Cold Smoking Cheese: How Long Is Enough?

Smoking your own cheese is a great way to elevate the flavour profile of your favourite cheese. Cold smoking is the process of smoking food at temperatures between 65°F and 86°F, infusing it with a smoky flavour without cooking it. The length of time you cold smoke cheese depends on how strong you want the flavour to be and how much cheese you are smoking. It is recommended to smoke cheese for around 45 minutes to 2 hours for a mild smoky flavour, and 2 hours or longer for a bolder flavour. However, some people smoke cheese for up to 8 hours. After smoking, the cheese should be wrapped and rested for at least 24 hours to allow the flavours to mellow and infuse.

The ideal temperature for cold smoking cheese

Cold smoking cheese is a delicate process that requires careful temperature control to avoid melting or spoiling the cheese. The ideal temperature range for cold smoking cheese is between 86°F (32°C) and 90°F (32°C). Maintaining temperatures below 90°F is crucial to prevent the cheese from melting, as the solid milk fat in cheese begins to liquefy at this temperature. Therefore, it is recommended to use a thermometer to monitor the temperature constantly and ensure it stays within this range.

To achieve and maintain the desired temperature, it is best to smoke when the ambient temperature is cool, such as during winter and spring. If smoking in warmer weather, it is advisable to smoke at night or early in the morning when temperatures are at their lowest. Additionally, placing foil pans of ice above and below the cheese inside the smoker can help reduce the temperature around the cheese.

When using a grill or smoker, it is important to note that the unit's purpose is not to generate heat but to contain the smoke. Therefore, it should not be turned on as a heat source. Cold smoking involves infusing smoke flavour into the cheese without adding heat, so it is crucial to keep the temperature below the melting point of cheese.

The ideal temperature range for cold smoking cheese may vary slightly depending on the type of cheese and personal preferences. However, it is generally agreed that keeping the temperature below 90°F is essential to prevent melting and to achieve the desired smoky flavour without cooking the cheese.

How to prepare the cheese before smoking

Preparing your cheese before cold smoking is a crucial step in the process. Here are some detailed instructions to ensure your cheese is ready for smoking:

Firstly, select the right type of cheese. Harder cheeses with higher melting points, such as cheddar, gouda, or Swiss cheese, are ideal. Soft cheeses are not recommended as they can melt easily. If you are set on smoking a soft cheese, it is advised to smoke it whole.

Once you have chosen your cheese, it is important to dry it out. Leave the cheese unwrapped in the refrigerator overnight. This step helps to remove moisture, which can prevent bacterial growth during the smoking process. After drying, allow the cheese to reach room temperature before smoking. This is important because cold cheese will collect condensation when placed in the smoker.

Before placing the cheese in the smoker, cut it into smaller pieces. This step is important because smoke will only penetrate the outermost layer of the cheese. By cutting the cheese into smaller pieces, you are exposing more surface area, allowing the smoke to infuse more flavour into the cheese.

It is also recommended to wear latex gloves when handling the cheese to prevent the transfer of oils and bacteria from your hands to the cheese, which can help prevent mould and extend the cheese's shelf life.

Finally, lay the cheese pieces on a rack or directly on the grates of your smoker, ensuring there is space between each piece to allow the smoke to circulate freely.

By following these steps, your cheese will be adequately prepared for cold smoking and you will be on your way to creating delicious, flavourful smoked cheese!

The best types of wood to use

Applewood is a popular choice, as it has a mild, fruity, and subtly sweet flavour that pairs well with the smokiness and saltiness of the cheese. It is also widely available in wood chip, chunk, or sawdust form.

Maple wood is another sweet option that is commonly used for smoking cheese. It has a delicate, sweet palate that permeates the cheese, giving off a sweet aroma.

Cherry wood is also known for its sweetness and for imparting a rosy tint to the finished product.

Pecan wood, a type of hickory, has a savory, bacon-like aroma that imparts an intense smoke onto the cheese. It is not as intense as oak or hickory, so it can be used with semi-soft cheeses as well as hard cheeses.

Hickory has a strong taste and is commonly used for meat smoking, but it can also be used for cheese, particularly intense hard cheeses like cheddar.

Oak is a versatile option that is not as overpowering as hickory. It is ideal for most hard cheeses like cheddar, gouda, and asiago.

How long to smoke the cheese for

The length of time you cold smoke your cheese depends on how intense you want the flavour to be. The longer you smoke, the smokier the flavour will be.

For a mild smoky flavour, smoke the cheese for 45 minutes to 2 hours. If you want a bolder flavour, smoke for 2 hours or longer. If you're aiming for a heavy smoke flavour, you can smoke the cheese for up to 8 hours.

It's important to keep the temperature low when cold smoking cheese, ideally between 68 and 86°F. This is because cold smoking is intended to infuse food with a smoky flavour without cooking it. If the temperature rises above 85°F, the cheese may start to melt.

After smoking, the cheese will need to rest so that the flavours can mellow. It should be wrapped and placed in the refrigerator for at least 24 hours, but preferably for at least 3 days or even a couple of weeks. The longer you leave it, the more time the flavours have to develop.

How long to rest the cheese for after smoking

After smoking your cheese, it is important to let it rest to allow the flavours to settle and soften the cheese. The length of time you should rest your cheese depends on the intensity of the smokiness you desire. If you are looking for a mild smoky flavour, a few days to a week should be enough. However, if you want a bolder, stronger flavour, it is recommended to rest the cheese for at least two weeks or even up to a month.

During the resting period, the smoke flavour will distribute throughout the cheese and mellow out, creating a more rounded taste. This process is similar to letting meat rest after cooking, as it allows the flavours to develop and intensify. It is also essential to wrap the cheese or vacuum seal it before resting to prevent it from drying out and to ensure the cheese stays soft.

Additionally, the type of cheese you choose for cold smoking can impact the resting time. For example, softer cheeses tend to absorb more smoke flavour, so they may require less resting time compared to harder cheeses.

Finally, personal preference plays a role in determining the ideal resting time. Some people prefer a lighter smoke flavour, while others enjoy a stronger, bolder taste. Therefore, it is advisable to adjust the resting time based on your taste preferences.

In conclusion, the length of time you rest your cheese after cold smoking depends on various factors, including the desired smokiness, the type of cheese, and personal taste preferences. By allowing the cheese to rest, you will be rewarded with a more flavourful and well-rounded smoky cheese.

Frequently asked questions