Letting Smoke Cheese Sit: How Long Is Too Long?

Smoking your own cheese at home is a fun process, but it requires patience. After smoking, the cheese needs to rest and age to allow the smoke flavour to mellow out and absorb into the cheese. The minimum recommended time is 24 hours, but most sources suggest leaving the cheese to sit for at least a week, preferably two, before enjoying it.

Wrapping and refrigerating smoked cheese

Wrapping and refrigerating your smoked cheese is an important step in the smoking process. It allows the smoke flavour to mellow and penetrate the cheese, and prevents the cheese from drying out.

Firstly, after removing the cheese from the grill, wrap it in parchment or butcher paper. It is important to note that you should not vacuum seal the cheese immediately after smoking, as this will prevent the cheese from breathing and the flavour from mellowing. Wrapping the cheese in paper allows the cheese to breathe and stay soft, as the oil is soaked back up.

Some sources suggest that you can then place the wrapped cheese in a ziplock bag and put it in the refrigerator for 24 hours. However, others recommend leaving the cheese wrapped in paper for a couple of days, or even up to three or four weeks, before vacuum sealing. This longer waiting period is said to improve the flavour of the cheese, allowing the smoke to mellow.

After the initial resting period, remove the cheese from the paper and vacuum seal the cheese. If you do not have a vacuum sealer, place the cheese in a zip-top freezer bag and remove as much air as possible. Label and date the cheese.

Finally, place the sealed bags in the fridge for at least one week, preferably two, to allow the smoke flavour to distribute and mellow. The longer you can leave the cheese, the better the flavour will be. Some sources recommend leaving the cheese for up to two months or even nine months.

Vacuum sealing smoked cheese

Vacuum sealing is an important step in the smoked cheese-making process. It ensures that your cheese lasts as long as possible and helps the flavours to mellow out and distribute evenly.

After smoking your cheese, it is recommended to wrap it in parchment or butcher paper and place it in the refrigerator for 24-48 hours. This allows the cheese to breathe and prevents it from becoming too dry. It also gives the oil, which tends to come out during the smoking process, a chance to be soaked back up.

After this initial resting period, you can remove the cheese from the paper and vacuum seal it. If you don't have a vacuum sealer, you can place the cheese in a zip-top freezer bag and remove as much air as possible. Label and date the cheese, then place it back in the refrigerator.

How long you let your vacuum-sealed cheese sit depends on your preference for smokiness. Some people recommend letting it rest for at least one week, while others suggest two weeks or more. The longer it sits, the more time the smoke has to distribute and mellow, resulting in a more flavourful and less acrid-tasting cheese.

Vacuum sealing is also an important step if you plan to freeze your smoked cheese. When properly vacuum-sealed and frozen, smoked cheese can last for up to six months to a year.

How long to smoke cheese for

There is no exact science to smoking cheese, and the length of time you leave the cheese to smoke will depend on how smoky you want the final product to be. It is recommended that you smoke cheese for anywhere between 30 minutes and 3 hours.

If you are looking for a lighter smoke flavor, you should leave the cheese on the smoker for around 1 hour. For a bolder, smokier flavor, you can smoke the cheese for up to 2 hours, or even 3 hours if you want it extra smoky. However, it is important to keep in mind that smoking the cheese for too long can result in an overwhelming or bitter taste.

Additionally, the type of cheese you are smoking may influence the amount of time you leave it in the smoker. For milder cheeses, it is recommended to smoke them for a shorter amount of time, while stronger cheeses like cheddar can be smoked for a little longer.

Best types of wood for smoking cheese

Smoking your own cheese at home is a fun and rewarding process. The type of wood you use will depend on the variety of cheese and the strength of the flavour you are trying to achieve.

For a milder, fruity and sweet flavour, fruit woods are a great option. Apple, cherry, maple and pecan are all popular choices for a light, tangy smoke that won't overpower the natural flavour of the cheese. Applewood, in particular, has the highest concentration of mild flavours and is a good choice if you want to savour the cheese's natural taste.

If you're after a slightly stronger flavour, hickory is a good option. It has a more intense aroma and a stronger taste, but it won't completely overshadow the cheese's natural flavours.

Oak is another versatile option that won't overpower the cheese and won't leave an aftertaste.

For softer cheeses, a lighter fruitwood like apple, cherry, grape or pecan is recommended. For harder cheeses, you can use a stronger flavour like hickory or oak.

Some people also recommend peach wood, which gives a unique finish, and alder, which can be used in combination with pecan.

Best types of cheese to smoke

Smoked cheese is usually only found at high-end grocers or specialty stores and comes with a hefty price tag. Luckily, you can easily recreate those expensive results at home with some basic equipment and a bit of patience.

Best cheeses for smoking

Feel free to choose your favourite cheese to smoke, but harder cheeses with lower moisture content are recommended. Soft cheeses can take on too much smoke flavour and may fall through grill grates.

Some recommended cheeses include:

• Cheddar
• Hard mozzarella
• Pepper jack
• Gouda
• Gruyere
• Swiss
• Havarti
• Monterey Jack
• Parmesan
• Raclette
• Jarlsberg
• Provolone
• Scamorza
• Mozzarella

How to smoke cheese

• Select an outdoor grill or smoker. You won't be using it as a heat source, but as a vessel to hold your cheese and keep the smoke flowing around it.
• Light a tube smoker inside the grill and place it in your smoker. Make sure the flame is extinguished and smoke is rolling.
• Arrange your cheese on the grates, ensuring they aren't touching and there is airflow around each piece.
• Smoke the cheese for 30 minutes to 2 hours, depending on how smoky you want the final product.
• Once done, remove the cheese from the grill and wrap it in parchment or untreated butcher paper.
• Refrigerate for 24-48 hours.
• Vacuum seal the cheese. If you don't have a vacuum sealer, place it in a zip-top freezer bag and remove as much air as possible.
• Refrigerate for 1-2 weeks. The smoke flavour will distribute throughout the cheese and mellow out.

How long to let smoked cheese sit

After smoking your cheese and sealing it, it is recommended to let it sit in the refrigerator for at least one week, preferably two, to allow the smoke flavour to absorb and mellow out. The longer you let it sit, the better the flavour will be.

Frequently asked questions