Letting Cheese Rest Post Smoking: How Long Is Ideal?

How long you should let cheese rest after smoking depends on the type of cheese and the desired intensity of the smoke flavour. Soft cheeses tend to absorb smoke more easily than hard cheeses, so they require less time to rest. On average, it is recommended to let smoked cheese rest for at least 24 hours, with some sources suggesting 48 hours to allow the cheese to breathe and enhance its flavour. The longer the cheese is left to rest, the more time the smoke has to distribute and mellow throughout the cheese, improving its flavour. Some sources suggest resting the cheese for a couple of weeks to a few months to achieve the best flavour.

Wrapping and resting cheese

Once your cheese is done smoking, it's time to wrap and rest it. This process is crucial as it allows the smoky flavours to settle in and soften the cheese, resulting in a more pleasurable tasting experience. Here are the steps to follow:

Wrapping the Cheese

• Remove the cheese from the grill or smoker and wrap it in parchment paper, butcher paper, or untreated butcher paper. This allows the cheese to breathe and prevents it from drying out.
• Some people prefer to wipe the cheese with a paper towel before wrapping to remove any excess liquid.
• If you have a vacuum sealer, you can use it to seal the cheese after wrapping it in paper. This helps to extend the shelf life of the cheese.
• If you don't have a vacuum sealer, you can place the wrapped cheese in a zip-top freezer bag and remove as much air as possible before sealing it tightly.

Resting the Cheese

• Place the wrapped or vacuum-sealed cheese in the refrigerator.
• The recommended resting time varies depending on the source. Some people suggest resting the cheese for at least 24 hours, while others recommend a longer period of up to two weeks or more.
• The longer you let the cheese rest, the more time the smoke flavour has to distribute and mellow throughout the cheese.
• It's important to note that freshly smoked cheese may taste bland, acrid, or overly smoky if consumed right away. Resting it for a couple of weeks can significantly improve the flavour.
• If you plan to freeze the cheese for longer-term storage, it's best to vacuum seal it first to ensure it lasts for several months.

Vacuum sealing

Preparing the Cheese

Start by cutting your smoked cheese into desired sizes or blocks. It is recommended to cut the cheese into slightly smaller portions than you would typically consume in one sitting, as you don't want to break the vacuum seal by opening the package multiple times. Also, consider coating the cheese with a thin layer of butter or olive oil before vacuum sealing. This step is optional but can help prevent mold growth and moisture loss, keeping your cheese fresher for longer.

Choosing the Right Vacuum Bag or Pouch

It is essential to use the correct type of bag or pouch designed for vacuum sealing. These bags are made of a multi-layered material that can withstand the vacuum sealing process without puncturing. Choose a size that comfortably fits your cheese portions. You may also use vacuum sealing rolls and cut them to your preferred size.

Sealing the Cheese

Place the cheese in the vacuum bag, ensuring that it is laid flat and not overlapping any edges. Follow your vacuum sealer's instructions to create a secure seal. Most vacuum sealers will have a sealing function that does not require vacuuming, which is useful for items like cheese that can be crushed or damaged by the vacuum process. After sealing one end, continue to seal the other three sides of the bag, ensuring each seal is secure and even.

Storing the Sealed Cheese

Label the vacuum-sealed package with the date of sealing and the type of cheese. This step helps you keep track of when the cheese was sealed and ensures you consume it within its recommended shelf life. Store the sealed cheese in a cool, dark place, such as a pantry or cupboard. Avoid storing it in areas exposed to direct sunlight or heat sources, as this can affect the quality and taste of the cheese.

Consuming the Cheese

When you are ready to consume the cheese, carefully cut open the vacuum seal, being mindful of the sharp edges of the packaging. It is best to consume the entire portion after opening, as the cheese will not last as long once exposed to air again. If you have leftover cheese, transfer it to a smaller vacuum bag and reseal, removing as much air as possible. Alternatively, you can tightly wrap the cheese in plastic wrap and store it in an airtight container.

Resting time

Firstly, it is recommended to wrap the cheese in butcher paper and place it in the fridge for 24 hours. This allows the cheese to breathe and prevents it from becoming too sweaty or ashy tasting. It also gives the oil, which tends to come out during the smoking process, a chance to be soaked back up, keeping the cheese soft.

After this initial resting period, the cheese should be removed from the paper and vacuum-sealed. It can then be placed back in the fridge for a more extended resting period, typically lasting from one week to several months. This longer resting time allows the smoke flavour to mellow and penetrate deeper into the cheese. The longer the cheese rests, the more rounded and subtle the smoke flavour becomes.

Some people suggest a general rule of thumb for the resting time, proposing that the cheese should rest for one week for every hour it was smoked. However, this may vary depending on the type of cheese and the intensity of the smoke flavour desired. For example, softer cheeses may need less resting time, while harder cheeses like cheddar may benefit from longer resting periods.

Overall, the resting time for smoked cheese is an important step to ensure the best flavour and texture. While the specific resting time may vary depending on personal preference, allowing the cheese to rest for at least a few days to a few weeks is generally recommended.

Freezing smoked cheese

Wrapping and Sealing:

Start by wrapping your smoked cheese in untreated butcher paper or parchment paper. This allows the cheese to breathe and prevents a harsh, smoky taste. Leave the wrapped cheese in the refrigerator for 24 to 48 hours. Then, remove the cheese from the wrapping and seal it in an airtight container or vacuum-sealed bag. Vacuum sealing is highly recommended as it removes excess air, which can spoil the cheese. If you don't have a vacuum sealer, you can use a plastic freezer bag and remove as much air as possible.

Freezing:

Once your cheese is properly sealed, it's time to pop it into the freezer. Frozen smoked cheese can last anywhere from six weeks to six months, depending on the type of cheese and the quality of your sealing. It's important to label and date your cheese packages so you know when they were frozen and can keep track of their longevity.

Defrosting:

When you're ready to enjoy your frozen smoked cheese, take it out of the freezer and let it defrost slowly. The best way is to leave it in the refrigerator overnight or for at least two and a half hours. This slow defrosting process helps retain the cheese's texture and prevents it from becoming too crumbly.

Enjoying:

After defrosting, your smoked cheese should be ready to enjoy! The freezing process should not significantly affect the taste or texture if properly done. You can now use your smoked cheese in various dishes, as a snack, or however you like!

Tips:

• It's best to freeze smoked cheese within two weeks of smoking to ensure the optimal taste and texture.
• Softer cheeses tend to take on too much smoke flavour and may not freeze as well as harder varieties.
• Freezing smoked cheese is a great way to stock up and always have some on hand for future use or to give as gifts.

By following these steps, you can enjoy your delicious smoked cheese for an extended period and ensure it maintains its quality.

Best cheeses for smoking

Smoking your own cheese at home is a fun and rewarding activity. The best cheeses for smoking are typically hard or semi-hard cheeses, as they are less likely to melt during the smoking process and will better withstand the temperatures involved.

Pressed cheeses with semi-hard to hard textures are ideal, as their denser textures allow the aroma and flavour of the smoke to slowly penetrate the cheese without being overpowering.

Some of the best cheeses to smoke include:

• Cheddar: A versatile cheese that can be served as a table cheese or added to recipes such as burgers and sauces. A younger cheddar is best for smoking due to its higher moisture content, which allows the smokiness to infuse more effectively.
• Gouda: A pressed uncooked cheese that is easily the Netherlands' most famous export. A young or moderately matured Gouda is best for smoking due to its slightly higher moisture content, allowing the smoke to diffuse its aroma and texture throughout the cheese.
• Parmesan: A grana-style pressed cooked cheese that originates from northern Italy. For smoking, it is recommended to use a local Parmesan rather than Parmigiano Reggiano, as the latter has a very complex and unique flavour that may clash with the smoke.
• Gruyère: A famous Swiss cheese with a soft and refined taste and sweet notes. A younger Gruyère is recommended for smoking to achieve the right balance between flavour and texture.
• Raclette: A cheese with a moderate to strong aroma and a very delicate flavour with savoury notes of hazelnuts and broth. Smoking Raclette enhances its aroma and flavour.
• Jarlsberg: A pressed cooked cheese that originates from Norway, often incorrectly referred to as Swiss cheese due to its iconic spattering of eyes (holes). The wax rind should be removed before smoking, and the cheese's mild flavour and texture welcome the wood smoke.
• Monterey Jack: A pressed cheese that originates from Monterey, Alta California. Both the original Monterey Jack and the flavoured Pepper Jack are great options for smoking.
• Provolone: An aged pasta filata cheese that originates from the Po Valley of northern Italy. Provolone Dolce, the younger version of this cheese, is perfect for smoking due to its mild flavour profile and smooth texture.
• Scamorza: A southern Italian cow's milk cheese that belongs to the pasta filata family. It has a lower moisture content than Mozzarella, making it ideal for smoking.
• Mozzarella: A traditional Italian pasta filata cheese that is readily available worldwide. Both Buffalo Mozzarella and Fior di Latte have subtle milky flavours and soft, spongy interiors that welcome the smoke.

Frequently asked questions