Cold Smoking Cheese: How Long Does It Take?

Smoking cheese at home is a great way to add depth to your recipes. The process is simple and can be done in a few hours, but the cheese will need to be vacuum-sealed and left to rest in the refrigerator for at least a week before serving. The length of time you smoke the cheese depends on your taste preferences and the type of cheese being used. Softer cheeses need less time than harder ones, and longer smoking times will result in stronger flavours.

How long to smoke cheese

The length of time you smoke cheese depends on your taste preferences and the type of cheese you're using. The smoking process can take anywhere from 30 minutes to four hours, with longer smoking times resulting in stronger flavours. It's important to monitor the cheese throughout the process to ensure it doesn't melt.

Factors Affecting Smoking Time

• Smoke flavour preference: The longer you smoke the cheese, the stronger the smoke flavour will be. If you prefer a lighter smoke flavour, smoke the cheese for around an hour. For a bolder flavour, smoke for up to two hours or more.
• Type of cheese: Softer cheeses generally require less smoking time than harder varieties. However, this may involve some experimentation to get right.
• Moisture on the cheese block: Any moisture on the cheese block will cause it to absorb more smoke particles, resulting in a stronger flavour. Therefore, it's important to wipe off any moisture before smoking and between turns, if necessary.
• Smoke intensity: The intensity of the smoke will also impact the smoking time. A lighter, constant smoke may require a longer smoking time to achieve the desired flavour.

Post-Smoking Process

After smoking, the cheese needs to be wrapped and refrigerated for at least 24 hours to allow the flavours to mellow and develop. This step is crucial, as the smoke flavour will be too strong if consumed immediately after smoking.

For the best results, vacuum seal the cheese before refrigeration. This will help the cheese last longer and enhance the flavour distribution. If you don't have a vacuum sealer, you can use plastic wrap or a zip-top bag, ensuring you remove as much air as possible.

The cheese should then be left in the refrigerator for at least one week, preferably two, to allow the flavours to mellow and mature fully. The longer you leave the cheese, the better the flavour will be.

How to store smoked cheese

Once your cheese is done smoking, remove it from the grill and wrap it in parchment or untreated butcher paper. Refrigerate for 24-48 hours.

After this initial resting period, remove the cheese from the paper and vacuum seal the cheese. If you don't have a vacuum sealer, place the cheese in a zip-top freezer bag and remove as much air as possible before sealing. Label and date the cheese.

Place your sealed bags in the fridge for 1-2 weeks. This waiting period allows the smoke flavour to distribute throughout the cheese and mellow.

If you want to store your smoked cheese in the freezer, it can be frozen for six to eight weeks. When it comes time to bring the cheese back to room temperature, let it defrost overnight or for at least two and a half hours.

Best cheese to smoke

When it comes to choosing the best cheese to smoke, hard or semi-hard cheeses are generally recommended. Soft cheeses tend to absorb too much smoke flavour and can be tricky to work with as they may fall through the grill grates. Here are some specific cheese varieties that are well-suited for smoking:

• Cheddar: A classic choice for smoking, especially the sharp variety. It has a robust flavour that pairs well with the smoky taste.
• Gouda: This semi-hard Dutch cheese is another popular option for smoking due to its ability to absorb smoke flavours while retaining its creamy texture.
• Mozzarella: While typically a soft cheese, hard mozzarella works well for smoking and can add a unique twist to pizzas or pasta dishes.
• Pepper Jack: This semi-hard cheese has a mild flavour with a hint of spice, making it an interesting option for those who like a little kick.
• Muenster: Muenster is a mild, semi-soft cheese with a creamy texture that absorbs smoke flavours beautifully.
• Gruyere: This Swiss cheese has a slightly nutty flavour and a firm texture, making it ideal for smoking.
• Havarti: Havarti is a mild, semi-soft cheese with a buttery flavour that can take on smoke flavours nicely.

When selecting a cheese to smoke, it is important to consider your personal preferences for flavour and texture. Additionally, choosing a cheese that is readily available in larger blocks or slices will make the smoking process more convenient.

Tips for Smoking Cheese:

• Choose a cool day for smoking, ideally when the temperature is below 60°F (15°C).
• Wear latex gloves when handling the cheese to prevent the transfer of oils and bacteria from your hands.
• Bring the cheese to room temperature before smoking to allow a thin protective skin or "rind" to develop.
• Use mild smoking woods like apple, cherry, or pecan for softer cheeses, and stronger woods like oak or hickory for harder, more flavourful cheeses.
• Maintain a smoking temperature below 90°F to prevent the cheese from sweating or melting.
• Cut the cheese into smaller portions to reduce smoking time and allow smoke to penetrate evenly.
• Vacuum seal the smoked cheese for long-term storage, or use zip-top bags for shorter periods.

What temperature to smoke cheese

Smoking cheese at home is a great way to add flavour to your cheese, but it's important to get the temperature right. Cheese can start to morph and melt at temperatures between 80°F and 90°F, so it's crucial to keep your smoker below this. Use a smoker thermometer to ensure that you don’t go over this. The fatty milk solids in cheese start to liquefy at about 90°F, so it's important to keep the temperature of your grill or smoker below 90°F.

The cold smoke method involves smoking blocks of cheese on a charcoal grill or smoker for a few hours at a very low temperature. The smoke fills the smoke chamber and penetrates the cheese without getting too hot and melting the cheese.

There are a few ways to ensure the temperature stays low. Firstly, pick a cold day to smoke. Cold smoking cheese is best done during the fall or winter months when the outside temperature is no higher than 60°F (15°C). Warmer temperatures can cause your cheese to melt.

You can also use ice pans to keep the temperature low. These are just like the water pans used for hot smoking, but they are filled with ice instead. This will help to keep the ambient temperatures in your chamber cool and minimise the effects of any disruption from the weather.

Another way to keep the temperature low is to make sure your smoker is in the shade. Even on a cool day, the smoker can get hot in the sun.

When it comes to setting up your smoker, you can use your grill, or a pellet or offset smoker. Just make sure that it has good ventilation. You will need either a tube smoker or cold smoke generator for this.

Use a mild wood like apple, cherry or pecan. Try to steer away from strong aromas like oak or hickory, at least until you start experimenting with harder cheeses.

Light your tube smoker or generator, making sure there is only smoke and no flames. Use a grill surface thermometer to make sure that the heat doesn’t ever go above 90°F (32°C).

Now you're ready to smoke your cheese! Place your wedges on the smoker grates, making sure there’s enough space between them to allow good airflow. Close the smoker or grill lid and leave for a couple of hours.

Once the time is up, remove the wedges from the chamber and wrap in parchment paper. You want to let the cheese breathe a little, so don’t wrap it too tightly. Then, transfer the wrapped cheese to the refrigerator and leave for 24 hours. After this, remove the cheese from the parchment paper and vacuum seal it, or use plastic wrap and store in an airtight container.

Finally, leave the cheese in the refrigerator for 1-2 weeks. This will help the smoky flavours to mellow slightly and balance out.

How to set up your smoker

You can use a grill, or a pellet or offset smoker to cold smoke your cheese. Just make sure that it has good ventilation. You will need either a tube smoker or cold smoke generator.

Use a mild wood like apple, cherry, or pecan. Try to avoid strong aromas like oak or hickory, at least until you start experimenting with harder cheeses.

Light your tube smoker or generator, making sure there is only smoke and no flames. Use a grill surface thermometer to ensure that the heat does not go above 90°F (32°C).

Now, place your cheese wedges on the smoker grates. Make sure there is enough space between them to allow good airflow.

Close the smoker or grill lid and leave for a couple of hours. This should be enough time for the smoke to do its work without letting it get to the point where the flavours overpower your cheese.

Frequently asked questions