Smoked Cheese Secrets: Resting Time Before Sealing

Smoking your own cheese at home is a fun process, but it requires some waiting and resting time. Once the cheese is done smoking, it should be removed from the grill, wrapped in parchment or paper, and placed in the refrigerator for 24-48 hours. After this resting period, the cheese can be vacuum-sealed or placed in a zip-top freezer bag to remove as much air as possible. It is then recommended to place the sealed cheese back in the fridge for about two weeks to allow the smoke flavour to distribute and mellow out.

How long to rest smoked cheese before sealing

When it comes to smoked cheese, the length of time you should let it rest before sealing depends on the desired intensity of the smoke flavour and the type of cheese you're using.

Soft cheeses are more delicate and can take on too much smoke flavour, so it's best to smoke them for a shorter duration of around one hour. Harder cheeses like cheddar can handle a longer smoking time of up to two hours.

After smoking, it's essential to let the cheese rest to allow the flavours to mellow and penetrate the cheese evenly. The cheese should be wrapped in parchment or butcher paper and placed in the refrigerator for 24 to 48 hours. This resting period also helps to remove excess moisture and prevents the cheese from becoming too oily.

Once the resting period is complete, you can then vacuum seal the cheese. It is recommended to seal the cheese in portion-sized blocks to maintain freshness and reduce the chance of mould.

After vacuum sealing, the cheese should be placed back in the refrigerator for at least two weeks to allow the smoke flavour to distribute and mellow further. The longer you can leave the cheese, the better the flavour will be. Some people even recommend waiting up to four weeks or longer if you can manage the wait!

The best cheese to smoke

Smoking your own cheese at home is a fun and rewarding endeavour. You can use any type of grill, and you don't need to turn it on as it's simply acting as a vessel for holding your cheese and keeping the smoke flowing.

It's recommended to use hard or semi-hard cheeses for smoking, as soft cheeses can take on too much smoke flavour and may fall through the grill grates.

Cheddar

Cheddar is a classic, versatile cheese that takes on smoke beautifully. It's a popular choice for smoking due to its hard texture and mild flavour, which can be enhanced by the addition of smoke.

Hard Mozzarella

Hard mozzarella, also known as low-moisture mozzarella, has a firmer texture than its fresh counterpart, making it ideal for smoking. It has a mild, creamy flavour that pairs well with the smoky taste.

Pepper Jack

Pepper Jack is a semi-hard cheese with a mild, buttery flavour and a hint of spice. Smoking adds a depth of flavour to this already delicious cheese.

Gouda

Gouda is a semi-hard cheese with a rich, nutty flavour. It has a higher fat content than some other cheeses, which helps it absorb smoke flavours while remaining moist and creamy.

Monterey Jack

Monterey Jack is a hard cheese with a mild, slightly sweet flavour. It has a similar texture to Cheddar but is slightly softer, making it ideal for melting. Smoking adds a unique flavour dimension to this versatile cheese.

Other Options

Other cheeses that can be great for smoking include Gruyere, Havarti, Muenster, Swiss, and Cream Cheese. You can also experiment with different types of wood pellets, such as apple, cherry, maple, or hickory, to add unique flavour profiles to your smoked cheeses.

The best wood for smoking cheese

Smoking cheese is an easy and fun process that can be done at home. The best wood for smoking cheese depends on the type of cheese and the desired flavour profile. Here are some of the most popular options:

Applewood

Applewood is an excellent choice for cold-smoking cheese. It has a mild, fruity, and sweet taste that enhances the natural flavour of the cheese without overpowering it. Applewood-smoked cheese is perfect for sandwiches and salads.

Maple Wood

Maple wood is one of the most popular choices for smoking cheese. It has a delicate, sweet flavour that complements a variety of cheeses. Maple-smoked cheese will have a subtle, sweet aroma.

Cherry Wood

Cherry wood provides a heavy smoke that quickly infuses with the cheese, making it ideal for naturally mild cheeses. Cherry wood also gives the cheese a rosy tint, making it aesthetically unique.

Hickory

Hickory has a strong taste and intense aroma, making it perfect for those who want a bold, smoky flavour. Many say that hickory imparts a bacon-like flavour to smoked cheese, especially when paired with cheddar or other strong cheeses.

Pecan

Like hickory and applewood, pecan wood gives smoked cheese a bacony flavour. It is a good option for those who want a smoky cheese with a savoury edge.

Oak

Oak is a versatile wood that is suitable for most hard cheeses, like cheddar. It has a subtle flavour that won't overpower the cheese and typically leaves no aftertaste.

When choosing the best wood for smoking cheese, it is important to consider the natural flavour of the cheese and select a wood that will complement it. Fruitwoods, for example, pair well with cheeses that have a naturally mild flavour.

How to smoke cheese without a smoker

Smoking your own cheese at home is a fun and rewarding project. It does require some equipment and time, but the end result is delicious, homemade smoked cheese.

Materials and Equipment

• A cool day, ideally with outdoor temperatures of 45°F or less.
• A smoke chamber, such as a cardboard box or any type of grill.
• A smoke tube or a tin can with a soldering iron.
• Wood pellets or wood chips, preferably mild wood varieties such as apple, cherry, maple, or pecan.
• A rack to hold the cheese.
• Cheese! It is recommended to use hard or semi-hard cheeses, as soft cheeses can take on too much smoke flavor and may be difficult to handle. Good options include cheddar, hard mozzarella, pepper jack, and gouda.

Step-by-Step Guide

Step 1: Prepare the Smoke Generator

If using a smoke tube, fill it with wood pellets. If using a tin can and soldering iron, add the wood chips around the soldering iron, making sure to use the smallest chips to maximize surface contact.

Step 2: Light the Smoke Generator

Use a torch to light the smoke tube or the wood chips in the tin can. Allow the pellets or wood chips to burn for a couple of minutes before blowing out the flame.

Step 3: Prepare the Cheese

Cut the cheese into smaller portions or slabs, if desired. Place the cheese on the rack, making sure there is space between the pieces for airflow. If using a grill, place the rack with the cheese on the grill grates, ensuring they are not directly over the heat source.

Step 4: Smoke the Cheese

Close the lid of the smoke chamber and allow the smoke to infuse the cheese for 1-2 hours. The longer the smoking time, the stronger the smoke flavor will be. Keep the smoke chamber below 90°F to prevent the cheese from melting.

Step 5: Remove and Wrap the Cheese

After smoking, remove the cheese from the smoke chamber and wrap each piece individually in parchment paper or untreated butcher paper.

Step 6: Refrigerate the Cheese

Place the wrapped cheese in the fridge for 24-48 hours to rest and breathe. This step helps to mellow out the smoke flavor and prevent it from tasting too strong or acrid.

Step 7: Vacuum Seal the Cheese

After the resting period, remove the cheese from the paper and vacuum seal it in desired portion sizes. If you don't have a vacuum sealer, you can use a zip-top freezer bag or double wrap the cheese in plastic wrap.

Step 8: Refrigerate and Rest

Place the sealed cheese back in the fridge for 2-4 weeks. During this time, the smoke flavor will distribute throughout the cheese and mellow further.

Step 9: Enjoy!

After the resting period, your homemade smoked cheese is ready to be enjoyed!

How long to smoke cheese

Smoking your own cheese at home is a fun process, but it does require some waiting and resting time. The good news is that you can use just about any cheese you want, from cheddar to Parmesan, Pepper Jack, mozzarella, gouda, havarti, or even softer cheeses like Monterey jack, mozzarella, and cheddar.

The best time to smoke cheese is during the cooler months, as room temperature can easily influence the internal temperature of the cheese. If you can't wait until winter, opt for smoking your cheese during the early morning or late at night when temperatures are at their lowest.

The size of the cheese you are smoking also matters. Slicing the cheese into smaller pieces helps increase the flavoured surface area, making it easier for the cheese to absorb more smoke.

Now, let's get to the main question: how long should you smoke the cheese? On average, you can smoke cheese for 2-3 hours, depending on the size of the cheese and the type of wood flavour you are using. Strong woods have a more concentrated smoke that infuses into the cheese quicker. There's no hard and fast rule, so you can leave the cheese on the smoker for anywhere from 30 minutes to over 2 hours, depending on your desired level of smokiness. If you want a lighter smoke flavour, leave the cheese on the smoker for around 1 hour. For a bolder smoke flavour, 2 hours should do the trick.

After smoking, it's essential to let the cheese rest. Wrap the cheese or vacuum seal it if you have the equipment, and place it in the refrigerator for at least 24 hours. This resting period allows the smoky flavours to settle in and soften, improving the overall flavour. The longer you let it rest, the better it will taste.

Once the cheese has rested, you can enjoy it immediately or store it for later. If you're planning to store it, vacuum sealing is the best option to ensure it lasts for a few days in the fridge or up to eight months in the freezer. Unsealed, smoked cheese will last for about a week in the fridge.

Frequently asked questions