Smoking Cheese On A Traeger: How Long Is Enough?

Smoking cheese is a fun and easy way to elevate your next charcuterie board or sandwich. It's also a great way to impress your guests without spending too much time in the kitchen. The process is simple: choose a hard or semi-hard block of cheese, season it, and smoke it on your Traeger grill for 1-3 hours, depending on your desired level of smokiness. The key to success is maintaining a temperature below 90 degrees Fahrenheit to prevent the cheese from melting. So, choose a cool day to smoke your cheese, and get creative with your seasonings and serving suggestions!

Choosing the right cheese

The type of cheese you choose to smoke is important. It is best to avoid soft cheeses, as they can fall through the grill grates and take on too much smoke flavour. Hard or semi-hard cheeses are ideal for smoking, such as cheddar, hard mozzarella, pepper jack, and gouda. If you are feeling adventurous, you can branch out to more expensive cheeses, but it is recommended to start with a less pricey block of cheese.

The shape of the cheese also matters. Blocks or squares of cheese are the easiest to work with, as they can be cut into various shapes and sizes. Cream cheese, for example, is a popular choice for smoking, as it comes in a block and has a mild flavour and decadent texture. It is also versatile and can be used in both sweet and savoury recipes.

When selecting your cheese, opt for full-fat products over light or low-fat varieties. Full-fat cheeses have better flavour and texture. Cream cheese, for instance, should always be purchased as full-fat. Additionally, avoid whipped blends or spreads that come in tubs, as they do not hold up well under heat.

Once you have selected your cheese, it is important to work with it straight from the refrigerator. Cheese softens quickly at room temperature, making it difficult to cut and season. If you are smoking a whole block, you can choose to cut it into fun shapes or keep it whole.

Preparing and seasoning the cheese

Choosing the Right Cheese：

Select a block of full-fat cream cheese for smoking. Avoid whipped blends or spreads that come in tubs as they don't hold up well under heat. Cream cheese is the most popular choice, but you can also choose from a variety of hard or semi-hard cheeses like cheddar, mozzarella, provolone, or gouda.

Cutting and Shaping the Cheese:

If you're using cream cheese, you don't need to cut it. However, if you're feeling creative, you can shape it or cut it into different shapes like hearts or circles. For other types of cheese, cut them into 2-3 inch bricks or blocks.

Seasoning the Cheese:

Work with the cheese straight out of the refrigerator to prevent it from becoming too soft. Sprinkle your choice of seasoning mix or rub on all sides of the cheese block. If the cheese has a foil wrapper, keep it on while seasoning, then flip it onto a clean sheet of aluminum foil to season the underside. You can also try scoring the top surface in a crisscross pattern with a sharp knife for enhanced presentation.

Another option is to mix the seasoning into the cheese for a uniform flavor. Place the cheese in a mixing bowl, add your chosen seasoning, and stir until blended. Then, place the mixture into a square dish and refrigerate until firm.

Different Seasoning Options:

Experiment with different seasonings and rubs like salt, pepper, garlic, spices, or chili pepper. You can also try mix-ins such as dried herbs, bacon bits, other shredded cheeses, dried onion flakes, or nuts. If you plan to top the smoked cheese with a sweet sauce or glaze, consider complementing those flavors.

Smoking the Cheese:

After preparing and seasoning the cheese, it's time to smoke it. Place the cheese on a baking rack and set it on the grate of your smoker. Set the smoker to a low temperature, ideally between 180-225 degrees Fahrenheit, and preheat it for at least 15 minutes. Smoke the cheese for 1-2 hours, checking regularly to ensure it doesn't overcook.

The smoking time can vary depending on your preference for smoke flavor. For a lighter smoke flavor, smoke the cheese for around an hour. If you prefer a bolder smoke flavor, you can smoke it for up to 2 hours or even a little longer.

Smoking temperature and time

Firstly, it's important to note that smoking cheese requires cold smoking, which means your grill or smoker's internal temperature should stay well below 90 degrees Fahrenheit. The ideal temperature range for smoking cheese is between 165 and 225 degrees Fahrenheit. Therefore, ensure your smoker is set up accordingly, taking into account the ambient temperature, which should ideally be below 60 degrees Fahrenheit.

When smoking a block of cream cheese, preheat your smoker to 180-200 degrees Fahrenheit. Place the cream cheese on a baking rack and set it on the grate. Smoke the cheese for 1.5 to 3 hours, depending on your preference for smoke intensity. The longer it smokes, the stronger the flavour will be. However, be cautious not to overcook the cheese.

For a cheese log, which is a combination of cream cheese, cheddar cheese, hot sauce, bacon bits, green onions, and Worcestershire sauce, use a lower temperature of 180 degrees Fahrenheit. Smoke for an hour, allowing the cheese to thaw and cook evenly.

When smoking other types of cheese, such as cheddar, mozzarella, or provolone, the process may take longer, ranging from 2 to 3 hours. It is recommended to cut these cheeses into 2-3 inch bricks before smoking.

Always keep in mind that the smoking time can be adjusted according to your preference for smoke flavour. Additionally, the type of cheese and its size will also influence the smoking time. Softer cheeses generally require less smoking time than harder varieties.

After smoking, it is essential to wrap the cheese and refrigerate it for at least 24 hours to a few days. This allows the smoke flavour to mellow and the cheese to firm up if it has softened during the smoking process.

Doneness

There are a few ways to check if your smoked cheese is done. Firstly, if you've scored the surface of the cheese with a crisscross pattern, you'll know it's done when these marks open slightly. The surface of the cheese will also take on a golden colour.

If you're smoking a cheese log, it's best to use the low and slow method. Set your grill to 180°F and preheat for 15 minutes, then grill for an hour.

If you're cold smoking your cheese, you'll need to keep the temperature inside your grill well below 90°F. The ideal temperature outside is below 60°F, and it's best to smoke cheese in spring or autumn.

You can smoke cheese for anywhere from 30 minutes to over two hours, depending on how smoky you want it. However, it's important to check your cheese regularly to make sure it doesn't overcook.

If your cheese seems too soft, you can put it in the fridge for an hour or so to firm it up.

Serving suggestions

Smoking cheese on a Traeger is a great way to add flavour to your cheese, and it can be served in a variety of ways. Here are some serving suggestions for smoked cheese:

Appetisers and Snacks

Smoked cheese is a great addition to any appetiser or snack platter. Cut the smoked cheese into cubes or slices and serve it with crackers, bread, pita chips, or even Fritos. You can also pair it with wine, pickled vegetables, or a sweet glaze like pepper jelly, mint jelly, or honey.

Dips

Smoked cheese can be used as a dip on its own, or you can mix it with other ingredients to create a more complex dip. For example, you can make a smoked cream cheese dip by mixing the smoked cheese with sour cream and your choice of seasonings. Serve it warm or cold with crackers, vegetables, or bread.

Sandwiches and Spreads

Smoked cheese can be used as a spread on sandwiches, bagels, or toast. It adds a creamy texture and a smoky flavour to your bread of choice. You can also mix the smoked cheese with other ingredients, such as herbs, spices, or chopped nuts, to create a unique spread.

Charcuterie Boards

Smoked cheese is a perfect addition to a charcuterie board. You can include a variety of smoked cheeses with different flavours and textures, such as smoked cheddar, mozzarella, Swiss, or pepper jack. Pair the cheeses with cured meats, crackers, nuts, and dried fruits for a well-rounded board.

Recipes

Smoked cheese can be used in a variety of recipes to add flavour and creaminess. Here are some ideas:

• Stuffed jalapeño poppers: Mix the smoked cheese with cream cheese, bacon, and hot peppers, and stuff it into jalapeño peppers.
• Smoked mac and cheese: Add smoked cheese to your favourite mac and cheese recipe for a smoky, creamy twist.
• Pasta: Toss smoked cheese with hot pasta, along with tomatoes, mushrooms, and spinach for a quick and tasty dish.
• Enchiladas: Use smoked cheese in creamy chicken enchiladas for an extra layer of flavour.
• Spinach pie (spanakopita): Smoked cheese can add a creamy, smoky element to this savoury pie.

These are just a few suggestions, but the possibilities are endless! Smoked cheese can be used in place of regular cheese in many recipes, adding a unique flavour to your favourite dishes. Get creative and experiment with different types of cheese and seasonings to find your favourite combinations.

Frequently asked questions