Kamil Perry
Smoked cheddar cheese is a delicious variety of the classic cheddar, but how healthy is it? Well, in terms of macronutrients, smoked cheddar is comprised mostly of fats, with some protein, and very few carbs. For example, 1 oz of smoked cheddar cheese slices (Oneg) contains 110 Calories, with a macronutrient breakdown of 2% carbs, 73% fat, and 25% protein. So, while smoked cheddar is certainly indulgent, it's not all bad news when it comes to its nutritional content.
| Characteristics | Values |
|---|---|
| Calories | 90-110 |
| Carbs | 0-2% |
| Fat | 73-74% |
| Protein | 25-26% |
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What You'll Learn
Smoking your own cheese at home
Smoking cheese at home is a great way to add flavour to your cheese, and it can be a fun process to experiment with. There are a few key steps and considerations to keep in mind when attempting to smoke cheese at home. Firstly, it is important to note that cold smoking is the preferred method for smoking cheese. This means keeping temperatures low to avoid melting the cheese.
The type of wood used for smoking will impact the flavour of the cheese. Apple, cherry, hickory, and oak are commonly used for smoking cheese, with some people also experimenting with whiskey oak, pecan dust, or mesquite for a stronger smoke flavour. The type of wood you choose will depend on your personal preference and the intensity of smoke flavour you desire.
The duration of smoking can vary depending on your desired outcome. For a mild smoke flavour, 2 to 3 hours is usually sufficient. However, if you prefer a stronger smoke flavour, you can smoke the cheese for up to 6 hours or even 24 hours, according to some sources. It is important to monitor the cheese during the smoking process to ensure it does not melt.
After smoking, it is recommended to vacuum seal the cheese and store it in the refrigerator for at least two weeks to allow the smoke flavour to permeate the cheese completely. Some people also suggest letting the cheese breathe overnight in the fridge before vacuum sealing. This process allows the smoke flavour to develop and intensify over time.
Additionally, the type of cheese you use can impact the smoking process and the final flavour. Mature cheddar is a popular choice for smoking due to its ability to absorb smoke flavours effectively. However, you can experiment with different types of cheese to find the one that suits your taste preferences.
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Recommended types of cheese for smoking
Smoking your own cheese at home is a fun and rewarding process. It's important to choose the right type of cheese to smoke, as some varieties will take on too much smoke flavour or fall through the grill grates. Hard or semi-hard cheeses are usually recommended, as soft cheeses can be difficult to work with and tend to absorb too much smokiness. Here are some specific types of cheese that are well-suited for smoking:
- Cheddar: A popular choice for smoking, cheddar has a firm texture that holds up well during the smoking process. Look for large blocks of cheddar and cut them into 2-3 inch bricks or butter-stick-sized pieces to facilitate even smoking.
- Gouda: This semi-hard Dutch cheese is a favourite among home smokers. Its creamy texture and mild flavour pair beautifully with the smokiness.
- Pepper Jack: This variety of Monterey Jack is spiced with pepper, giving it a nice kick. It's a great option for adding a spicy twist to your smoked creations.
- Gruyère: This Swiss cheese has a slightly grainy texture and a nutty, sweet flavour. It melts well and takes on a delightful smoky character when smoked.
- Mozzarella: While typically known as a soft cheese, harder varieties of mozzarella can be excellent for smoking. It has a mild flavour that serves as a blank canvas for the smoke.
- Muenster: Muenster is a mild, semi-soft cheese with a creamy texture. It absorbs smoke flavours well and is a versatile choice for smoking.
When selecting a cheese for smoking, it's best to start with larger blocks and cut them down to the desired size. This ensures consistent smoke penetration and allows you to experiment with different sizes for your specific setup.
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How to smoke cheese
Smoking cheese is a fun way to create a gourmet product at home. It can be done using a grill or smoker, and the process is quite straightforward. Here is a step-by-step guide on how to smoke cheese:
Step 1: Choose Your Cheese
Select a cheese that you would like to smoke. Hard or semi-hard cheeses, such as cheddar, hard mozzarella, pepper jack, or gouda, are ideal for smoking as they hold their shape and absorb smoke well without becoming too soft. It is recommended to start with larger blocks of cheese and cut them into 2-3 inch bricks.
Step 2: Prepare the Cheese
Take your chosen cheese and cut it into slices or leave it in larger pieces, depending on your preference. If you want to add extra flavour, you can brush the cheese lightly with maple syrup before smoking. This will give the cheese a hint of sweetness and help keep it moist, while also providing a better surface for the smoke to stick to.
Step 3: Prepare Your Smoker or Grill
For this step, you will need a smoker or an outdoor grill, a smoke tube, and wood pellets. Ensure that the ambient temperature is cool, ideally below 90 degrees Fahrenheit, and that your smoker or grill is in a shaded area. The internal temperature of your grill should stay well below 90 degrees Fahrenheit. Place the smoke tube inside the grill or smoker and light it according to the manufacturer's instructions. Use mild wood varieties such as apple, cherry, maple, or pecan for the best flavour.
Step 4: Smoke the Cheese
Arrange the cheese on the grates of your smoker or grill, making sure there is space between each piece for airflow. If using slices, you can place them directly on the grates or use a pan/rack to make the process easier. Smoke the cheese for 1-4 hours, depending on your desired level of smokiness. Remember to rotate the cheese every 30 minutes to ensure even smoking.
Step 5: Cool and Rest the Cheese
Once the desired level of smokiness is achieved, remove the cheese from the smoker or grill and allow it to cool. Then, wrap the cheese in parchment or butcher paper and place it in the refrigerator for 24-48 hours.
Step 6: Seal and Age the Cheese
After the cooling period, remove the cheese from the paper and vacuum seal it. If you do not have a vacuum sealer, you can use a zip-top freezer bag. Place the sealed cheese in the refrigerator for at least two weeks to allow the smoke flavour to distribute and mellow. This ageing process is crucial for the final taste of your smoked cheese.
Step 7: Enjoy Your Smoked Cheese!
After the resting period, your smoked cheese is ready to be enjoyed! You can eat it as a snack, add it to sandwiches, or use it to boost the flavour of pasta, soups, burgers, or pizzas.
Remember that smoking cheese at home may require some trial and error to find the perfect recipe, but with patience and experimentation, you'll be able to create delicious, homemade smoked cheese.
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How long to smoke cheese
There are many factors that determine how long it takes to smoke cheese, including the type of cheese, the desired level of smokiness, and the smoking method. Firstly, it is recommended to use hard or semi-hard cheeses, such as cheddar, hard mozzarella, pepper jack, or gouda, as softer cheeses can take on too much smoke flavour and can be difficult to handle.
Once you have selected your cheese, you will need to prepare your smoker. If you are using a grill, light a tube smoker inside to create a cold smoker, ensuring the flame is extinguished and only smoke is produced. Place the cheese on the grates, ensuring they are not touching and there is airflow around each piece. Close the lid and smoke the cheese for 30 minutes to 2 hours, depending on your desired level of smokiness. A lighter smoke flavour can be achieved in around 1 hour, while a stronger flavour can be obtained by smoking for closer to 2 hours.
After smoking, remove the cheese from the grill and wrap it in parchment or untreated butcher paper. It is recommended to let the cheese breathe in the fridge for at least 24 hours to a few days before vacuum sealing, as this allows the flavour to mellow and prevents the cheese from tasting ashy. However, some sources recommend vacuum sealing the cheese immediately after smoking to "pull" the smoke flavour into the cheese.
Finally, place the sealed cheese in the fridge to cure and age. The minimum recommended time is 2 weeks, but longer periods of up to several months are often suggested to allow the smoke flavour to mellow and develop. Some enthusiasts claim that the longer the cheese is left, the better it tastes, with some waiting up to 9 months or more before consuming their smoked cheese.
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History of smoked cheddar
The history of smoked cheddar can be traced back to the Romans, who are credited with starting the cheese-making process and experimenting with different ripening techniques and flavourings. As history progressed, various countries and cultures developed their own unique methods of cheese production, with the village of Cheddar in Somerset, UK, becoming particularly renowned for its cheddar cheese. The caves in Cheddar Gorge provide the ideal, constant temperature for maturing this variety of cheese.
While the exact origins of smoked cheese are unknown, it is believed that it was likely discovered by accident. Some food historians speculate that an ancient cheese store owner may have inadvertently kept their cheese close to a wood-burning fire, resulting in a distinct flavour over time.
Today, cheesemongers primarily smoke their cheese using smokers, although some still prefer the traditional method of an open wood fire. The smoke-curing process can be achieved through cold-smoking or hot-smoking. Cold-smoking, the more traditional and preferred method, involves smoking cheese at temperatures ranging from 20° to 30° C (68° to 86° F) for up to a month. This technique is often used for more expensive cheeses. Hot-smoking, on the other hand, partially or fully cooks the cheese at temperatures between 40° and 90° C (104° to 194° F). Less expensive cheeses may use artificial smoke flavouring and food colouring to mimic the effects of smoke-curing.
Smoked cheddar cheese, in particular, is often slowly smoked over a hickory fire, imparting a distinct smoky flavour to the sharp, pungent, and earthy notes of classical cheddar. The texture of smoked cheddar is firm, with farmhouse traditional cheddar having a slightly crumbly consistency.
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Frequently asked questions
Smoked cheddar cheese contains 0-2% carbs.
The calorie count depends on the brand and quantity of the smoked cheddar cheese. For example, 1 oz of smoked cheddar cheese slices (Oneg) or double smoked cheddar cheese (Black Creek) contains 110 calories.
The macronutrient breakdown of smoked cheddar cheese is 73-74% fat, 25-26% protein, and 0-2% carbs.
