Smoking Cheese Sticks: How Long Should You Smoke Them?

Smoking cheese is a great way to add depth of flavour to your favourite recipes. It's also a fun activity to do at home, especially during the winter when the temperatures are low. The process is simple and only requires some basic equipment, good cheese, and a bit of patience. The result is a delicious snack that can be enjoyed on its own or used in various dishes such as pasta, sandwiches, or even a charcuterie board.

The key to smoking cheese successfully is maintaining a low temperature, usually below 90 degrees Fahrenheit, to prevent the cheese from melting. This can be achieved by using a smoker, grill, or even a makeshift box to contain the smoke and cheese. The type of wood pellets used, such as apple, cherry, or pecan, will also impact the flavour of the smoked cheese.

Once the cheese has been smoked, it needs to be wrapped and refrigerated for at least a week to allow the flavours to develop and mellow out. The waiting period is essential, as the smoke flavour will be too strong right after smoking. After this ageing process, the smoked cheese is ready to be enjoyed!

Smoking cheese sticks: preparation and equipment

Smoking cheese is a great way to add flavour and complexity to an ordinary block of cheese. The process is simple and can be done at home with just a few tools. Here is a step-by-step guide on how to prepare and smoke cheese sticks:

Preparation

Before you begin smoking your cheese, there are a few important steps to follow:

• Choose the right type of cheese: Select a hard or semi-hard cheese such as cheddar, gouda, Swiss, or mozzarella. These cheeses have a dense structure that can withstand the smoking process without losing their shape.
• Cut the cheese into suitable sizes: Cut the cheese into small blocks or sticks to maximize surface area exposure to the smoke.
• Chill the cheese: Place the cheese in the refrigerator or freezer for a brief period to firm it up before smoking. This helps maintain its texture during the smoking process.
• Allow the cheese to come to room temperature: Before placing the cheese in the smoker, let it sit at room temperature so that a thin protective rind can develop.
• Wear gloves: When handling the cheese, wear latex gloves to prevent the transfer of oils and bacteria from your hands. This helps to prevent mould and extends the cheese's shelf life.

Equipment

To smoke cheese sticks, you will need the following equipment:

• Smoker or grill: Any outdoor grill or smoker can be used. It is important to ensure good ventilation and the ability to easily monitor the temperature inside the grill.
• Smoke tube: A smoke tube, filled with wood pellets, will help infuse the cheese with a smoky flavour.
• Wood pellets: Fruitwoods like apple, cherry, or pecan are commonly used for a mild and sweet smoke flavour. Alternatively, you can use hardwoods like oak or hickory for a stronger, more robust flavour.
• Vacuum sealer (optional): While not necessary, a vacuum sealer is recommended to extend the shelf life of your smoked cheese.

Once you have gathered your equipment and prepared the cheese, you are ready to begin the smoking process. Place the cheese in the smoker, avoiding any direct heat, and smoke for 1-2 hours. After smoking, seal and refrigerate the cheese for at least a month to allow the flavours to develop and mellow.

The best temperature to smoke cheese

Smoking cheese is a great way to add a gourmet touch to a simple snack. However, the process requires careful temperature control to avoid melting the cheese. Here are some detailed instructions on the best temperature to smoke cheese and other useful tips for achieving the perfect result.

Selecting the Right Cheese

When selecting a cheese to smoke, it is best to choose a hard or semi-hard cheese. Soft cheeses tend to absorb too much smoke flavour and can be difficult to handle on the grill grates. Popular choices for smoking include cheddar, mozzarella, gouda, and pepper jack. It is recommended to purchase large blocks and cut them into 2-3 inch bricks.

Preparing the Cheese

Before smoking, it is advisable to let the cheese come to room temperature for at least an hour. This helps prevent condensation and ensures the cheese surface stays dry during smoking. It is also important to wear latex gloves when handling the cheese to prevent the transfer of oils and bacteria from your hands, inhibiting mould growth and extending the cheese's shelf life.

Setting Up the Smoker

The ideal temperature for smoking cheese is below 90°F (32°C). Maintaining a temperature below this threshold ensures that the cheese does not melt. To achieve this, it is recommended to smoke cheese on cool days, keeping the smoker in the shade. Additionally, using a smoke tube inside the grill can help regulate the temperature and infuse the cheese with a smoky flavour.

Smoking the Cheese

Once the smoker is set up and the temperature is stable below 90°F, it's time to arrange the cheese on the grates. Make sure the cheese pieces are not touching and allow for adequate airflow around each piece. Close the lid and smoke the cheese for 1-2 hours, depending on the desired smoke intensity. For a lighter smoke flavour, one hour should suffice, while two hours will result in a bolder smoke flavour.

Post-Smoking Steps

After smoking, remove the cheese from the grill and wrap it in parchment or untreated butcher paper. Refrigerate the wrapped cheese for 24-48 hours. Then, remove the paper and vacuum seal the cheese. If a vacuum sealer is unavailable, place the cheese in a zip-top freezer bag and remove as much air as possible before sealing. Finally, return the sealed cheese to the fridge for at least two weeks to allow the smoke flavour to distribute and mellow.

How long to smoke cheese for

Smoking cheese is an easy process that can be done at home, and it makes for a great snack or sandwich addition. The time it takes to smoke cheese depends on how smoky you want your cheese to be. The smoking process can be done in as little as 30 minutes, or it can be left to smoke for over 2 hours.

Factors Affecting Smoking Time

There are a few factors that will affect how long you should smoke your cheese for:

• Smoke flavour preference: If you prefer a lighter smoke flavour, smoke your cheese for around 1 hour. For a bolder smoke flavour, smoke your cheese for closer to 2 hours.
• Type of wood: The type of wood used will impact the strength of the smoke flavour. For example, apple, cherry, maple, and pecan are milder woods that will impart a more delicate smoky flavour, while hickory is a stronger smoke wood.
• Amount of smoke produced: The amount of smoke produced will depend on the type of wood and the smoking equipment used. If you are using a smoking tube, it will typically produce smoke for three to five hours.
• Type of cheese: Different types of cheese will absorb smoke differently. Hard or semi-hard cheeses are recommended for smoking, as soft cheeses can absorb too much smoke flavour and may be more difficult to work with.

Post-Smoking Process

After smoking your cheese, it is important to note that it will need time to rest and for the flavours to develop. The cheese will also need to be wrapped and refrigerated. The resting time will depend on your preference, but it is generally recommended to wait for at least one to two weeks before trying your smoked cheese. During this time, the smoke flavour will distribute throughout the cheese and mellow out.

Step-by-Step Guide

• Prepare the cheese: Bring the cheese to room temperature before smoking. This will help prevent condensation from forming on the cheese, which can affect its ability to take on smoke.
• Make the smoke: Use a smoking tube or a similar device to generate smoke. Light the smoking tube according to the manufacturer's instructions, and ensure there are no flames—you only want smoke without heat.
• Smoke the cheese: Arrange the cheese on a grill pan or directly on the grill grates, ensuring there is adequate airflow between each block of cheese. Close the lid and smoke the cheese for the desired amount of time (between 30 minutes to 2 hours).
• Remove, wrap, and wait: Once the cheese has finished smoking, remove it from the smoker and wrap it in parchment paper or butcher paper. Place the wrapped cheese in the refrigerator for 24 to 48 hours.
• Seal and refrigerate: After the initial refrigeration period, remove the cheese from the paper and vacuum seal it. If you don't have a vacuum sealer, use a zip-top freezer bag and remove as much air as possible. Place the sealed cheese in the refrigerator for at least one to two weeks to allow the smoke flavour to distribute and mellow.

Tips

• Choose a cool day to smoke cheese, ideally when the temperature is below 60°F (15.5°C).
• Wear latex gloves when handling the cheese to prevent oils and bacteria from your hands from transferring to the cheese, helping to stave off mold and extending the cheese's shelf life.
• If you are using a smoker or grill, ensure it is in the shade, as it can get hot in the sun even if the ambient temperature is cool.
• Blot off any excess oil that may form on the surface of the cheese with a paper towel.
• If you want to add a sweet touch to your smoked cheese, brush the cheese lightly with maple syrup before smoking.

Smoking cheese is a fun and rewarding process that can be done at home with relatively simple equipment. By following the above guidelines and tips, you'll be able to create delicious smoked cheese with your desired level of smokiness.

The best types of cheese to smoke

Smoking your own cheese at home is a fun and rewarding activity. While you can smoke any type of cheese, pressed cheeses with semi-hard to hard textures tend to be the best for the process. Firmer cheeses can better tolerate temperatures close to 32°C (90°F) and their denser textures allow the aroma and flavour of the smoke to slowly penetrate without becoming overpowering.

Cheddar

Cheddar is a pressed uncooked cheese that has become incredibly popular worldwide. It is very versatile and can be served as a table cheese or added to almost any recipe. A younger Cheddar is best for smoking due to its higher moisture content, which allows the smokiness to infuse more effectively.

Gouda

Gouda is a pressed uncooked cheese that is easily the Netherlands' most famous export. A young (4 weeks) to moderately matured (8-10 weeks) Gouda is best for smoking, as the higher moisture content allows the smoke to diffuse its aroma and texture throughout. The outside of the cheese will turn a gorgeous brown colour.

Parmesan

Parmesan is a grana-style pressed cooked cheese that originates from northern Italy. For smoking, it is recommended to use a local variety rather than Parmigiano Reggiano, as the latter has a very complex and unique flavour that may clash with the smoke. Parmesans tend to be milder and often have a higher moisture content, allowing them to take on the smoke without a clash of flavours.

Gruyère

Gruyère is a famous Swiss cheese with a soft and refined taste when young, and a full-flavoured and aromatic taste when aged. A younger Gruyère is best for smoking to find the right balance between flavour and texture.

Raclette

Raclette is a type of cheese made in the Alps near the border of France and Switzerland. While its aroma can be moderate to strong, the cheese's flavour is very delicate with savoury notes of hazelnuts and broth. When smoked, the cheese's aroma and flavour are tantalisingly elevated.

Jarlsberg

Jarlsberg is a pressed cooked cheese that originates from Norway. It has a mild and buttery flavour with a slightly sweet and nutty finish. The wax rind should be removed before smoking, and the delightful texture and mild flavour will welcome the wood smoke. Smoked Jarlsberg can be enjoyed in a variety of recipes, from a summer salad to a grilled cheese sandwich.

Monterey Jack

Monterey Jack is a pressed cheese that originates from Monterey, Alta California. Both the original Monterey Jack and the flavoured Pepper Jack are great options for smoking. Dry Jack is not recommended as the smoke will not penetrate the cheese as deeply due to its drier texture. Smoked Monterey Jack or Pepper Jack can be a great addition to a cheese burger or pizza.

Mozzarella

Mozzarella is a traditional Italian pasta filata cheese that is readily available worldwide. Both Buffalo Mozzarella and the cow's milk version, Fior di Latte, have a subtle milky flavour and a soft, spongy interior that will welcome the wood smoke. Smoked Mozzarella can be added to various dishes, including lasagne, pizza, or even an omelette.

How to store smoked cheese

Once you've smoked your cheese, you'll need to store it correctly to preserve its flavour and texture. Here are the steps to follow:

Step 1: Initial Wrapping

When the cheese has finished smoking, take it off the grill and wrap it in untreated butcher paper or parchment paper. This initial wrapping allows the cheese to breathe and prevents it from drying out.

Step 2: Refrigerate

Place the wrapped cheese in the refrigerator and let it rest for 24 to 48 hours. This resting period is crucial as it allows the smoke flavour to mellow out and distribute evenly throughout the cheese.

Step 3: Vacuum Seal

After the resting period, remove the cheese from the wrapping paper and vacuum seal it for long-term storage. Vacuum sealing helps to prolong the life of the cheese by removing excess air from the storage bag. If you don't have a vacuum sealer, you can use a plastic freezer bag and remove as much air as possible.

Step 4: Label and Date

Properly label your cheese with the date it was sealed and the type of cheese. This will help you keep track of how long it has been stored and ensure you consume it within a reasonable timeframe.

Step 5: Refrigerate Again

Place the sealed bags back into the refrigerator and let the cheese rest for another two weeks. This extended refrigeration period allows the smoke flavour to permeate throughout the cheese, resulting in a more subtle and enjoyable taste.

Step 6: Freezing (Optional)

If you wish to store the smoked cheese for an extended period, you can freeze it. However, make sure to vacuum seal or use freezer bags to prevent freezer burn and reduce air exposure. Properly sealed smoked cheese can be frozen for about six to eight weeks without significant loss of quality.

Remember, smoking cheese is a fun experiment, and you can always adjust the process based on your personal preferences and equipment. Enjoy your delicious homemade treat!

Frequently asked questions