Smoking Cheese: How Long Does The Process Take?

Smoking cheese is a fun and flavourful process that can be done at home. It involves curing blocks of cheese with smoke at a low temperature for a few hours. The type of wood used for smoking, the outdoor temperature, and the duration of smoking can all impact the final flavour of the cheese. So, how long should you smoke a block of cheese?

The smoking time for cheese depends on personal preference and the desired level of smokiness. Generally, softer cheeses require about 2 hours of smoking, while harder cheeses can be smoked for up to 3 hours. The type of wood used for smoking can also impact the smoking time, with milder woods like apple or alder requiring longer smoking times to achieve the desired flavour. Additionally, it is important to maintain a temperature below 90 degrees Fahrenheit to prevent the cheese from melting.

After smoking, the cheese should be wrapped and refrigerated for at least a week to allow the flavours to meld and develop. The longer the cheese rests, the more the smoke flavour will mellow and distribute throughout the cheese. So, while smoking a block of cheese may only take a few hours, the entire process, including preparation and resting time, can take several weeks from start to finish.

How to prepare the cheese for smoking

Before you start smoking your cheese, there are a few important steps to follow to ensure the best results. Firstly, bring the cheese to room temperature. This is important because condensation will form on cold cheese when placed in the smoker, which will affect its ability to take on smoke. Therefore, remove the cheese from the refrigerator at least two hours before smoking it. During this time, you should also remove any plastic wrapping from the cheese and stand the block(s) on end.

Next, you should wipe off any moisture that has formed on the cheese before proceeding to smoke it. Some sources also recommend placing the cheese in the freezer for about an hour before smoking. This helps to cool it to the optimum smoking temperature and dries the outside of the cheese.

If you want to add a glaze to your cheese, you can lightly brush it with pure maple syrup using a silicone basting brush. This will add a hint of sweetness that balances well with the richness of the smoke and the sharpness of the cheese. It also helps keep the cheese moist and gives the smoke a better surface to stick to.

Once your cheese has reached the right temperature and you've added any desired glaze, it's time to arrange it on the grill or smoker. Make sure the blocks are placed on a grill pan or directly on the grilling grate, ensuring they are not touching and that there is plenty of airflow between each block. This will allow the smoke to reach all sides of the cheese.

Now your cheese is ready for smoking!

How to smoke the cheese

How to Smoke Cheese

Preparation

Before you start smoking your cheese, there are a few things you should do to prepare. Firstly, bring the cheese to room temperature. This will prevent condensation from forming on the cheese, which can affect how well it takes on the smoke. You should also ensure that any moisture on the cheese is wiped off before you begin smoking.

It is also recommended that you wear latex gloves when handling the cheese to prevent oils and bacteria from your hands from transferring to the cheese. This will help to stave off mould and increase the cheese's longevity.

Equipment

To smoke cheese, you will need an outdoor grill or smoker. You will also need a smoke tube, which will help infuse your cheese with a smoky flavour. Wood pellets are required for the smoke tube; mild wood varieties such as apple, cherry, maple, or pecan are recommended. A grilling grate thermometer is also useful for monitoring the grill temperature.

Smoking the Cheese

Once you have your equipment ready, it's time to start smoking! Light your smoke tube according to the manufacturer's instructions and place it in your smoker. Ensure there are no flames—you only want smoke without heat. When a steady stream of smoke is coming from the tube, arrange your cheese on a grill pan or directly on the grilling grate. Make sure the cheese blocks are not touching and that there is plenty of airflow between each block so that smoke can reach all sides.

Close the lid and smoke the cheese for anywhere from 30 minutes to 2 hours, depending on how smoky you want the final product to be. If you want a lighter smoke flavour, leave the cheese on the smoker for around 1 hour. For a bolder smoke flavour, smoke the cheese for closer to 2 hours.

During the smoking process, it is important to maintain a temperature below 90 degrees Fahrenheit (32 degrees Celsius). Fatty milk solids start to liquefy at about this temperature, so smoking below this point is crucial to avoid melting the cheese.

After Smoking

Once the cheese has finished smoking, remove it from the smoker and wrap it in parchment or butcher paper. Then, place the wrapped cheese in the refrigerator for 24-48 hours. After this initial chilling period, 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 before sealing.

Finally, place your sealed bags in the fridge for at least 1-2 weeks to allow the flavours to meld and the smoke flavour to mellow. The longer you can leave the cheese, the better it will taste—some people recommend leaving it for up to 2 months!

How to store the cheese after smoking

After you've smoked your cheese, it's important to store it correctly to prolong its shelf life and keep it fresh. Here are some detailed instructions on how to store your cheese after smoking:

• Rest the Cheese: Before preparing for long-term storage, it's recommended to rest the smoked cheese for a while. This allows the smoky flavours to permeate the cheese, giving it a stronger flavour. Wrap the cheese in untreated butcher paper, cheese paper, or cheesecloth and place it in the fridge for 1 to 2 days, or even up to two weeks. This will allow the smoke flavour to penetrate the cheese completely and produce a wonderful smoky taste.
• Vacuum Sealing: Vacuum sealers are ideal for long-term storage as they help to preserve the cheese by removing air from the storage bag and sealing it tight. This reduces exposure to bacteria and other elements that cause deterioration. It also retains moisture and flavour. Place the cheese into a vacuum bag, load the open end into the machine, and select the required setting. Once sealed, label and date the cheese. Vacuum-sealed cheese blocks can be stored for up to a year in refrigeration.
• Using Plastic Freezer Bags: If you don't have access to a vacuum sealer, you can use a good-quality plastic freezer bag. It's important to remove as much air as possible from the bag before sealing. One technique to achieve this is to submerge the bag underwater, leaving the open edge above the water level. The pressure of the water will force the air out of the bag. Alternatively, you can lay the bagged cheese flat and gently compress it with your hand to push out the air.
• Waxing: Waxing is another method for preserving cheese blocks, especially suitable for hard cheeses that are free of moisture. Before waxing, cut the cheese into desired portions, wipe with vinegar, and dry with a paper towel. Let it come to room temperature and ensure the surface is dry. Melt wax in a double boiler and dip the cheese, covering half at a time. Repeat the process three times to completely seal the cheese. Waxed cheese can last for years if stored at a cool temperature.
• Labelling: Proper labelling is crucial for long-term food storage. Use food preparation labels that include information such as the date prepared, food item, batch, flavour, and date to use by. This helps you keep track of how long the cheese has been in storage and ensures you consume it within the recommended timeframe.
• Freezer Storage: Correctly sealed and packaged cheese can be stored in the freezer, and it is recommended to consume it within 6-9 months to maintain the best smoky flavour. Make sure to tightly seal the cheese packaging to prevent freezer burn damage and maintain the quality and flavour of the cheese. When it's time to defrost, leave the cheese in its plastic wrap and thaw it in the refrigerator for 24-48 hours, then bring it to room temperature.

What type of wood to use for smoking

The type of wood used for smoking cheese is important as some flavours can overpower the natural taste of the cheese. Fruitwood types are often recommended as they complement the cheese's natural flavour.

Apple wood is a popular choice as it has a mild, fruity, and sweet taste. It is also a good option for beginners as it is mild and adds a subtle sweetness. Cherry wood is another fruity option with a rich, sweet aroma. It is also mild and won't overpower the cheese, but it does provide a rosy tint to the finished product.

If you want a stronger, more intense aroma, you can try hickory wood. It has a sweet flavour but with a strong taste, so it is commonly used for smoking meat. However, it won't overpower the cheese's natural taste and can add an extra flavour. Oak wood is another strong-flavoured wood that goes well with hard cheeses like cheddar or gouda. It creates a beautiful golden coating but should be avoided for softer cheeses as it can be overpowering.

Other options include maple, pecan, and mesquite. Softer woods like these tend to produce a milder smoke flavour, which is better for more delicate cheeses.

What type of cheese to use

When it comes to choosing a cheese to smoke, you can use just about any kind of cheese you want. However, hard or semi-hard cheeses are generally more suitable for smoking. Soft cheeses tend to absorb too much smoke flavour and can be difficult to keep from falling through grill grates.

Some popular options for smoking include:

• Cheddar
• Pepper Jack
• Mozzarella
• Gouda
• Colby
• Gruyère
• Provolone

If you want to branch out and try something a little more expensive, you could try using Armstrong Old Cheddar. This cheese is drier than other commercial cheeses, which means it's less prone to sweating during the smoking process. It also has a series of small crevices and pockets on its surface to hold smoke and glaze, and its shape is perfect for smoking.

If you're feeling creative, you could even try a variety of cheddar with spicy peppers like jalapeños and habaneros mixed in.

Frequently asked questions