Smoking Cheese On A Pellet Grill: How Long Is Enough?

Smoking cheese is a great way to add depth to your recipes and impress your guests. It is a simple process that can be done on a pellet grill or smoker, infusing your favourite cheese with a delectable, nutty flavour. The key to success is keeping the temperature low, ideally below 90 degrees Fahrenheit, to prevent the cheese from liquefying. With a few simple steps, you can create your own smoked cheese at home and give your recipes that extra kick!

Choosing the right wood pellets

Different types of wood will impart different flavours to the cheese. For instance, applewood tends to give a mild and subtly sweet flavour, while hickory provides a strong and hearty flavour, and mesquite offers an earthy, intense taste.

Applewood

Applewood is a popular choice for smoking cheese due to its mild, fruity, and subtly sweet flavour. It pairs well with a range of cheese types, from soft to semi-hard and hard cheeses. The sweet, fruity flavour complements the natural saltiness of the cheese, adding a hint of smokiness. Applewood is an excellent choice if you want to add a subtle sweetness to your cheese board.

Maple

Maple wood is another excellent option for smoking cheese. It has a light, sweet flavour that complements many smoked foods. Maple pairs well with mild cheeses, as its sweet flavour does not overpower the cheese's delicate taste. If you want to achieve a beautiful mahogany colour on your smoked cheese, maple is a great choice. You can even use sugar maple planks to keep the cheese in place while it smokes.

Pecan

Pecan wood is a unique and flavorful option for smoking cheese. It imparts a savory, bacon-like aroma to your cheese. While the smoke is intense, it's not as overpowering as oak or hickory, making it suitable for semi-soft and hard cheeses. Pecan wood pairs well with a variety of cheese types, including those with strong flavor profiles.

Hickory

Hickory wood is a popular choice for smoking cheese, especially in Carolina-style barbecue. It has an intense, smoky flavor with hints of bacon. However, hickory smoke is too strong for milder cheeses. It's best to use hickory with intense hard cheeses like cheddar or wrap the cheese with foil to prevent it from becoming too smoky. Hickory wood also pairs well with smoked gouda.

Cherry

Cherry wood has a sweet, fruity flavor that is slightly stronger than applewood. It pairs well with various types of cheese, including semi-soft cheeses that may not hold up well to more intense woods. Cheese smoked with cherry wood will turn an intense dark color due to the red in the wood, but this is normal and does not indicate burning.

Oak

Oakwood is a versatile option for smoking hard cheeses. It has a nutty and earthy flavor that is not as overpowering as hickory. Oakwood is ideal for smoking cheeses like cheddar, gouda, and asiago, as they can withstand and complement the smoky flavor. However, oak can be too strong for semi-soft cheeses, so a milder wood like cherry may be a better choice in those cases.

Preparing the cheese

The first step in preparing the cheese is to let it come to room temperature. Remove the cheese from the refrigerator at least two hours before smoking and ensure there is no moisture forming on the surface. This is an important step as it allows the cheese to develop a protective thin skin or "rind" that will safeguard it while it smokes.

When it comes to choosing the type of cheese, it is recommended to opt for firmer, harder, or semi-hard cheeses. These varieties are less likely to melt during the smoking process. Popular options include cheddar, mozzarella, Monterey Jack, American, Brie, Gouda, Gruyere, Swiss, and Havarti. If you are using a large block of cheese, it is advisable to cut it into smaller pieces, typically around four-inch squares, to maximise the surface area exposed to the smoke.

Before placing the cheese on the grill, it is essential to wear latex gloves to prevent oils and bacteria from your hands from transferring to the cheese. This simple step can help prevent mould and prolong the shelf life of your smoked cheese.

Grilled cheese, anyone?

Smoking the cheese

The first step in smoking cheese is to select the right type of cheese. Hard or semi-hard cheeses, such as cheddar, mozzarella, gouda, Gruyere, and Swiss, are ideal for smoking as they can withstand the heat without melting. Soft cheeses can also be smoked, but the process is slightly different and requires the smoker to stay cool.

Once you've chosen your cheese, cut it into smaller pieces or blocks, approximately 2-4 inches in length, to maximize the surface area exposed to the smoke. Then, let the cheese come to room temperature before placing it on the grill. This is an important step as it allows a thin protective "rind" to develop on the cheese.

Next, prepare your smoker. If using a pellet grill, fill the smoker tube with wood pellets and light it. Place the smoker tube in your grill and let it burn for a few minutes until it is well lit. Then, blow out the flame and let the smoker tube continue to smoke. If using a grill, you can create a makeshift smoker by filling a disposable aluminum pan with ice and placing a wire rack over it. Place the cheese on the rack and set it inside the grill.

Now, it's time to smoke the cheese. Place the cheese on the grill grates or the wire rack, ensuring there is enough space between the pieces for the smoke to penetrate. Close the lid of the grill and smoke the cheese for 2 to 4 hours, depending on your desired level of smokiness. Remember to keep the temperature inside the grill below 90 degrees Fahrenheit to prevent the cheese from melting.

Once the cheese is done smoking, remove it from the grill and let it cool. Then, wrap the cheese in parchment paper or butcher paper and place it in the refrigerator for at least 24 hours to rest and allow the smoke flavor to penetrate.

Finally, for long-term storage, it is recommended to vacuum seal the cheese. If you don't have a vacuum sealer, you can place the cheese in a zip-top bag and remove as much air as possible. Store the sealed cheese in the refrigerator for at least one week, preferably two, to allow the smoke flavor to fully develop and mellow out.

Resting and storing the cheese

Resting and storing your smoked cheese is a crucial step in the smoking process. Once you've removed your cheese from the grill, you'll need to let it rest and then store it in the refrigerator. Here's a step-by-step guide:

Resting the Cheese:

• Remove the cheese from the grill: Once your cheese has absorbed the smoke, take it out of the grill and separate it from the grate.
• Blot excess oil: Use a paper towel to gently blot any excess oil that may have formed on the surface of the cheese. This step will help improve the texture and appearance of the final product.
• Wrap the cheese: Wrap the cheese in paper, butcher paper, or plastic wrap. This will help protect the cheese and prepare it for the next step.
• Rest in the refrigerator: Place the wrapped cheese in the refrigerator for at least 24 hours. This resting period allows the smoke flavour to mellow and penetrate the cheese evenly.

Storing the Cheese:

• Vacuum seal the cheese: After the resting period, remove the cheese from the paper or plastic wrap. Use a vacuum sealer to seal the cheese individually in vacuum bags. If you don't have a vacuum sealer, you can use zip-top bags or freezer bags.
• Refrigerate for 1-2 weeks: Place the sealed bags in the refrigerator and let the cheese rest for at least one week, preferably two. During this time, the smoke flavour will continue to develop and mellow, enhancing the taste of your smoked cheese.
• Enjoy your smoked cheese: After the resting and storing period, your smoked cheese is ready to be enjoyed! You can serve it as-is, melt it on a cheeseburger, or add it to recipes like mac and cheese.

Tips for Resting and Storing:

• Avoid freezing: Freezing smoked cheese can alter its texture, making it crumbly instead of creamy and smooth. It's best to store it in the refrigerator.
• Use within a year: Properly sealed smoked cheese can last for at least 12 months in the refrigerator.
• Age your cheese: The longer you let the cheese age slowly, the better its taste will be. Some people even age their cheese for over a year!

Serving suggestions

Smoked cheese is a versatile ingredient that can be used in a variety of dishes, from snacks to sandwiches, charcuterie boards, and flavour boosters for pasta, soups, and salads. Here are some serving suggestions for smoked cheese:

Charcuterie Board

Create a charcuterie board with a variety of meats, crackers, and condiments. Smoked cheese, particularly hard cheeses such as Cheddar, Gouda, and Pepper Jack, are perfect for a charcuterie board. The smoky flavour of the cheese will complement the other ingredients and add a delicious depth of taste to your board.

Sandwiches

Smoked cheese sandwiches are a classic and comforting option. Simply add butter, sliced tomatoes, salt, and pepper to a slice of bread, top it with your favourite smoked cheese (Cheddar or Mozzarella work well), and you're ready to grill! You can also experiment with different types of bread, such as rye, white, or wheat, to find your perfect combination.

Salads and Pasta

Add a smoky twist to your salads and pasta dishes by incorporating smoked cheese. Crumble some Feta or Blue cheese over a bed of mixed greens, or shred some smoked Mozzarella or Cheddar into your pasta for a heartier meal. The possibilities are endless, and your guests will surely be impressed.

Snacks and Appetizers

Smoked cheese is a perfect snack on its own, but you can also elevate it by pairing it with crackers, fresh or dried fruits, nuts, and jams. For a more substantial appetizer, try making smoked Gouda & apple crostini with honey or bruschetta. The smoky flavour will delight your taste buds and leave your guests wanting more.

Soups

For a comforting and flavourful meal, add smoked cheese to your favourite soup. Grated smoked Cheddar or Gruyere can be sprinkled on top of a bowl of tomato soup, or you can mix it into a creamy soup, such as broccoli or potato soup, for a decadent and satisfying dish.

Experiment with different types of cheese and smoking techniques to find your favourite combinations, and don't be afraid to get creative with your serving suggestions!

Frequently asked questions