Cold Smoking Cheese: How Long Does It Take?

Smoking cheese at home is a fun process that can elevate your cheese game. The time it takes to cold smoke cheese depends on the type of cheese, the desired level of smokiness, and the smoking setup. The actual smoking process can take anywhere from 30 minutes to 4 hours, but the cheese will need to rest and develop its flavours after smoking.

How long to cold smoke cheese

How long to cold smoke cheese for

The length of time you cold smoke cheese depends on the type of cheese you're using, your taste preference, and the outside temperature.

The cheese smoking process can take anywhere from 30 minutes to 4 hours, with longer sessions developing stronger flavours. It's important to note that any moisture on the block will cause it to collect more smoke particles, intensifying its taste.

If you're using a hard or semi-hard cheese, like gouda or cheddar, leave it in the smoker for about 2 hours. This should give the cheese a good colour without being overpowered by smoke. However, if you want a lighter smoke flavour, you can leave the cheese in the smoker for around 1 hour.

For softer cheeses, the smoking time will be shorter than for harder cheeses. However, this may take some experimentation to get right.

It's also important to keep the temperature of your grill or smoker below 90°F (32°C) to prevent the cheese from melting. Smoking cheese is best done during cooler months or on cooler days, when the outside temperature is no higher than 60°F (15°C).

After smoking, it's recommended to wrap and refrigerate the cheese for at least 24 hours to let the smoky flavours settle and soften. The flavour will continue to improve over time. For the best results, vacuum seal the cheese and leave it to rest in the refrigerator for at least two weeks before consuming. This will allow the flavours to mellow and develop, moving away from the harsh taste that freshly smoked cheese often has.

Best cheeses for cold smoking

When it comes to choosing the best cheeses for cold smoking, there are several options to consider. The type of cheese you select will depend on your taste preferences and the desired intensity of the smoky flavour. Here is a detailed guide to help you choose the best cheeses for cold smoking:

Semi-Hard and Hard Cheeses

Semi-hard and hard cheeses are ideal for cold smoking as they take on the smoky flavour well and retain their shape. These cheeses have a lower risk of melting during the smoking process, making them a safer choice. Examples of semi-hard and hard cheeses that are perfect for cold smoking include:

• Cheddar: A classic choice for cold smoking, especially old cheddar. You can also experiment with flavoured cheddars, such as those with spicy pepper.
• Mozzarella: Opt for the hard variety of mozzarella to ensure it holds its shape during smoking.
• Gouda: This semi-hard cheese is a great option for cold smoking and pairs well with fruity or nutty smoke flavours.
• Monterey Jack: A classic cheese that can take on new dimensions when cold smoked.
• Colby: Colby cheese has a similar texture to cheddar and is a good candidate for cold smoking.

Soft and Creamy Cheeses

While soft and creamy cheeses can be more challenging to smoke due to their higher risk of melting, some varieties can still be successfully smoked with careful techniques. Here are some options:

• Burrata: This creamy, soft cheese can be cold smoked, adding a light tan hue to its exterior while keeping the interior soft and spreadable.
• Brie: Brie is a soft cheese that can be cold smoked, but it requires gentle handling to prevent melting.

Smoking Tips for Cheeses

When cold smoking cheese, it is essential to maintain a temperature below the melting point of cheese, which is around 90°F (32°C). Smoking during cooler months or at night can help maintain lower temperatures. Cutting the cheese into smaller pieces will expose more surface area to the smoke, allowing for better flavour absorption. Additionally, using foil pans of ice above and below the cheese can help regulate the temperature and prevent melting.

Wood Selection for Smoking Cheeses

The type of wood you use for smoking will significantly impact the final flavour of your smoked cheese. Fruit woods, such as apple, cherry, and peach, impart a subtle sweetness and delicate smoke flavour, making them ideal for mild cheeses. For stronger flavours, hardwoods like hickory, oak, and pecan are better suited. These woods provide a more robust smoke flavour that pairs well with harder cheeses.

Preparing the cheese for cold smoking

Before you start cold smoking your cheese, there are a few important steps to follow to ensure the best results.

Firstly, it is recommended to bring your cheese to room temperature before smoking. This is because cold cheese is more likely to collect condensation when placed in the smoker, which can affect the final product. By allowing your cheese to reach room temperature, you will also enable a thin protective skin or "rind" to develop, which will help to protect the cheese during the smoking process.

In terms of the type of cheese to use, it is generally recommended to opt for hard or semi-hard cheeses, as soft cheeses can be more challenging to work with. They tend to absorb too much smoke flavour and can be tricky to prevent from falling through the grill grates. Some good options include cheddar, hard mozzarella, pepper jack, and gouda. It is best to purchase large blocks and cut them into 2-3 inch bricks, or smaller wedges, to increase the surface area exposed to the smoke.

When preparing your cheese for smoking, it is also important to consider the temperature outside. Smoking cheese is best done on cool days, as it is easier to maintain temperatures below 90°F (32°C), which is the melting point of cheese. Aim to keep the temperature of your grill or smoker well below this threshold to prevent your cheese from melting. Smoking early in the morning or at night, when temperatures are at their lowest, can be a good strategy. Additionally, placing foil pans of ice above and below the cheese inside the smoker can help to further reduce the temperature.

Wearing latex gloves when handling the cheese is also recommended, as it helps to prevent the transfer of oils and bacteria from your hands to the cheese. This simple step can help to prevent mould and extend the shelf life of your smoked cheese.

Setting up your smoker

Choose the Right Smoker

Firstly, you'll need a smoker or grill to generate the smoke and contain the cheese. It can be a simple charcoal or gas grill, an electric smoker, or even a makeshift box. Just ensure that your setup has good ventilation to allow for adequate smoke circulation. If you're using a grill, select an outdoor option to avoid smoke accumulation indoors.

Prepare the Smoking Material

For cold smoking cheese, it's best to use wood pellets or wood chips. Fruitwoods like apple, cherry, or pecan are excellent choices as they impart a subtle sweetness and delicate smoke flavour. Avoid strong-aroma woods like oak or hickory, especially if you're smoking softer cheeses. If you're using wood chips, soak them in water for about 30 minutes before draining and adding them to your smoker.

Set Up the Smoking Area

Place a tray or pan filled with ice below the grill grates to help maintain low temperatures. This is crucial to prevent the cheese from melting. If you're smoking in a warm climate, position your smoker in a shaded area to keep it cool. Additionally, ensure that the smoker's vent is located behind the cheese to maximise smoke circulation.

Light the Smoker

If you're using a tube smoker or smoke generator, light it according to the manufacturer's instructions. Ensure that there are no flames, only smoke. If using wood chips or pellets, you can light them with a kitchen torch or stick lighter. Allow the smoker to fill with smoke for about 15 minutes before placing the cheese inside.

Arrange the Cheese

Cut your chosen cheese into small blocks or wedges to increase the surface area exposed to smoke. Place the cheese on the grill grates, ensuring there is adequate space between them for proper airflow. Avoid letting the cheese touch the sides of the smoker. If desired, you can add a rub or seasoning to the cheese at this point.

Monitor Temperature and Smoking Time

Maintain a temperature below 90°F (32°C) inside the smoker to prevent the cheese from melting. Use a thermometer to monitor the temperature constantly. The smoking time can vary depending on your preference, but typically 2–4 hours is sufficient for cold smoking cheese. Remember to turn the cheese every 15 to 30 minutes for even smoke exposure.

Once you've completed these steps, you're ready to begin cold smoking your cheese! Just remember to monitor the temperature and adjust as needed to avoid overheating.

Storing smoked cheese

Wrapping and Refrigerating:

After smoking your cheese, it's important to let it cool down before storing it. Wrap the cheese in parchment paper or untreated butcher paper. This will help protect the cheese and maintain its quality. Place the wrapped cheese in the refrigerator for at least 24 hours, but preferably 24-48 hours. This step is crucial as it allows the cheese to rest and the smoky flavors to mellow and distribute evenly.

Vacuum Sealing:

For long-term storage, vacuum sealing is highly recommended. Remove the cheese from the parchment paper and use a vacuum sealer to seal the cheese. If you don't have access to a vacuum sealer, you can place the cheese in a zip-top freezer bag and remove as much air as possible before sealing it tightly. Label and date the cheese packages.

Refrigeration and Aging:

Place the sealed cheese back in the refrigerator for at least two weeks. During this time, the smoke flavor will continue to distribute throughout the cheese, and the flavor will improve. The longer you can leave the cheese in the fridge, the better it will taste. Some people recommend a minimum of two weeks, while others suggest a month or even longer for the best results.

Freezing:

If you have a large batch of smoked cheese and want to store it for an extended period, consider freezing it. Vacuum-sealed smoked cheese can be frozen for up to six months. However, it's important to note that freezing may alter the texture of the cheese, making it crumbly. Therefore, frozen cheese is best used in cooked dishes rather than eaten as is. To thaw the cheese, slowly defrost it in the refrigerator over several days before opening the package.

Storage Tips:

• Always store smoked cheese in the refrigerator or freezer, never at room temperature.
• Use clean utensils when handling the cheese to prevent contamination.
• Keep the cheese away from strong-smelling foods to avoid flavor transfer.
• Regularly check the cheese for any signs of mold or spoilage.
• If you notice condensation on the cheese, gently pat it dry with a paper towel before wrapping and refrigerating.
• Store the cheese in a dedicated container or area of the refrigerator to avoid mixing with other foods.
• If you plan to consume the cheese within a few weeks, vacuum sealing may not be necessary, but it will extend the shelf life.
• Soft cheeses have a shorter shelf life than hard cheeses, so keep this in mind when choosing the type of cheese to smoke.

Frequently asked questions