Smoked Cheese: How Long Does It Stay Fresh?

Smoking cheese is a popular way to preserve cheese and prolong its lifespan, as well as giving it a unique flavour and consistency. But how long does smoked cheese last if it's not kept in the fridge?

Well, it depends on how it's packaged. If it's vacuum-sealed, smoked cheese can be stored at room temperature for up to six months. If it's not vacuum-sealed, it will only last a few days at room temperature before it starts to spoil.

So, if you're planning on storing smoked cheese unrefrigerated, make sure you invest in a good vacuum sealer!

Vacuum sealing smoked cheese

Vacuum sealing is an effective way to store smoked cheese for the long term. Vacuum sealers work by drawing all the air out of the storage bag and sealing it tight. This reduces the exposure to bacteria and other elements that cause deterioration. A tight seal also retains all the moisture and flavours of the cheese.

Before vacuum sealing, it is recommended to let the cheese rest for at least 24 hours, and up to two weeks. This allows the smoky flavour to permeate the cheese, giving it a stronger flavour. During this time, the cheese can be wrapped in butcher paper or cheese paper, or wrapped in cheesecloth and placed in the fridge.

When using a vacuum sealer, place the cheese into a specific bag designed for the machine, load the open end into the machine, and select the required setting (moist or dry). Once the air is extracted, the bag will be sealed, and the cheese is ready to be labelled and stored. Cheese blocks can be stored for up to a year in vacuum packaging in refrigeration.

If you do not have access to a vacuum sealer, an alternative method is to use a good-quality plastic freezer bag. It is important to remove as much air as possible from the bag before sealing. One technique to do this is to submerge the bag underwater, leaving only the open edge above the water level. The pressure of the water will force the air out of the bag.

Vacuum-sealed smoked cheese can last for a few days in the fridge or can be deep-frozen for up to eight months. Freezing tends to improve the flavour of the cheese, giving it a more concentrated flavour.

Freezing smoked cheese

Some sources say that freezing smoked cheese can cause it to degenerate, negatively impacting its flavour and texture. Freezing cheese can prevent flavours from penetrating the block, resulting in inconsistent flavour throughout. When defrosted, the cheese may have a strong acidic taste on the outside and a plain taste on the inside. Freezing also affects the structure of the cheese, as the water content freezes and creates ice crystals, which can leave the cheese crumbly with oily patches when melted.

However, other sources claim that freezing smoked cheese does not negatively impact its quality. One source suggests that this may depend on the type of cheese, with softer cheeses freezing better than harder ones.

If you do decide to freeze your smoked cheese, it's important to properly seal it first to prevent freezer burn and maintain its quality and flavour. Vacuum sealing is the best option, as it removes most of the air from the bag, reducing the cheese's exposure to bacteria and other elements that can cause deterioration. If you don't have access to a vacuum sealer, you can use a plastic freezer bag and remove as much air as possible before sealing.

When it comes time to defrost your smoked cheese, leave it wrapped in plastic and thaw it in the refrigerator for 24 to 48 hours, or at least two and a half hours.

How long smoked cheese can be kept in the fridge

Smoked cheese can be kept in the fridge for a long time if stored correctly. The first step is to wrap the cheese in parchment paper or untreated butcher paper. Then, place it in the fridge for 24 to 48 hours. After this, remove the cheese from the fridge and unwrap it from the paper. The next step is to vacuum seal the cheese. Vacuum sealing will help to prolong the life of the cheese by reducing its exposure to air and locking in moisture. If you don't have access to a vacuum sealer, you can use a plastic freezer bag. To get the majority of the air out of the bag, submerge it underwater, leaving only the top open edge above the water. Then, seal the bag and remove it from the water.

Once sealed, the smoked cheese can be kept in the fridge for a long time. Some sources suggest that it can last anywhere from two to six months if vacuum-sealed. One source suggests that it can even be kept for up to a year in vacuum packaging in refrigeration. However, it is important to note that once the vacuum seal is broken, the cheese will not last as long. One source suggests that after opening, the cheese should be used fairly quickly, as it can start to get moldy. Another source recommends vacuum sealing the cheese for at least two weeks to allow it to age, and then using it as needed.

To ensure the quality of your smoked cheese, it is important to label and date it before placing it in the fridge. This will help you keep track of how long it has been stored. Additionally, it is recommended to let the cheese rest for at least two weeks after smoking, to allow the smoky flavour to distribute and mellow throughout the cheese. This will enhance the taste and create a consistent flavour.

How to wrap smoked cheese

To wrap smoked cheese, you will need wrapping paper and a sealable bag.

First, wrap the cheese in parchment paper, butcher paper, cheese paper, wax paper, or cheesecloth. Then, place the wrapped cheese in the refrigerator for 1-2 days, or up to two weeks, to allow the smoke flavour to penetrate the cheese.

Next, you will need to vacuum seal the cheese or place it in a plastic freezer bag. To remove excess air from a plastic bag, you can submerge the bag underwater, leaving only the top, open edge above the water. Alternatively, you can place the cheese in a vacuum sealer bag and use the machine to extract the air.

Finally, place the sealed cheese in the refrigerator. It will last for 6-8 weeks, or even a year if vacuum-sealed.

How to store smoked cheese long-term

Smoked cheese can be stored long-term using a few different methods. The most important thing to remember is that exposure to air is the enemy of any food product, so reducing the amount of air around the cheese will prolong its life.

Resting the Cheese

Before preparing your smoked cheese for long-term storage, it is recommended to let the cheese rest. This allows the smoky flavour to permeate the cheese, giving it a stronger flavour that isn't just sitting on the surface. Wrap the cheese in butcher paper, cheese paper, or cheesecloth, and place it in the fridge for one to two days, or up to two weeks.

Vacuum Sealing

Vacuum sealers are a great option for long-term storage as they draw all the air out of the storage bag and seal it tight. This reduces the exposure to bacteria and other elements that cause deterioration. Vacuum-sealed cheese blocks can be stored for up to a year in refrigeration.

If you don't have access to a vacuum sealer, you can use a good-quality plastic freezer bag. To remove as much air as possible, submerge the bag in water, leaving only the top open edge above the water level. Then seal the bag tightly without letting any water into the bag.

Hard and semi-hard cheeses may benefit from being wrapped in a layer of parchment paper before bagging.

Waxing

Waxing is another option for preserving cheese blocks for long-term storage, especially for hard cheeses that are free of moisture. Before waxing, cut the cheese into desired portions, wipe with vinegar, and dry with a paper towel. Let it come to room temperature and dry the surface again. Surface moisture will prevent the wax from sticking to the cheese.

Melt wax in a double boiler and dip the cheese, covering half of it. Set aside to dry, then repeat with the other side. Repeat this process three times to completely seal and cover the cheese. Waxed cheese can last for years when stored at a cool temperature.

Freezing

Smoked cheese can also be stored in the freezer for six to eight weeks when properly sealed. Vacuum bags are the best option, but freezer bags will work if you remove as much air as possible. When defrosting, leave the cheese wrapped and bring it to room temperature overnight or for at least two and a half hours.

Labelling

No matter which storage method you choose, proper labelling is important. Date the packaging and list the contents so you know exactly what batch of cheese it is, the flavour profile, when it went into storage, and when it should be used.

Frequently asked questions