Smoking Cheese: How Long Does It Take?

Smoking cheese is a fun and easy process that can be done at home. The length of time you smoke cheese depends on the type of cheese and your taste preference. Softer cheeses, such as mozzarella, smoke for about 2 hours, while harder cheeses, such as cheddar, smoke for about 2.5 to 3 hours. The actual smoking process takes about 2 hours, but the cheese will need to be vacuum-sealed and left to rest in the refrigerator for 2 weeks before it is ready to eat. This allows the flavours to mellow and develop, creating a delicious, nutty flavour.

Smoking time depends on the type of cheese

For a lighter smoke flavor, leave the cheese on the smoker for around 1 hour. For a bolder smoke flavor, leave the cheese on for 2 hours or more. The smoke time can also depend on the size of the cheese. Smaller pieces of cheese, such as string cheese, will take less time to smoke than larger blocks.

It's important to note that smoking times may vary depending on the type of smoker or grill used, the temperature, and other factors. Therefore, it's recommended to monitor the cheese during the smoking process and adjust the time as needed.

Additionally, after the initial smoking process, it's best to let the smoked cheese rest in the refrigerator for about 2 weeks. This allows the smoke flavor to mellow and develop, resulting in a more well-rounded taste.

Smoke for 30 minutes to 2 hours

Smoking cheese for 30 minutes to 2 hours will give you a lightly smoked product. This shorter smoking time is ideal if you want to avoid an intense smoky flavour.

To achieve this, set up your grill or smoker to maintain a temperature of less than 90°F (32°C). Place your cheese on the grate, ensuring there's enough space between each piece to allow for good airflow. Close the lid and smoke for up to 2 hours, turning the cheese over halfway through.

Softer cheeses, like mozzarella, will smoke in about 2 hours, while harder cheeses, like cheddar, will take about 2.5 to 3 hours. If you're using a hard or semi-hard cheese, 1 to 2 hours in the smoker should be enough to develop a good colour without being overpowered by smoke.

After removing the cheese from the smoker, wrap it in parchment or butcher paper and refrigerate for 24 to 48 hours. Then, vacuum seal the cheese or place it in a zip-top freezer bag, removing as much air as possible. Finally, place the sealed cheese in the fridge for 1 to 2 weeks to allow the smoke flavour to mellow and distribute throughout the cheese.

Refrigerate for 6 hours to 2 weeks

Once your cheese is done smoking, it's important to let it rest in the refrigerator for a period of time. This allows the smoke flavour to mellow and distribute evenly throughout the cheese. The length of time you should refrigerate your cheese depends on the intensity of flavour you're looking for. For a lighter, less intense flavour, 6 hours to overnight in the refrigerator will be sufficient. However, for a stronger, more developed flavour, it's best to refrigerate your cheese for 2 weeks.

During the refrigeration process, the smoke flavour will mature and permeate the cheese. This is an important step as it helps to eliminate any bitter or acrid flavours that may be present immediately after smoking. The longer the cheese rests, the more the flavours will develop and improve.

It's also worth noting that the type of cheese you choose will impact the refrigeration time. Softer cheeses, such as mozzarella, generally require less time in the refrigerator, around 6 hours to overnight, while harder cheeses like cheddar or gouda may benefit from the full 2 weeks.

Additionally, the initial smoking time will also affect the final flavour. A shorter smoking time, around 30 minutes to 1 hour, will result in a milder flavour, while a longer smoking time, up to 2 hours or more, will produce a stronger, more intense flavour.

Therefore, if you're aiming for a more subtle flavour, a combination of a shorter smoking time and a shorter refrigeration time (6 hours to overnight) will be suitable. On the other hand, if you prefer a bolder flavour, you can opt for a longer smoking time followed by the full 2 weeks of refrigeration.

Ultimately, the ideal refrigeration time depends on your personal preference for flavour intensity and the type of cheese you're working with. Experimenting with different combinations of smoking times and refrigeration durations will help you find the perfect balance for your palate.

Best cheeses to smoke

Smoking your own cheese at home is a fun and rewarding activity. The best cheeses to smoke are hard or semi-hard cheeses, as they are less likely to melt and can better withstand temperatures close to 32°C (90°F).

Pressed cheeses with semi-hard to hard textures are ideal, as their denser textures allow the aroma and flavour of the smoke to slowly penetrate without becoming overwhelming. Some of the best cheeses to smoke include:

• Cheddar: A versatile, popular choice that can be served as a table cheese or added to recipes. A younger cheddar is best for smoking due to its higher moisture content, which allows for better smoke infusion.
• Gouda: A Dutch pressed uncooked cheese, ideally smoked young to moderately matured. Its slightly higher moisture content allows the smoke to diffuse its aroma and texture throughout.
• Parmesan: Local parmesans, rather than the Italian Parmigiano Reggiano, are recommended for smoking due to their milder flavour and higher moisture content.
• Gruyère: A famous Swiss cheese with a soft and refined taste. A younger Gruyère is best for smoking to balance flavour and texture.
• Raclette: This cheese has a delicate flavour with savoury notes of hazelnuts and broth. Smoking it enhances its aroma and flavour.
• Jarlsberg: A pressed cooked cheese with a mild, buttery flavour and a slightly sweet and nutty finish. The wax rind should be removed before smoking.
• Monterey Jack: An American original, heavily influenced by a Franciscan monastic cheese. Both the original and flavoured Pepper Jack are great for smoking, but avoid Dry Jack as the smoke won't penetrate as deeply.
• Provolone: An aged pasta filata cheese with a mild flavour profile and a smooth texture, making it perfect for smoking.
• Scamorza: A southern Italian cow's milk cheese that belongs to the pasta filata family. It has a lower moisture content than mozzarella, making it ideal for smoking.
• Mozzarella: Its soft, spongy interior welcomes the smoke. Both Buffalo Mozzarella and Fior di Latte (cow's milk version) are great choices.

Best wood for smoking

Smoking cheese at home is a relatively easy and rewarding process. The type of wood you use for smoking cheese is a matter of personal preference, but it's important to choose a wood that complements the cheese's natural flavour. Fruitwood is the best and safest choice for smoking cheese with a naturally mild flavour.

Applewood is one of the most popular options for cold-smoking cheese. It has the highest concentration of mild flavours, allowing the cheese's natural taste to shine through. Maple wood is another popular option, with a delicate, sweet palate that permeates the cheese. Cherry wood is also a good choice, adding a touch of sweetness and a rosy tint to the finished product.

If you prefer a stronger flavour, hickory is a suitable option. It has a strong taste and a distinct aroma that won't overpower the cheese's natural flavours. Oak is another versatile option that won't overpower the cheese and typically leaves no aftertaste.

For softer cheeses, you may want to opt for lighter fruitwoods like apple, cherry, or pecan. These woods will impart a subtle, sweet flavour without overwhelming the delicate nature of the cheese.

When smoking cheese, it's important to keep the temperature below 90°F to avoid melting the cheese. The smoking time can vary depending on the desired intensity of the smoky flavour, but it typically ranges from 30 minutes to 2 hours.

Frequently asked questions