Smoked Cheese: Resting Time For Best Flavor

Smoked cheese is a gourmet product that can be replicated at home with the right equipment and a bit of patience. The cheese needs to rest after smoking to allow the smoke flavour to mellow and distribute evenly. The length of the rest depends on personal preference, but recommendations range from a few days to a few months. The longer the cheese rests, the more mellow the flavour will become.

The longer smoked cheese rests, the more it absorbs the smoky flavour

Smoking your own cheese at home is a fun process, but it requires patience. The longer smoked cheese rests, the more it absorbs the smoky flavour. The waiting period allows the smoke flavour to distribute throughout the cheese and mellow out. This process can take anywhere from a few days to several months, depending on personal preference.

After smoking the cheese, it is essential to let it rest before consuming it. The initial flavour of the smoked cheese can be quite harsh, bitter, or acrid, and it needs time to mellow and develop a more uniform, balanced, and gentle smoke flavour. The resting period allows the smoke flavour to diffuse evenly into the cheese, resulting in a more consistent and pleasant taste.

The ideal resting time for smoked cheese varies. Some people suggest a minimum of two to three days, while others recommend a week or two. The flavour of the cheese will continue to change the longer it ages. If you're in a hurry, you can eat the cheese right after smoking, but be prepared for a stronger, more intense flavour.

To enhance the flavour and extend the shelf life of smoked cheese, proper storage is crucial. Wrapping the cheese in parchment or butcher paper and then vacuum sealing it can help retain its freshness. Storing the cheese in the refrigerator for two weeks or more allows the flavours to meld and mature. Freezing smoked cheese is also an option, as it can prolong its lifespan for up to six months.

The type of cheese and smoking method can also impact the resting time. Softer cheeses tend to absorb smoke flavour more quickly than harder varieties, so they may require less resting time. Additionally, the type of wood used during smoking can influence the intensity of the flavour, with milder woods like apple, cherry, or maple producing more subtle flavours.

A resting period of 24-48 hours is recommended before vacuum sealing

If you sample the cheese right after smoking, it will taste very smoky and almost acrid. Some people like to eat it right away, but most prefer to wait at least a few days. The flavour will change the longer it ages.

After the initial resting period, the cheese should be wiped down to remove any oils, then wrapped in parchment or butcher paper and placed in the refrigerator for two weeks. This allows the smoke flavour to distribute throughout the cheese and mellow out significantly.

During this two-week period, the cheese can be vacuum-sealed or placed in a zip-top freezer bag to help it last as long as possible. If you don't have access to a vacuum sealer, you can double-wrap the cheese in plastic wrap and then place it in a zip-lock bag.

After the two-week resting period, the cheese will be ready to eat. However, some people prefer to let their cheese rest for even longer. Some people recommend letting the cheese age for at least a week or two before eating, while others suggest a minimum of two months. There are also reports of people letting their cheese rest for three years or more before consuming it.

The cheese should be smoked for 1-2 hours

Smoking your own cheese at home is a fun process, but it requires patience. After arranging your cheese on the grates, making sure there is airflow around each piece, you will need to close the lid and smoke the cheese for about 1-2 hours.

The amount of time you smoke the cheese depends on your preference for smokiness. For a lighter smoke flavor, an hour should be enough, but if you prefer a bolder smoke flavor, you can leave the cheese on the smoker for up to 2 hours.

During the smoking process, it is important to maintain a temperature of around 90 degrees Fahrenheit. This is achieved by using a small fire and only a few coals, with the option of adding another hot coal or small piece of wood halfway through the process.

Once the cheese is done smoking, it is recommended to let it rest on the counter for about an hour to allow the outside to firm up and for some of the oils to be released. After this initial rest, the cheese should be wrapped and placed in the refrigerator for 24-48 hours.

The refrigeration period is crucial to let the smoke flavor mellow and distribute evenly throughout the cheese. After this initial refrigeration, the cheese can be vacuum-sealed and placed back in the fridge for a more extended period, typically around two weeks, to allow the flavors to develop further.

In summary, the cheese should be smoked for 1-2 hours, depending on your desired level of smokiness, and this is just the first step in a longer process of resting and mellowing the flavors to create a delicious, homemade smoked cheese.

The cheese should be refrigerated for 2 weeks after vacuum sealing

During the two-week resting period, the smoke flavour will gradually infuse into the cheese, creating a more consistent taste. This process is essential to achieving the perfect smoked cheese, as it ensures that every bite is delightful and not overwhelmingly smoky. It's a bit of a waiting game, but it's definitely worth it!

Additionally, vacuum sealing the cheese before refrigeration helps to prolong its shelf life. This step is not mandatory but is highly recommended, especially if you plan to store the cheese for an extended period. 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 before sealing it tightly.

The resting period also gives the cheese a chance to firm up and release some of the oils that accumulate on the surface. After removing the cheese from the grill, it's essential to let it rest on the counter for about an hour before wrapping it and placing it in the refrigerator. This initial resting period helps to enhance the texture and flavour of the cheese.

Overall, the two-week refrigeration period is vital to developing the flavour and texture of smoked cheese. It transforms a strong, harsh flavour into a delightful, mellow taste that is perfect for snacking, sandwiches, or adding to your favourite recipes. So, if you're planning to make your own smoked cheese at home, remember to factor in this essential resting period!

The cheese should be left to rest for a minimum of 3 days

Some people recommend leaving the cheese to rest for at least a week or two before eating. This allows the smoke flavour to mellow out completely and gives the cheese time to fully absorb the smoke. One person who tried Tillamook sharp cheddar found that it was still a little "under mellow" after 5 days but was much better after 9 days.

If you're planning on vacuum sealing and storing your smoked cheese, it's recommended to let it rest in the refrigerator for 2 weeks before sealing. This will give the smoke flavour time to distribute and mellow. Then, your cheese will be ready to enjoy!

It's worth noting that the flavour of the cheese will continue to change the longer it ages. Some people prefer to let their cheese rest for at least 2 months or even longer before eating. Ultimately, it's up to your personal preference and how strong of a smoke flavour you like.

Frequently asked questions