Cheese Smoking: Smoke Tube Technique And Timing

Smoking cheese at home is a great way to add flavour to your favourite cheeses, and it's much cheaper than buying it at the store. The process is simple: you'll need a smoker tube, some wood pellets, an outdoor grill or smoker, and your choice of cheese. The smoker tube is filled with wood pellets and lit, then placed inside the grill or smoker alongside the cheese. The cheese is then cold-smoked for around 1-2 hours, depending on how strong you want the flavour to be. After smoking, the cheese is wrapped and placed in the fridge for 24-48 hours, then vacuum-sealed and left to rest for a further 1-2 weeks. This allows the flavours to develop and the smoke flavour to mellow.

Choosing the right wood

Fruitwoods, such as apple, cherry, and maple, are considered the best and safest option for smoking cheese, particularly those with a naturally mild flavour. These woods provide a tangy, mild, and sweet flavour that pairs well with the cheese's natural taste.

Applewood, for instance, has the highest concentration of mild flavours, allowing the cheese's natural taste to shine through. It is an excellent choice for beginners, as it is less likely to result in over-smoking the cheese.

Cherry wood adds a touch of sweetness and a fruity aroma to the cheese. It is known for imparting a rosy tint to the finished product, making it ideal for aesthetic purposes.

Maple wood is another popular choice, known for its delicate, sweet palate that permeates the cheese.

For those who prefer a more intense aroma, hickory is a suitable option. While commonly used for smoking meat, hickory can also be used for cheese, adding a strong flavour without overwhelming the cheese's natural taste.

Oak is a versatile wood that pairs well with other woods and is known for its strong, clean flavour. It complements hard cheeses like cheddar and Gouda without overpowering their natural flavours.

Other options include pecan, which combines the flavours of hickory and maple, and mesquite, although the latter is much too intense even for harder cheeses.

When choosing the right wood, it is essential to consider the type of cheese being used, the desired flavour profile, and the intensity of smokiness desired.

How to light the smoke tube

To light the smoke tube, you will need a smoke tube, wood pellets, a heat gun or blow torch, and a wire rack.

Firstly, fill the smoke tube with wood pellets. You can use any type of wood pellets, but it is recommended to use milder wood varieties such as apple, cherry, maple, or pecan. Place the smoke tube vertically on a solid fireproof surface.

Next, use a heat gun or blow torch to light the wood pellets at the top of the tube. Keep the flame on until the pellets are burning well—this should take around 3 to 4 minutes. Once the pellets are adequately lit, carefully lay the smoke tube horizontally on your smoker or wire rack.

At this point, you can proceed to smoke your cheese. Place your cheese on a wire rack or the grates of your smoker or grill, ensuring there is adequate airflow around each piece. Keep the internal temperature of your grill well below 90°F (32°C).

Let the smoke tube burn out, which usually takes around 3 to 5 hours, depending on the pellets used. This will produce plenty of smoke to flavour your cheese.

How long to smoke the cheese

The length of time you smoke your cheese will depend on your personal preference and the type of cheese you are using. The actual smoking process can take anywhere from 30 minutes to 4 hours, with longer smoking times resulting in stronger flavours.

If you are using a hard or semi-hard cheese, like gouda or cheddar, smoke for about 2 hours. This should allow the cheese to develop a good colour without being overexposed to smoke. For softer cheeses, smoke for a shorter amount of time, around 1 hour.

However, it is important to remember that the cheese will need to rest and age after smoking to allow the flavours to mellow and develop. Wrap the cheese and place it in the refrigerator for at least 1 week, preferably 2 weeks, before consuming.

How to store the cheese

Once you've smoked your cheese, it's important to store it properly to maintain its quality and flavour. Here are the steps to follow:

• Initial Wrapping and Refrigeration: After smoking, remove the cheese from the grill and wrap it in untreated butcher paper or parchment paper. This allows the cheese to breathe and rest. Place the wrapped cheese in the refrigerator for 24 to 48 hours.
• Vacuum Sealing: Take the cheese out of the wrapping paper and use a vacuum sealer to seal it for long-term storage. Vacuum sealing helps to prolong the life of the cheese by removing excess air from the storage bag. If you don't have a vacuum sealer, you can use plastic freezer bags and remove as much air as possible. Alternatively, you can submerge the bag in water up to the zip line and seal it tightly to force out most of the air.
• Labelling: Properly label your cheese with the date and contents. This will help you keep track of how long it has been sealed and how much longer you can use it.
• Refrigeration for Flavour Development: Place the sealed bags of cheese in the refrigerator for at least two weeks. This step is crucial as it allows the smoke flavour to distribute throughout the cheese, mellowing out the taste. If you eat the cheese right after smoking, it will taste very smoky and harsh.
• Freezer Storage (Optional): If desired, you can store smoked cheese in the freezer for six to eight weeks. However, make sure to vacuum seal or remove as much air as possible from the freezer bags to prevent freezer burn and spoilage. When it's time to serve, defrost the cheese overnight or for at least two and a half hours.

How to serve the cheese

So, you've smoked your own cheese and now you're wondering how to serve it? Well, the good news is that smoked cheese is an incredibly versatile ingredient. Here are some ideas to get you started:

Snacks

Smoked cheese is a great snack on its own, but you could also try serving it with crackers, a spicy jam, or pickled jalapenos.

Sandwiches

Add smoked cheese to your favourite sandwich for an extra depth of flavour.

Charcuterie boards

Why not add smoked cheese to a charcuterie board? It will definitely impress your guests!

Pasta

Smoked cheese can be used to make a delicious, smoky mac and cheese. Alternatively, try adding it to lasagne for an extra flavour boost.

Salads

Smoked cheese can be shredded and sprinkled over a salad to add a punch of flavour.

Soups

Add smoked cheese to your favourite soup recipe for a delicious, comforting meal.

Burgers

Take your burger game up a notch by adding a slice of smoked cheese.

Remember, when it comes to serving smoked cheese, the possibilities are endless! So, get creative and enjoy experimenting with this delicious, homemade ingredient.

Frequently asked questions