke. Make sure this happens before closing and locking the smoker door. You are now ready to begin the smoking process!

Smoking the cheese

The cheese should be placed on a wire rack or mesh wire rack inside the smoker. The rack should be placed over an aluminium pan of ice to help keep the temperature down. The cheese should not be placed directly over the smoke source. The smoker should be preheated to the desired temperature, and the smoke should be light and constant.

The length of time the cheese is smoked depends on the type of cheese and your taste preference. Softer cheeses need less time than harder ones, and mild cheeses are better suited to shorter smoking times than stronger-flavoured cheeses. In general, smoking times range from 30 minutes to four hours.

During the smoking process, the cheese should be rotated every 15 to 30 minutes to ensure even smoking. The smoke should be allowed to penetrate the cheese without getting too hot and melting it. This can be achieved by keeping the smoker temperature low and using an ice bath or ice pans to help keep the temperature down.

After smoking, the cheese should be removed from the smoker and wrapped loosely in a cloth or parchment paper. It should then be placed in the refrigerator for 24 to 48 hours to allow the flavours to mellow and develop. Finally, the cheese should be vacuum-sealed or placed in an airtight container and stored in the refrigerator for one to two weeks before serving.

Frequently asked questions