Smoked Cheese: How Long Does It Last?

Smoked cheese is a delicious treat, but how long does it last? Well, it depends on a few factors. Firstly, the type of cheese matters – soft cheeses don't keep as well as hard or semi-hard cheeses, and are more prone to absorbing too much smoke flavour and falling through grill grates. Secondly, the storage method is key. Vacuum sealing your cheese will make it last much longer than simply wrapping it or placing it in a zip-top bag. With the right storage, smoked cheese can last anywhere from a few weeks to several years! When vacuum-sealed and refrigerated, smoked cheese can be kept for up to 6 months, and some sources even suggest that it improves with age. However, freezing smoked cheese is generally not recommended as it can affect the texture.

Vacuum sealing smoked cheese

Vacuum sealing is a great way to store smoked cheese. It can help the smoke to penetrate deeper into the cheese and can make it last for several months. Here are some tips and guidelines for vacuum sealing smoked cheese:

Resting and Wrapping the Cheese:

Before vacuum sealing, it is recommended to let the smoked cheese rest and breathe. This allows the smoky flavours to settle in and soften the cheese. The cheese can be wrapped in butcher paper, parchment paper, or wax paper and placed in the refrigerator for 24 hours to a few days. This process helps to mellow out the flavour and prevents the cheese from tasting ashy.

Vacuum Sealing:

After the resting period, the cheese can be removed from the wrapping and vacuum-sealed. Vacuum sealing helps to remove any remaining air and can extend the shelf life of the smoked cheese. If a vacuum sealer is not available, the cheese can be placed in a zip-top freezer bag, and as much air as possible can be removed before sealing.

Refrigeration and Storage:

The vacuum-sealed cheese should then be placed in the refrigerator for further storage. It is recommended to store the cheese for at least a week to allow the smoke flavour to distribute and mellow. The cheese can be stored in the refrigerator for a few weeks to a few months. Some sources suggest that vacuum-sealed smoked cheese can last for up to eight months in the refrigerator or freezer.

Cheese Types and Temperature Considerations:

Hard or semi-hard cheeses, such as cheddar, mozzarella, pepper jack, and gouda, are ideal for smoking and vacuum sealing. Soft cheeses can be more challenging to work with as they may fall through grill grates and take on too much smoke flavour. When smoking cheese, it is important to maintain a low temperature, preferably during cold winter months. This helps prevent the cheese from melting and allows for better temperature control.

How to store smoked cheese

Smoked cheese can be stored for a long time, especially if it is vacuum-sealed. The first step to storing smoked cheese is to let it smoke for the desired amount of time. There is no hard and fast rule for how long to smoke cheese, but it can be left on the smoke anywhere from 30 minutes to over 2 hours, depending on how smoky you would like the final product to be. If you want a lighter smoke flavour, leave the cheese on the smoker for around 1 hour. If you want a bolder smoke flavour, leave it on for 2 hours.

After the cheese has been smoked, it should be removed from the grill and wrapped in parchment or untreated butcher paper. It should then be refrigerated for 24-48 hours. After this, the cheese can be vacuum-sealed. If you don't have a vacuum sealer, place the cheese in a zip-top freezer bag and remove as much air as possible before sealing.

The sealed cheese should then be placed in the refrigerator for 2 weeks to allow the smoke to distribute through the cheese and mellow. After this, the cheese will be ready to eat.

Vacuum-sealed smoked cheese can be stored in the refrigerator for up to 6 months. Some people even say that it keeps getting better during this time. However, if you plan to freeze the cheese, be aware that this can change the texture of the cheese, making it less sliceable.

How long does smoked cheese last unrefrigerated?

Smoked cheese can be stored unrefrigerated for a few hours. Vacuum-sealing the cheese will help it last longer, and it can be placed in an insulated bag with an ice pack to further preserve freshness. However, it is not recommended to keep smoked cheese unrefrigerated for an extended period of time.

When storing smoked cheese, it is important to allow it to rest first. This allows the smoky flavours to permeate the cheese, giving it a stronger flavour. Ideally, the cheese should be wrapped in parchment paper or untreated butcher paper and placed in the refrigerator for 24 to 48 hours, or up to two weeks. This helps to enhance the smoky flavour and prevents bitterness.

After this initial resting period, the cheese can be vacuum-sealed for long-term storage. Vacuum sealing helps to reduce exposure to bacteria and other elements that cause deterioration. Properly stored, smoked cheese can last for about six months in the refrigerator. Some people also recommend waxing the cheese blocks for long-term storage, especially for hard cheeses that are free of moisture.

It is important to note that freezing smoked cheese may affect its flavour and texture. While it can be done, it is generally recommended to store smoked cheese in the refrigerator to maintain its quality.

How to smoke cheese

Smoking cheese at home is a fun process that requires some extra materials or equipment. You will need an outdoor grill, a cool day, a smoke tube, wood pellets, and a vacuum sealer.

Selecting the Cheese

Feel free to choose your favourite cheese to smoke, though hard or semi-hard cheeses are recommended. Soft cheeses can take on too much smoke flavour and may fall through your grill grates. Cheddar, hard mozzarella, pepper jack, and gouda are great options.

Preparing the Cheese

Purchase large blocks of your chosen cheese and cut them down into 2-3 inch bricks. Before placing the cheese in the smoker, let it come to room temperature. This will allow a thin protective skin or "rind" to develop on the cheese.

The Smoking Process

Select an outdoor grill or smoker to hold your cheese and keep the smoke flowing around it. You won't be turning on the grill as a heat source. Light a tube smoker inside the grill according to the manufacturer's instructions. Make sure the flame is extinguished and smoke is rolling.

Arrange the cheese on the grates, ensuring they aren't touching and there is airflow around each piece. Close the lid and smoke for 1-2 hours, depending on your desired level of smokiness.

Post-Smoking

Once the cheese is done smoking, remove it from the grill and wrap it in parchment or untreated butcher paper. Refrigerate for 24-48 hours. Then, vacuum seal the cheese. If you don't have a vacuum sealer, place the cheese in a zip-top freezer bag and remove as much air as possible.

Ageing

Place the sealed bags in the fridge for a minimum of two weeks. This allows the smoke flavour to distribute throughout the cheese and mellow out. After this ageing process, your homemade smoked cheese will be ready to enjoy!

The best type of wood to use for smoking cheese

Smoking cheese at home is a relatively easy and fulfilling process, with different types of wood readily available. Fruitwood is the best and safest choice for smoking cheese with a naturally mild flavour. Using fruitwoods to smoke your cheese can provide a tangy, mild, and sweet flavour that perfectly blends with the cheese's natural flavours.

Applewood is one of the best woods for cold-smoking cheese. It has the highest concentration of mild flavours but still allows you to savour the cheese's natural taste.

Maple wood is perhaps one of the most popular woods for smoking cheese, with various proteins that perfectly match most cheeses. It has a delicate, sweet palate that permeates the cheese, imparting a sweet aroma.

Like the fruit itself, cherry wood brings sweetness with its heavy smoke that quickly infuses the cheese. You can go for cherry wood if you are using cheeses that are naturally mild in flavour. Cherry wood also provides a rosy tint to the finished product.

Hickory is the perfect wood for lovers of an intense aroma as it has a strong taste. Most people use hickory wood for meat smoking, but it’s also ideal for cheese smoking. It’s not a mild option like the cherry, apple, and maple, but the hickory flavour won’t overshadow the cheese’s natural flavours.

Oak is considered one of the most versatile wood flavours on the market. It’s known for its golden coating and is ideal for most hard cheeses like cheddar. This is because it doesn’t overpower the cheese and often leaves no aftertaste.

Other fruitwoods you can use for smoking cheese include apricot, pear, plum, peach, nectarine, or mulberry. These all have a light, fruity, and sweet smoke flavour.

Frequently asked questions