Smoking Cheese: How Long Does The Process Take?

Smoking cheese is a delicate process that requires time and precision. The length of time needed to smoke cheese depends on various factors, such as the desired smokiness, type of cheese, and smoking setup. On average, smoking cheese takes anywhere from 30 minutes to 3 hours or more. However, the entire process, including preparation and resting, can take several weeks.

The first step in smoking cheese is preparing the cheese and the smoking equipment. This includes choosing the right type of cheese, such as a hard or semi-hard cheese that can withstand the smoking process without melting. Common cheese varieties used for smoking include cheddar, gouda, Swiss, and mozzarella. The smoking setup typically involves a smoker or grill, a smoke tube or pellet smoker tube, and wood pellets or chips.

During the smoking process, the cheese is exposed to smoke, usually generated by burning wood pellets or chips, for the desired duration. The smoke infuses the cheese with flavour, and the longer the smoking time, the stronger the smoky flavour will be. It is important to maintain a low temperature during smoking, typically between 68°F and 86°F, to prevent the cheese from melting.

After smoking, the cheese needs to rest and age. This step is crucial to allow the smoke flavour to penetrate and mellow out. The cheese is typically wrapped in butcher paper or parchment paper and refrigerated for at least 24 hours to a few days. Then, it is vacuum-sealed or placed in zip-top bags and refrigerated again for at least a week to several weeks. This resting period allows the smoke flavour to distribute evenly and enhances the overall taste of the smoked cheese.

How long to smoke cheese for

The length of time you smoke your cheese depends on how strong you want the flavour to be. If you're after a mild smoky flavour, smoke your cheese for around 45 minutes to 2 hours. For a bolder flavour, smoke your cheese for 2 hours or longer.

If you're using a smoker tube, it will usually burn for three to five hours, which is plenty of time for smoking cheese.

It's worth noting that the cheese will continue to absorb the smoke flavour after the smoking process. It's recommended to let the cheese rest for at least three days, or even up to two months, to let the flavour permeate the cheese.

What type of wood to use

The type of wood you use to smoke cheese will depend on the type of cheese you're using, as well as the flavour profile you're aiming for. Fruitwood is the best and safest choice for smoking cheese with a naturally mild flavour. Fruitwoods will provide a tangy, mild, and sweet flavour that blends well with the cheese's natural taste.

Applewood is a great option for cold-smoking cheese, as it has the highest concentration of mild flavours while still allowing the natural taste of the cheese to shine through. Applewood-smoked cheese is a perfect addition to sandwiches and salads.

Maple wood is another popular option for smoking cheese, with various proteins that match well with most types of cheese. It has a delicate, sweet flavour that will give off a pleasant aroma.

Cherry wood will lend a rosy tint to your cheese, making it a unique choice for aesthetic purposes. It brings a heavy smoke and a sweet flavour that quickly infuses the cheese. Cherry wood is ideal for cheeses that are naturally mild in flavour.

Hickory has a strong taste and intense aroma, and is commonly used for smoking meat. However, it can also be used for cheese smoking, adding extra flavour without overwhelming the natural taste of the cheese.

Oak is a versatile wood that is ideal for hard cheeses like cheddar or gouda. It won't overpower the natural flavour of the cheese and often leaves no aftertaste.

Other options for smoking cheese include pecan, alder, and mesquite.

The best types of cheese to smoke

Smoking your own cheese at home is a fun and rewarding process. While you can smoke your favourite cheese, hard or semi-hard cheeses are recommended as they are less likely to melt and fall through the grill grates. Soft cheeses can be smoked, but the process is more difficult as they take on too much smoke flavour and can melt more easily.

Some of the best cheeses for smoking include:

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

The above cheeses are all hard or semi-hard cheeses, with the exception of soft cheese, Brie. These cheeses are less likely to melt during the smoking process and will take on a beautiful smoke flavour.

When smoking cheese, it is important to keep the temperature below 90°F (32°C) to prevent the cheese from melting. The ideal temperature range for cold smoking cheese is between 68°F and 86°F (20°C and 29.5°C).

Now that you know the best types of cheese to smoke, you can begin the smoking process!

Preparing the cheese

The first step in preparing the cheese is to select a suitable variety. Hard or semi-hard cheeses are recommended, as they are less likely to melt during the smoking process. Popular choices include cheddar, gouda, Swiss, and pepper jack. It is best to purchase large blocks of cheese and cut them into smaller portions or chunks, maximising the surface area for the smoke to penetrate.

Before smoking, it is important to let the cheese come to room temperature. This allows a thin protective rind to develop, which helps preserve the cheese during the smoking process. It is also recommended to dry out the cheese by leaving it unwrapped in the refrigerator overnight. This step aids in keeping bacteria at bay.

For the smoking process itself, you will need a smoke tube filled with wood pellets. Mild wood varieties such as apple, cherry, maple, or pecan are preferred, as they impart a subtle smoky flavour without overwhelming the cheese. Place the cheese on the grates of your smoker or grill, ensuring there is adequate airflow around each piece. Do not turn on the grill or light the smoker, as the goal is to keep the temperature low for cold smoking.

The smoking time can vary depending on your preference for smoke intensity. For a milder smoky flavour, smoke the cheese for around 45 minutes to 2 hours. If you desire a bolder flavour, you can smoke the cheese for 2 hours or longer. It is important to monitor the cheese during this process, ensuring it does not melt.

How long to rest the cheese for

How long you rest your smoked cheese for depends on how smoky you want the final product to be. The longer you rest the cheese, the more time the smoke has to distribute and mellow throughout the cheese.

Some people recommend letting the cheese rest for a minimum of three days, while others suggest two weeks. One source says that the cheese will taste bitter and overly smoky if eaten right away, and that it needs at least a week, preferably two, for the smoke to absorb and mellow out. Another source recommends waiting a week for every hour of smoke.

If you want a lighter smoke flavor, you can leave the cheese on the smoker for around an hour. For a bolder smoke flavor, try smoking the cheese for two hours or longer.

Frequently asked questions