When To Enjoy Smoking Cheese After Preparation

Smoking cheese is a great way to add depth of flavour to your favourite recipes. However, the process requires patience as the cheese needs to be left to rest after smoking to allow the flavours to develop. But how long is long enough?

The length of time you should wait after smoking cheese depends on the intensity of flavour you want to achieve. If you try the cheese right after smoking, the smoke flavour will be too strong and may even taste bitter. It is therefore recommended to wrap the cheese and let it rest in the refrigerator for at least 24 hours. However, the longer you can wait, the better, as this will allow the flavours to mellow and settle. Ideally, you should wait for at least one week, but two weeks is even better.

So, if you're planning to smoke cheese, make sure you do it in advance! It requires some patience, but it will be worth the wait.

How long to smoke cheese

The length of time you smoke cheese depends on the type of cheese you are using and your taste preference. The actual smoking process can take anywhere from 30 minutes to 3 hours. Softer cheeses, such as mozzarella, will take less time to smoke than harder cheeses. It is recommended that you smoke softer cheeses for about 2 hours and harder cheeses for about 2.5 to 3 hours.

You should also consider the outside temperature when smoking cheese. It is best to smoke cheese when the outside temperature is no higher than 60ºF (15°C). Warmer temperatures can cause your cheese to melt. Therefore, it is recommended to smoke cheese in the fall or winter months.

After smoking the cheese, it is important to let it rest in the refrigerator for at least 24 hours to let the smoky flavors settle and soften. The flavor improves tremendously over time. The longer the cheese rests in the refrigerator, the better it gets. It is recommended to refrigerate the cheese for up to 2 weeks to allow the smoke flavor to mellow and develop.

What to do after smoking cheese

Smoking your own cheese at home is a rewarding process, but it does require some waiting and resting time. Here is a step-by-step guide on what to do after smoking cheese:

Remove the Cheese from the Smoker:

Take the cheese out of the smoker once it has finished smoking. The smoking process can vary, but generally, it takes around 1-2 hours for a lighter smoke flavor and up to 2 hours for a bolder, smokier flavor.

Wrap the Cheese:

Remove the cheese from the grill grates and wrap it in parchment or butcher paper. This step helps the cheese retain moisture and allows the flavors to mellow out. Place the wrapped cheese in the refrigerator.

Refrigerate for 24-48 Hours:

During this time, the cheese needs to rest. The resting period allows any excess oil to be reabsorbed, and it gives the smoke flavor a chance to distribute and mellow throughout the cheese.

Vacuum Seal the Cheese (Optional):

After the initial resting period, you can remove the cheese from the paper and vacuum seal it. This step is optional but recommended if you want your smoked cheese to last longer. If you don't have a vacuum sealer, you can use a zip-top freezer bag instead and remove as much air as possible before sealing.

Refrigerate for 1-2 Weeks:

Place the sealed bags of cheese back in the refrigerator for at least one week, preferably two. This step is crucial, as it allows the smoke flavor to mellow and develop fully. If you try the cheese right after smoking, it may taste too smoky or bitter.

Enjoy Your Homemade Smoked Cheese:

After the resting and aging period, your smoked cheese is ready to be enjoyed! You can use it as a snack, add it to sandwiches, or use it to boost the flavor of your pasta, soups, or other dishes. Properly wrapped and stored smoked cheese can last for several weeks in the refrigerator.

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's a step-by-step guide on how to store your smoked cheese:

Step 1: Initial Wrapping

After smoking, immediately wrap the cheese in untreated butcher paper, parchment paper, or wax paper. This allows the cheese to breathe and prevents it from drying out. Place the wrapped cheese in the fridge for 24 to 48 hours.

Step 2: Vacuum Sealing

After the initial breathing period, remove the cheese from the wrapping paper and vacuum seal it for long-term storage. If you don't have a vacuum sealer, you can use a plastic freezer bag. To remove as much air as possible from the bag, you can submerge it in water except for the top seal, and then seal it tightly.

Step 3: Refrigerate

Place your sealed bags of cheese in the fridge and let them rest for about two weeks. This waiting period allows the smoke flavour to distribute evenly throughout the cheese, mellowing out the taste.

Step 4: Enjoy

After the resting period, your smoked cheese is ready to be enjoyed! It will typically last 6-8 weeks in the fridge. If you want to store it for longer, you can freeze it for up to six to eight weeks. However, freezing may alter the texture of the cheese slightly.

Best type of cheese to smoke

Smoking your own cheese at home is a fun process, but it requires patience. The best types of cheese to smoke are hard or semi-hard cheeses, as soft cheeses tend to absorb too much smoke and can fall through grill grates.

Some of the best cheeses to smoke include:

• Cheddar
• Mozzarella
• Gouda
• Pepper Jack
• Gruyere
• Monterey Jack
• Brie
• Swiss
• Havarti
• Muenster
• Blue Cheese
• Colby Jack
• Cream Cheese

When smoking cheese, it is important to keep the temperature below 90 degrees Fahrenheit to prevent the cheese from melting. The ideal outdoor temperature for smoking cheese is 60 degrees Fahrenheit or below.

The length of time you smoke the cheese depends on your desired level of smokiness. Smoking times can range from 30 minutes to over 2 hours. After smoking, the cheese should be wrapped and refrigerated for 24-48 hours before being vacuum-sealed and refrigerated for at least another 2 weeks to allow the flavours to develop and mellow.

Best wood to use for smoking cheese

Smoking cheese is a great way to add flavour to your cheese, and it can be done at home with relative ease. The best wood to use for smoking cheese depends on personal preference, the type of cheese, and the desired flavour profile. Here are some of the most popular options:

Applewood

Applewood is one of the most recommended woods for cold-smoking cheese. It has a mild, fruity, and sweet flavour that enhances the natural taste of the cheese without overpowering it. Applewood-smoked cheese is versatile and can be used in sandwiches, salads, or simply enjoyed on its own.

Maple Wood

Maple wood is another popular choice for smoking cheese. It has a delicate, sweet flavour that permeates the cheese, adding a subtle aroma. Maple-smoked cheese pairs well with various proteins and can be a great addition to a charcuterie board.

Cherry Wood

Cherry wood provides a sweet and heavy smoke that quickly infuses the cheese. It is a good option for cheeses that are naturally mild in flavour. Cherry wood also gives the cheese a rosy tint, making it aesthetically pleasing.

Hickory

Hickory is known for its strong taste and intense aroma. While it is commonly used for meat smoking, it can also be used for cheese smoking. Hickory provides a more robust flavour than the previously mentioned fruitwoods, but it won't overshadow the natural flavours of the cheese.

Oak

Oak is considered a versatile wood flavour that works well with most hard cheeses, such as cheddar. It has a golden coating and does not overpower the cheese, often leaving no aftertaste.

Pecan

Pecan is another mild-flavoured wood that is suitable for smoking cheese. It gives a slightly darker colour to the surface of the cheese.

Other Options

Other types of wood that can be used for smoking cheese include mesquite, alder, and even pistachio shells. It's important to note that stronger-flavoured woods like mesquite and oak may be too intense for some palates, so it's best to use them sparingly or in combination with milder woods.

In addition to the type of wood, it's crucial to control the temperature when smoking cheese. The ideal smoking temperature is below 90 degrees Fahrenheit to prevent the cheese from melting.

Once the cheese is smoked, it needs to be wrapped and refrigerated for at least a week, preferably two, to allow the flavours to meld and develop. The longer the resting period, the more the smoke flavour will mellow out.

Frequently asked questions