Smoking String Cheese: How Long Should You Smoke It?

Smoking string cheese is a fun and easy process, but it does require some patience. After smoking, the cheese needs to be wrapped and refrigerated for at least 24 hours, and then it should be vacuum-sealed and left to rest for a minimum of one week, preferably two, to allow the smoke flavour to mellow and absorb into the cheese. The entire process, therefore, takes at least nine days, so plan ahead if you're making it for a special event.

To smoke string cheese, you'll need a smoker or grill, a smoker tube, wood pellets, and, of course, string cheese. Light the wood pellets in the smoker tube, blow out the flame, and place the tube and cheese in your smoker or grill. Smoke the cheese for around two hours, being careful to ensure it doesn't melt.

Smoked string cheese makes a great addition to a charcuterie board or can be shredded and added to dishes like mac and cheese for an extra flavour boost.

Best wood for smoking string cheese

Smoking string cheese is a fun and tasty experiment for any cheese lover. The process involves cold smoking, which means that the cheese is not exposed to direct heat. This is important because it prevents the cheese from melting.

Now, let's discuss the best types of wood for smoking string cheese.

Applewood

Applewood is a fantastic option for cold-smoking string cheese. It has a mild, fruity, and sweet flavour that beautifully enhances the natural taste of the cheese without overwhelming it. Applewood-smoked string cheese is versatile and can be enjoyed in sandwiches, salads, or simply as a snack.

Maple Wood

Maple wood is another popular choice for smoking string cheese. It imparts a delicate, sweet flavour to the cheese, making it a perfect pairing for those who enjoy a touch of sweetness in their savoury treats.

Cherry Wood

Cherry wood is an excellent option if you want to add a touch of sweetness to your string cheese. Its heavy smoke quickly infuses the cheese, resulting in a unique, fruity sweetness that sets it apart from other types of wood.

Hickory

If you're looking for a more intense aroma, hickory is the way to go. While it is commonly used for smoking meat, hickory can also be used for cheese smoking. It has a strong taste that won't overpower the natural flavours of the string cheese, adding just the right amount of extra flavour.

Oak

Oak is a versatile wood that is known for its strong, clean flavour. It pairs well with harder cheeses like cheddar or Gouda. Oak won't overpower the natural flavour of the cheese, and it often leaves no aftertaste, making it a great choice for those who want a subtle smoky flavour.

Pecan

Pecan wood is a combination of the flavours of hickory and maple, offering a slightly bacon-like flavour with a touch of sweetness. It is an excellent choice for smoking string cheese, especially if you're looking for a cool smoke.

When smoking string cheese, it's important to maintain a temperature below 90 °F (32 °C) to prevent melting. The ideal smoking time can vary depending on your preference, but it typically ranges from 30 minutes to 2 hours.

How long to smoke string cheese

Smoking string cheese is a fun and easy process, but it does require some patience. The first step is to prepare your smoker tube. You will need to fill it with wood pellets and light them with a torch or lighter. Once the pellets are burning well, blow out the flame and let it smoke. Place the smoker tube horizontally on your smoker or grill rack.

Now it's time to add the string cheese. Place your string cheese on a wire rack inside your smoker or grill, making sure it is not too close to the smoke tube. Close the lid and let the cheese smoke for around 30 minutes to two hours. Keep in mind that the longer you smoke the cheese, the stronger the smoky flavour will be. So, if you want a lighter smoke flavour, smoke the cheese for closer to 30 minutes, and for a bolder flavour, smoke for the full two hours. You can also try smoking for around one hour and then taste-testing to see if you'd like to continue.

Once the cheese is done smoking, remove it from the grill and wrap it in parchment paper or butcher paper. Place it in the refrigerator for at least 24 hours to rest. After this initial resting period, you can vacuum seal the cheese or place it in a zip-top bag with the air squeezed out. Put the cheese back in the refrigerator for at least one week, preferably two, to allow the smoke flavour to mellow and absorb into the cheese.

And that's it! Your smoked string cheese is now ready to be enjoyed. You can serve it as an appetiser, add it to a charcuterie board, or even cook with it. Smoked string cheese is a great way to impress your friends or add a unique flavour to your dishes.

How to prepare string cheese for smoking

Smoking string cheese is a great way to add flavour and complexity to your cheese. It is also a fun process that can be done at home with just a few simple tools. Here is a step-by-step guide on how to prepare string cheese for smoking:

Step 1: Choose the Right Cheese

Select a cheese that is suitable for smoking. While you can choose your favourite cheese, it is generally recommended to use hard or semi-hard cheeses, as soft cheeses can be difficult to work with and may take on too much smoke flavour. Popular choices for smoking include cheddar, mozzarella, pepper jack, and gouda.

Step 2: Prepare the Cheese

Purchase large blocks of your chosen cheese and cut them into 2-3 inch bricks. This will provide a good surface area for smoking and allow for even smoke penetration.

Step 3: Gather the Necessary Equipment

To smoke string cheese at home, you will need an outdoor grill or smoker, a smoke tube, wood pellets, and a vacuum sealer. The grill or smoker will act as a vessel to hold the cheese and circulate smoke, while the smoke tube, filled with wood pellets, will infuse the cheese with smoky flavour. The vacuum sealer is optional but recommended for prolonging the shelf life of your smoked cheese.

Step 4: Prepare the Smoker

Choose a cool day to smoke your cheese, as you want the internal temperature of your grill or smoker to stay well below 90 degrees Fahrenheit. Fill your smoke tube with wood pellets and light it according to the manufacturer's instructions. Place the lit tube inside your smoker and ensure that the flame is extinguished, leaving only rolling smoke.

Step 5: Smoke the Cheese

Arrange the cheese on the grates of your smoker, ensuring they are not touching and that there is adequate airflow around each piece. Close the lid and smoke the cheese for 1-2 hours, depending on your desired level of smokiness. Remember to avoid any direct heat, as this can melt the cheese.

Step 6: Package and Refrigerate the Cheese

Once the smoking process is complete, remove the cheese from the smoker. Wrap the cheese in parchment or untreated butcher paper and refrigerate for 24-48 hours. Then, 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 before sealing.

Step 7: Age the Cheese

Place the sealed bags of cheese in the refrigerator and let them age for at least two weeks. During this time, the smoke flavour will distribute throughout the cheese and mellow out, resulting in a more balanced and delicious flavour profile.

Step 8: Enjoy Your Smoked String Cheese!

After the aging period, your smoked string cheese is ready to be enjoyed! Serve it as a snack, add it to sandwiches, or use it to enhance the flavour of your favourite dishes.

How to store smoked string cheese

If you've gone to the effort of smoking your own string cheese, it's worth learning how to store it correctly. Storing your cheese properly can prolong its shelf life and keep it as fresh as the day it was smoked.

Resting

If you've just smoked your cheese, it's best to rest it before preparing for long-term storage. This gives the smoky flavours time to permeate the cheese, giving it a stronger flavour. Wrap the cheese in butcher paper, cheese paper, or cheesecloth, and place it in the fridge for up to two weeks.

Vacuum Sealing

Vacuum sealers are great for long-term storage as they reduce air exposure, cutting the growth of bacteria and preventing deterioration. Vacuum-sealed cheese blocks can be stored for up to a year in the refrigerator. If you don't have a vacuum sealer, a good-quality plastic freezer bag will do the job—just make sure to remove as much air as possible before sealing.

Waxing

Waxing is another option for preserving cheese blocks for long-term storage. This method is best for hard, moisture-free cheeses. Before waxing, cut the cheese into desired portions, wipe with vinegar, and dry with a paper towel. Let the cheese rest at room temperature and dry the surface again. Then, 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 at a cool temperature.

Freezing

Correctly sealed and packaged cheese can be stored in the freezer and used within 6-9 months. Tightly sealed packaging is crucial to prevent freezer burn and maintain quality. 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 down to room temperature.

How long to rest smoked string cheese before eating

When smoking string cheese, it is recommended to use the cold-smoking method to prevent the cheese from melting. The length of time you smoke the cheese depends on your desired level of smokiness. Smoking for 30 minutes to 2 hours is typical, but some smoke for up to 4 hours.

After smoking, the cheese should be wrapped and refrigerated for 24-48 hours. Then, it should be vacuum-sealed or placed in a zip-top bag with as much air removed as possible. The cheese should then be refrigerated for a minimum of 2 weeks to allow the smoke flavor to distribute and mellow throughout the cheese. It is recommended to wait at least 3 days before eating the cheese, but it will continue to change flavor the longer it ages. Some sources recommend waiting 2 months or even trying it after several months.

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