The Art Of Cold Smoking: Wrapping Cheese For Long-Lasting Flavor

Cold-smoked cheese is a delicious treat, but it needs to be wrapped and stored properly to maintain its flavour and texture. After smoking the cheese, it is best to wrap it in parchment or butcher paper and place it in the refrigerator for 24-48 hours. This allows the cheese to breathe and prevents it from drying out. After this initial resting period, the cheese should be removed from the paper and vacuum-sealed. If you don't have a vacuum sealer, you can place the cheese in a zip-top freezer bag and remove as much air as possible. Finally, the sealed cheese should be placed back in the fridge for at least one week, and preferably two weeks, to allow the flavours to develop and mellow.

How long do you wrap cold smoked cheese?

Wrapping the cheese in paper and placing it in the fridge for 24 hours

After smoking the cheese, you should wrap it in butcher paper, parchment paper, or wax paper. It is important to note that the cheese should not be wrapped too tightly, as you want to allow it to breathe. Then, place the wrapped cheese in the fridge for 24 hours.

During this time, the smoke flavour will begin to distribute throughout the cheese, and the intensity of the flavour will lessen. This process is crucial in developing the desired flavour profile for your smoked cheese.

After the 24-hour period, you can proceed to the next steps, such as vacuum sealing and further refrigeration, to continue refining the flavour and texture of your smoked cheese.

Vacuum sealing the cheese for 1-2 weeks

Vacuum sealing is the best way to store your cheese. If you don't have a vacuum sealer, you can place the cheese in a zip-top freezer bag and remove as much air as possible. If you're not planning on eating the cheese right away, you can also freeze it. It will usually last up to 6 months.

If you sampled some of your cheese right after smoking, you will notice a big difference in taste after the 1-2 week resting period. The cheese will be lovely and ready to enjoy.

The best types of cheese for cold smoking

When it comes to choosing the best cheese for cold smoking, there are a few factors to consider. Firstly, it is recommended to opt for harder cheeses as they are less likely to melt during the smoking process. Harder cheeses also tend to absorb smoke flavour more effectively, resulting in a more intense and desirable taste. Some of the best cheeses for cold smoking include:

• Blue Cheese
• Gouda
• Cheddar
• Mozzarella
• Muenster
• Gruyere
• Havarti
• Pepper Jack
• Parmesan
• Brie
• Swiss

These cheeses not only have high melting points but also complement the smoky flavour beautifully.

When smoking cheese, it is essential to control the temperature and keep it well below 90 degrees Fahrenheit to prevent the cheese from melting. Additionally, allowing the cheese to rest and breathe after smoking is crucial. Wrapping the cheese in paper and letting it sit in the refrigerator for at least 24 hours helps the flavour mellow out and prevents it from tasting ashy.

For a milder smoke flavour, smoke the cheese for around 45 minutes to 2 hours. If a bolder, stronger flavour is desired, increase the smoking time to 2 hours or more.

Now that you know the best cheeses for cold smoking, you can experiment with different varieties and create your own delicious, smoky treats!

The best types of wood for cold smoking

Cold smoking is a process that infuses food with a distinctive smoky flavour while using minimal heat. The objective is to transform fresh meats, fish, seafood, eggs, and cheese into flavourful treats without cooking them.

When cold smoking, it is important to use woods with a lighter smoke. Woods such as apple and cherry impart milder, slightly fruity smoke flavours, while maple gives off a mild, slightly sweet taste. Alder is also a good option, as it is a light smoke with just a hint of sweetness.

• Apple: Apple wood provides a mild, fruity smoke flavour that pairs well with poultry, cheese, and pork.
• Cherry: Cherry wood gives a gorgeous mahogany colour and a sweet, fruity flavour to smoked foods. It is a great choice for ribs, cheese, and brisket.
• Maple: Maple wood adds a mild, slightly sweet taste to smoked foods. It is an excellent option for smoking fish and cheese.
• Alder: Alder wood is a light smoke with a hint of sweetness. It is a good choice for smoking fish.
• Pecan: Pecan wood provides a nutty, sweet flavour and is often used for smoking cheese, fish, and meats like brisket.
• Oak: Oak gives a classic Texas BBQ flavour and is commonly used for smoking brisket and pork.
• Hickory: Hickory is a strong, classic wood for smoking, often paired with turkey. However, it can be too intense for milder meats like chicken.

When choosing wood for cold smoking, it is important to select hardwoods that grow commonly in your region. Hardwoods, such as oak, cherry, and apple, are ideal because they combust and smoulder slowly, releasing clean smoke that enhances the flavour of the food. In contrast, softwoods should be avoided as they burn quickly and release acrid smoke that can make your food taste like a campfire.

The ideal temperature for cold smoking cheese

Cold smoking cheese is best done in the cooler months of winter and spring, as it is easier to maintain the required temperature. If smoking in warmer weather, it is recommended to smoke at night or early in the morning when temperatures are at their lowest.

To maintain the correct temperature, it is advised to use a smoker as a chamber for the smoke, rather than firing up a grill or smoker. It is also recommended to place foil pans of ice above and below the cheese inside the smoker to further reduce the temperature.

Additionally, it is important to bring the cheese to room temperature before smoking, as cold cheese will collect condensation when placed in the smoker.

Frequently asked questions