Aging Smoked Cheese: How Long Does It Take?

Smoking your own cheese at home is a fun and easy process. However, there is no one-size-fits-all answer to the question of how long smoked cheese needs to age. The ageing process depends on several factors, such as the type of cheese, the smoking method, and personal preference.

Some people prefer to smoke cheese that is already aged, while others start with fresh cheese. The type of cheese also plays a role, with harder cheeses like cheddar, mozzarella, pepper jack, and gouda being popular choices for smoking due to their ability to take on smoke flavours beautifully.

After smoking, it is recommended to wrap the cheese and refrigerate it for 24-48 hours. Then, vacuum seal the cheese or place it in a zip-top bag to remove as much air as possible before returning it to the fridge. The cheese should rest for at least a couple of days to a week to allow the smoke flavour to mellow and distribute evenly. However, some people age their smoked cheese for months or even years, depending on their taste preferences.

Ultimately, the ideal ageing time for smoked cheese is subjective, and you may need to experiment to find the perfect balance of flavours for your palate.

How to store smoked cheese

Storing smoked cheese is a delicate process. Here are some detailed instructions on how to do it properly:

Step 1: Smoking the Cheese

When smoking cheese, it is important to keep the temperature low to prevent the cheese from melting. Aim for a temperature no higher than 90 degrees Fahrenheit. Place the cheese on the grate of your smoker and use lit charcoal briquettes to create smoke. You can also use a smoke tube, which is a great option if you don't have a smoker. The smoke will infuse your cheese with a delicious smoky flavour.

Step 2: Initial Storage

Once the cheese is done smoking, remove it from the grill and wrap it in untreated butcher paper or parchment paper. This will allow the cheese to breathe properly before being sealed. Place the wrapped cheese in the fridge for 24 to 48 hours.

Step 3: Vacuum Sealing

After the initial storage period, it's time to vacuum seal the cheese. Vacuum sealers work by removing all the air from the storage bag, which helps prolong the life of the cheese. If you don't have a vacuum sealer, you can use a plastic freezer bag and try to get out as much air as possible. You can also submerge the bag in water, leaving only the top seal above the water, to force the air out before sealing it tightly.

Step 4: Refrigerate

Place the sealed bags of cheese in the fridge for at least two weeks. This waiting period is crucial as it allows the smoke flavour to distribute evenly throughout the cheese, mellowing out the taste. If you eat the cheese right after smoking, it will taste very smoky and almost acrid.

Step 5: Freezing (Optional)

You can also store smoked cheese in the freezer, but it is not recommended as it can affect the texture of the cheese. If you do choose to freeze your cheese, make sure to use vacuum bags to remove as much air as possible and prevent freezer burn. Smoked cheese can be frozen for up to six to eight weeks. When it's time to thaw the cheese, let it defrost overnight or for at least two and a half hours.

Tips:

• It is best to smoke hard or semi-hard cheeses as soft cheeses can take on too much smoke and may be difficult to handle on the grill grates.
• Always label and date your cheese packages so you know how long they have been stored.
• If you are using a smoke tube, fill it with pellets and place it in the smoker. Light the tube and let the pellets burn for a few minutes before blowing out the flame.
• If you are smoking the cheese on a warm day, use a pan of ice to keep the temperature down.

Best cheeses for smoking

Smoking your own cheese at home is a fun and rewarding process. The best cheeses for smoking are hard or semi-hard cheeses, as they can tolerate higher temperatures without melting and their denser textures 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 its higher moisture content allows for better smoke infusion.
• Gouda: a pressed uncooked cheese with a slightly higher moisture content, which allows the smoke to diffuse its aroma and texture throughout. Gouda is best enjoyed when smoked for a gorgeous brown colour.
• Parmesan: a grana-style pressed cooked cheese with a milder flavour than its Italian counterpart, Parmigiano Reggiano. The local variety is better for smoking as it will welcome the smoke without a clash of flavours.
• Gruyère: a famous Swiss cheese with a soft and refined taste when young, becoming full-flavoured and aromatic as it ages. A younger Gruyère is better for smoking to balance flavour and texture.
• Raclette: a cheese with a delicate flavour and a moderate to strong aroma. Raclette is expensive to smoke as a whole wheel, so it is recommended to buy slices and smoke them individually for a more uniform smokiness.
• Jarlsberg: a pressed cooked cheese with a mild and buttery flavour and a semi-firm texture. The wax rind should be removed before smoking.
• Monterey Jack: a pressed cheese that is often flavoured, such as with pepper to make Pepper Jack. The original and flavoured varieties are great for smoking, but Dry Jack is not as the smoke will not penetrate as well due to its drier texture.
• Provolone: an aged pasta filata cheese with a mild flavour and a smooth texture. The slow, cold smoking method works well with this cheese.
• Scamorza: a southern Italian cow's milk cheese that is often smoked. The cow's milk variety is more readily available than the sheep's milk version.
• Mozzarella: a traditional Italian pasta filata cheese with a subtle, milky flavour and a soft, spongy interior that welcomes the smoke.

Other good options for smoking include hard cheeses like Swiss cheese, Havarti, Mueller, and Halloumi.

How long to smoke cheese

Smoking your own cheese at home is a fun and rewarding process. The time it takes to smoke cheese depends on your personal preference for smokiness and the type of cheese you are using.

The first step is to select a hard or semi-hard cheese, as soft cheeses tend to absorb too much smoke flavour and can be difficult to work with. Cheddar, hard mozzarella, pepper jack, and gouda are all good options. Once you have selected your cheese, cut it into 2-3 inch bricks.

Next, prepare your smoker by lighting a tube smoker inside your grill or smoker. Ensure the flame is extinguished and that smoke is rolling before placing the cheese on the grill grates. Arrange the cheese on the grates with a bit of space between each piece to allow for airflow. Close the lid and smoke the cheese for anywhere from 30 minutes to 2 hours, depending on your desired level of smokiness. For a lighter smoke flavour, smoke the cheese for around 1 hour, while a bolder smoke flavour can be achieved with 2 hours of smoking.

After smoking, remove the cheese from the grill and wrap it in parchment or untreated butcher paper. Refrigerate the wrapped cheese for 24-48 hours. Then, remove the cheese from the paper and vacuum seal it. 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 packages.

Finally, place the sealed bags in the fridge for 2 weeks to allow the smoke flavour to distribute and mellow throughout the cheese. After this resting period, your smoked cheese will be ready to enjoy!

How to smoke cheese

Smoking your own cheese at home is a fun process that will leave you with a gourmet product. It does, however, require some extra materials or equipment, and there is some waiting and resting time involved. Here is a step-by-step guide on how to smoke cheese.

Materials Needed to Smoke Cheese:

• An outdoor grill (any variety will do).
• A cool day for smoking (the internal grill temperature should stay well below 90 degrees Fahrenheit).
• A smoke tube to infuse the cheese with a smoky flavor.
• Wood pellets for smoke—mild wood varieties such as apple, cherry, maple, or pecan are recommended.
• A vacuum sealer (optional but recommended for longer shelf life).

Best Cheese for Smoking:

Hard or semi-hard cheeses are ideal for smoking, as soft cheeses tend to take on too much smoke flavor and can be difficult to work with. Recommended cheeses include cheddar, hard mozzarella, pepper jack, and gouda. It is best to purchase large blocks and cut them into 2-3 inch bricks.

Step-by-Step Process:

• Select an outdoor grill or smoker to hold your cheese and maintain smoke flow.
• Light a tube smoker inside the grill to create a cold smoker. Ensure the flame is extinguished and smoke is rolling before proceeding.
• Arrange the cheese on the grates, ensuring they are not touching and there is airflow around each piece.
• Smoke the cheese for 1-2 hours. The duration depends on your desired level of smokiness. For a lighter smoke flavor, smoke for around 1 hour, and for a bolder flavor, smoke for closer to 2 hours.
• After smoking, wrap the cheese in parchment or untreated butcher paper and refrigerate for 24-48 hours.
• 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.
• Place the sealed bags in the fridge for 2 weeks. This allows the smoke flavor to distribute and mellow throughout the cheese.
• After the resting period, your smoked cheese is ready to be enjoyed!

Additional Tips:

• It is recommended to wear latex gloves when handling the cheese to prevent the transfer of oils and bacteria from your hands, which can help prevent mold and extend the cheese's shelf life.
• Bringing the cheese to room temperature before smoking can help develop a thin protective rind.
• Experiment with different types of wood pellets and smoking durations to find your preferred flavor profile.
• If you plan to age the cheese further, it can be waxed and stored after smoking. Cheese wax is recommended over paraffin, as it remains pliable and allows the cheese to breathe, aiding in the aging process.

How to serve smoked cheese

Smoked cheese is a versatile ingredient that can be used in a variety of dishes, from snacks to sandwiches to pasta and soups. Here are some ideas on how to serve smoked cheese:

• Crackers: Smoked cheese is delicious on its own or paired with crackers. You can also add a spicy jam or a pickled jalapeño slice to your cheese board for an extra kick.
• Charcuterie board: Smoked cheese is a great addition to a charcuterie board, providing a unique flavour and texture alongside other meats, crackers, and condiments.
• Mac and cheese: Take your mac and cheese to the next level by adding smoked cheddar or gruyere. The smoky flavour will elevate this classic comfort food.
• Burgers and sandwiches: Use smoked cheese as a topping for your burgers or sandwiches to give them a unique flavour boost.
• Pasta dishes: Smoked cheese can be used in a variety of pasta dishes, such as lasagna or smoked jalapeno popper mac and cheese.
• Appetizers: Create a show-stopping appetizer plate with smoked cheese as the star. Serve it with crackers, jams, and other condiments.
• Cooking: Smoked cheese can be used in cooking, such as adding it to a homemade mac and cheese or using it in place of regular cheese in recipes like quesadillas or grilled cheese sandwiches.
• Salads: Add smoked cheese to your favourite salad for a creamy and smoky flavour. Try pairing it with greens, tomatoes, and a balsamic vinaigrette.
• Snack: Enjoy smoked cheese as a snack on its own or with some crackers or bread. You can also pair it with a glass of wine for a delicious and elegant treat.

Remember, when serving smoked cheese, it is best to bring it to room temperature before serving. This allows the fat molecules in the cheese to relax, amplifying the flavour and aroma.

Frequently asked questions