Smoked Cheese: Aging Time For Perfection

Smoking your own cheese at home is a fun process, but it does require some waiting. After smoking, the cheese needs to be sealed and refrigerated for at least a week, preferably two, to allow the smoke flavour to mellow and absorb into the cheese. If you try the cheese right after smoking, it will taste bitter and overly smoky.

How long to let cheese age after smoking

The ideal temperature for ageing cheese is 52-56°F (11-13°C)

Aging cheese at home can be done in a few ways. One way is to use a wine fridge or a mini-fridge, which typically has a temperature control function that allows for easy adjustment. Another way is to use a regular fridge, although this may be more difficult to regulate. In this case, it is recommended to place the cheese in a sealed container in the crisper drawer and include a small jar of water to help with humidity levels. Additionally, the drawer temperature should be set to the warmest setting.

It is also possible to age cheese in a cellar, as long as the temperatures are cool and stable throughout the year. The cheese should be stored in protected cabinets or plastic boxes, with a damp paper towel to maintain moisture. Cabinets or containers should be opened daily to let fresh air circulate.

Regardless of the method chosen, it is important to maintain a constant temperature and humidity level. The ideal humidity range for ageing cheese is between 75% and 95%. Too much humidity can lead to mould growth, while too little can cause the cheese to dry out. Regularly checking on the cheese is crucial to ensure there is no unwanted mould growth and to maintain optimal conditions.

Cheese should be aged for a minimum of two weeks

Some people even recommend aging cheese for a minimum of two months or even longer. The longer you age the cheese, the more mellow and well-distributed the flavor will be.

After smoking the cheese, you'll want to wrap it and place it in the refrigerator for 24-48 hours. Then, you can vacuum seal the cheese or place it in a zip-top bag with as much air removed as possible. Place the cheese back in the fridge for a minimum of two weeks before enjoying it.

The cheese will taste bitter if eaten before ageing

Smoking your own cheese at home is a fun process, but it does require some patience. If you eat your smoked cheese before ageing, it will taste bitter. The cheese needs to age and let the smoke penetrate to mellow out the flavour.

After smoking your cheese, it should be wrapped and placed in the refrigerator for 24-48 hours. Then, it should be vacuum-sealed and placed back in the fridge for a minimum of one week, but preferably two weeks, to allow the smoke to distribute and mellow. This process will ensure that your cheese has a smooth, balanced, and gentle smokey flavour.

If you sample the cheese right after smoking, it will taste very smoky and almost acrid. The longer you let it age, the more the smoke will infuse and create a more subtle, mellow flavour. This waiting period is crucial to achieving the desired taste profile.

Additionally, the type of wood used for smoking can also impact the intensity of the smoke flavour. Milder woods like apple, cherry, maple, or pecan are often used to impart a gentle smokey taste.

So, while it may be tempting to dive right in and taste your freshly smoked cheese, it's important to exercise self-control and let it age gracefully in the fridge. This waiting game will ultimately be rewarded with a delicious, well-rounded smokey cheese.

The cheese should be wrapped in parchment paper and placed in the refrigerator for 24 hours

After the cheese has been smoked, it should be wrapped in parchment paper and placed in the refrigerator for 24 hours. This is an important step in the cheese-making process, as it allows the cheese to dry out and the smoke flavour to mellow. The cheese will likely look wet, as the oil from the cheese will have come to the surface. This can be blotted off with a paper towel, but it is not necessary.

Leaving the cheese uncovered in the refrigerator for 24 hours is essential to achieving the right flavour and texture. This step allows the smoke to penetrate the cheese, and for the cheese to rest and stabilise. After this, the cheese can be vacuum-sealed and placed back in the refrigerator for a minimum of one week, preferably two, to allow the smoke to absorb and mellow out further.

A vacuum sealer is recommended for ageing cheese

A vacuum sealer is highly recommended for ageing cheese. It is a great alternative to waxing or bandaging, which can be messy and bothersome. Waxing also carries the risk of mould developing underneath, which can destroy the cheese.

Vacuum sealing is a much easier, faster, and less messy process. It also allows you to see what you have at any time during the ageing process. Humidity control is not necessary when vacuum sealing, making it a convenient option for ageing cheese.

However, it is important to note that the plastic used in home vacuum sealers is not permeable, which can affect the taste of the cheese. Commercial cheese makers use permeable films that allow the cheese to breathe, resulting in a different flavour profile. If you are using a home vacuum sealer, it is recommended to let the cheese dry and develop a rind before sealing to prevent mould and off-flavours.

Additionally, it is crucial to ensure that the cheese is thoroughly cleaned and dried before vacuum sealing, as any contamination can be escalated in an oxygen-deficient environment. Overall, while vacuum sealing is a recommended method for ageing cheese, proper preparation and techniques are essential to ensure the best results.

Frequently asked questions