Smoked Cheese: How Long Does It Last?

Smoked cheese is a gourmet product that can be easily replicated at home. The cheese is typically vacuum-sealed and stored in the refrigerator for a few weeks to several months, depending on the type of cheese and the quality of the seal. Freezing smoked cheese can extend its shelf life, but some people dislike the resulting texture. Properly stored, vacuum-sealed smoked cheese can last for about six months in the refrigerator and even longer if frozen. The cheese will continue to age and the smoke flavour will distribute and mellow over time.

Vacuum sealing smoked cheese

Vacuum sealing is an effective way to store smoked cheese. The process can extend the shelf life of smoked cheese and preserve its flavour. Here is a detailed guide on vacuum sealing smoked cheese:

Resting the Cheese:

Before vacuum sealing, it is recommended to let the smoked cheese rest. This allows the smoky flavour to settle and enhances the softness of the cheese. Ideally, the cheese should be wrapped in butcher paper or placed in a paper bag and kept in the refrigerator for at least 24 hours. This process helps the cheese breathe and prevents an ashy taste. It also allows the cheese to mellow and prevents it from tasting too smoky.

Vacuum Sealing:

After the resting period, the cheese can be vacuum-sealed. This process involves placing the cheese in a vacuum bag or container and using a vacuum sealer to remove the air and create an airtight seal. Vacuum sealing helps to preserve the cheese by limiting its exposure to oxygen, which can cause spoilage. It also prevents the cheese from drying out and protects it from external contaminants.

Storage:

Once vacuum-sealed, the smoked cheese can be stored in the refrigerator. It is recommended to keep the cheese in the coldest part of the refrigerator, such as the bottom drawer, to maintain a consistent temperature. Properly stored, vacuum-sealed smoked cheese can last for several months. Some sources suggest that it can be consumed up to 12 months after smoking, while others recommend enjoying it within a few weeks for optimal flavour and texture.

Freezing:

For long-term storage, vacuum-sealed smoked cheese can be frozen. Freezing further extends the shelf life, with some sources claiming that it can last for up to eight months in the freezer. However, there are mixed reviews about the texture of the cheese after thawing. Some suggest that freezing affects the texture, while others claim that vacuum-sealed cheese can be frozen without noticeable changes.

Food Safety:

It is important to note that food safety should always be a priority when handling smoked cheese. Vacuum-sealed cheese should be stored at cold temperatures and consumed only if the seal is intact and no mould is present. Additionally, proper sanitary and hygiene practices should be followed during the smoking and sealing process to ensure the cheese remains safe for consumption.

Freezing smoked cheese

Firstly, it is important to properly wrap or seal the cheese before freezing. Using a vacuum sealer is ideal as it removes excess air from the bag, preventing freezer burn and spoilage. If you don't have a vacuum sealer, you can use plastic freezer bags and remove as much air as possible. One effective method is to submerge the bag in water, leaving only the top seal above the water, and then sealing it tightly.

Proper labelling is also important when freezing smoked cheese. By dating and listing the contents, you can keep track of how long the cheese has been frozen and when it needs to be consumed.

In terms of storage time, smoked cheese can be frozen for up to two months. Harder cheeses such as cheddar, gouda, and Swiss tend to withstand freezing better than softer varieties. To defrost the cheese, it is best to let it thaw slowly in the refrigerator overnight or for at least two and a half hours. This will help retain the cheese's texture and moisture.

It is worth noting that some people have reported mixed results with freezing smoked cheese. While some find no difference in quality after thawing, others have experienced crumbly or degraded cheese. Therefore, it may be advisable to freeze smaller portions to start with, to ensure the results meet your expectations.

How long smoked cheese lasts unrefrigerated

Smoked cheese can be stored unrefrigerated for around 10 hours if it is vacuum-sealed. It is best to keep the cheese as cold as possible during this time, as heat will cause the cheese to break down. If the cheese is not vacuum-sealed, it will only last a few hours unrefrigerated.

Vacuum-sealing cheese is a great way to prolong its lifespan. This method can keep cheese fresh for up to a year if it is refrigerated. Waxing is another way to preserve cheese, and this method can keep hard cheese fresh for years if stored at a cool temperature.

If you are planning to give smoked cheese as a gift, it is worth noting that some companies make smoked cheese gift sets that can sit on shelves for months.

Best cheeses for smoking

Smoking your own cheese at home is a fun and rewarding process. The best types of cheese to smoke are pressed cheeses with semi-hard to hard textures, as they can better tolerate higher temperatures and allow the smoke flavour to infuse without becoming overpowering.

Some of the best cheeses for smoking include:

• Cheddar: A versatile pressed uncooked cheese with a mild, creamy and smooth flavour when young. A younger cheddar is best for smoking as it has a higher moisture content, allowing for more effective smoke infusion.
• Gouda: A pressed uncooked cheese that is a famous export of the Netherlands. A young to moderately matured Gouda is recommended for smoking due to its higher moisture content, which allows for better diffusion of smoke flavour and aroma.
• Parmesan: A grana-style pressed cooked cheese that originates from northern Italy. For smoking, it is recommended to use a local variety with a milder flavour and higher moisture content than the traditional Italian Parmigiano Reggiano.
• Gruyère: A traditional Swiss cheese with a soft and refined taste when young, becoming more full-flavoured and aromatic with age. A younger Gruyère is recommended for smoking to balance flavour and texture.
• Raclette: A Swiss cheese with a delicate flavour and a moderate to strong aroma. Smoking an entire wheel of Raclette can be expensive, so it is recommended to buy slices and smoke them individually for a more uniform smokiness.
• Jarlsberg: A pressed cooked cheese from Norway, often mistaken for Swiss cheese due to its iconic holes. Its wax rind should be removed before smoking to allow the smoke to penetrate the cheese and produce a high-quality smoked product.
• Monterey Jack: A pressed cheese that originated in Monterey, California. Both the original Monterey Jack and the flavoured Pepper Jack are great options for smoking, while Dry Jack is less suitable due to its drier texture.
• Provolone: An aged pasta filata cheese from northern Italy. The younger Provolone Dolce variety has a mild flavour and smooth texture, making it perfect for smoking.
• Scamorza: A southern Italian cow's milk cheese from the pasta filata family. It has a lower moisture content than Mozzarella, which is made from a similar production process. While Scamorza is available pre-smoked, smoking it yourself can be a fun culinary experiment.
• Mozzarella: A traditional Italian pasta filata cheese made from buffalo or cow's milk. Its subtle milky flavour and soft, spongy texture make it ideal for absorbing smoke.

Smoking techniques

Smoking your own cheese at home can be a fun process, but it does require some extra equipment and time. Here is a step-by-step guide on the smoking techniques for making delicious smoked cheese.

Preparation

Firstly, it is important to choose the right kind of cheese. Hard or semi-hard cheeses with a mild flavour are ideal, such as cheddar, mozzarella, gouda, or Monterey jack. Soft cheeses are not recommended as they tend to absorb too much smoke and can be difficult to handle.

For the smoking process, you will need an outdoor grill or smoker. Any variety of grill will do, as long as it has good ventilation and you can easily track the temperature. You will also need a smoke tube, wood pellets, and a vacuum sealer or zip-top bags.

Smoking the Cheese

On a cool day, light the tube smoker according to the manufacturer's instructions and place it inside your grill. Make sure the flame is extinguished and that only smoke is rolling before placing the cheese on the grill.

Arrange the cheese on the grill grates, ensuring they are not touching and there is airflow around each piece. Close the lid and smoke the cheese for 1-2 hours, depending on your desired level of smokiness.

Refrigeration and Sealing

Once the 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 refrigeration period, remove the cheese from the paper and vacuum seal it. If you don't have a vacuum sealer, use a zip-top freezer bag and remove as much air as possible. Label and date the cheese.

Resting and Enjoying

Place the sealed bags back in the fridge for 2 weeks. This resting period allows the smoke flavour to distribute throughout the cheese and mellow out. After this time, your smoked cheese will be ready to enjoy!

Additional Tips

Temperature control is crucial when smoking cheese. Fatty milk solids start to liquefy at about 90°F (32°C), so the internal temperature of your grill should stay well below this. Cool outdoor temperatures of 60°F (15°C) or below are ideal.

You can also experiment with different types of wood pellets to create varying flavour profiles. Mild fruit and nut woods such as oak, pecan, cherry, maple, or apple work well and provide a soft and mild smoke that pairs nicely with cheese.

Lastly, remember that smoking cheese is an art, and it may take some trial and error to perfect your technique. Enjoy the process, and don't be afraid to experiment!

Frequently asked questions