Frederic Melton
Smoking your own cheddar cheese is a simple process that can add a whole new dimension of flavour to your favourite cheese. Cold smoking is the process of infusing food with smoke flavour at temperatures between 68°F and 86°F, without cooking it. This causes the milk fat in the cheese to rise to the surface, creating a preservative skin and a stronger flavour. The process begins with drying out the cheese overnight in a refrigerator, before letting it reach room temperature. The choice of wood pellets depends on the desired taste, with fruitier options such as apple or cherry, or a competition blend. The cheese is then smoked for 2-4 hours, depending on the desired smokiness.
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What You'll Learn
Choosing the right wood pellets
When cold-smoking cheddar cheese, choosing the right wood pellets is essential to achieving the desired flavour. Here are some factors to consider when selecting wood pellets for cold-smoking:
Type of Wood
Different types of wood will impart distinct flavours to the cheese. Fruit woods, such as apple or cherry, are recommended for a fruity and sweet taste. Pecan is also a popular choice, as mentioned by several sources. Other options include alder, maple, oak, or mesquite. Each type of wood will lend a unique character to your smoked cheddar.
Quality of Wood Pellets
Ensure that you use 100% natural food-grade hardwood pellets with no additives or fillers. Other types of wood or wood pellets can be toxic to humans or unpleasant in taste. Look for pellets that are specifically designed for smoking food to guarantee their safety and quality.
Amount of Smoke
Remember that a little smoke goes a long way. You don't need billowing smoke to flavour your cheese effectively. A small number of wood pellets or wood chips will be sufficient to impart a subtle smoky flavour. Soaking the wood chips in water for about 30 minutes before smoking can help produce a steady stream of smoke during the process.
Smoke Temperature
Cold-smoking cheese is typically done at temperatures between 68°F and 86°F (20°C and 30°C). Maintaining this temperature range is crucial to avoid melting the cheese. Choose wood pellets that burn efficiently and consistently within this temperature range.
Experimentation
Finally, don't be afraid to experiment with different types of wood pellets to find the flavour you like best. You can also try blending different woods, such as pecan and apple, to create unique flavour profiles.
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Preparing the cheese
- Start with a block of cheddar cheese. It is recommended to use a full 8oz block of cheese, such as Kraft or Crystal Farms brands. You can also use pre-sliced or shredded cheddar, but blocks of cheese will give you more control over the size and shape of your slices.
- Cut the cheese into smaller blocks or chunks. This step is important to ensure that the smoke can absorb into the cheese more effectively. The recommended slice thickness for cheddar is about 1 inch.
- Dry out the cheese by leaving it unwrapped in the refrigerator overnight. This step helps to preserve the cheese and prevent bacteria growth during the smoking process.
- Before smoking, let the cheese reach room temperature. It is important that the cheese is not too cold when it goes into the smoker, as this can affect the smoking process.
- Place the cheese slices on the racks in your smoker, making sure to leave spaces between each piece. This spacing allows the smoke to move freely around the cheese.
- If you are smoking multiple types or brands of cheddar, you can use a half toothpick to identify each one after smoking. This is a helpful trick to keep track of your favourites!
- Wear latex gloves when handling the cheese to prevent oils and bacteria from your hands from transferring to the cheese. This will help to stave off mold and extend the storage life of the cheese.
Once the cheese is prepared, you can move on to the next steps of cold smoking, which include setting up your smoker, maintaining the correct temperature, and, finally, smoking the cheese.
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Setting up the smoker
Firstly, ensure your smoker is in a suitable location. The ambient temperature should be low, ideally in the 60s Fahrenheit or below. Keep the smoker in a shaded area, as direct sunlight can increase the temperature inside the smoker. If using a vertical smoker, fill the pan with charcoal, pellets, or wood, depending on your smoker's requirements. You can also add wood chunks or wood chips to enhance the smoke flavor.
Next, prepare the wood chips by soaking them in a bowl of water for about 30 minutes. This step is essential, as it helps regulate the temperature and produces a steady stream of smoke during the smoking process. Remember to use a small number of wood chips to avoid overpowering the delicate flavor of the cheese.
Now, set up the smoker according to the manufacturer's instructions for cold smoking. The temperature inside the smoker should remain below 85°F to avoid melting the cheese. If using a charcoal offset grill, set it up for indirect grilling. Light the charcoal on one side of the grill and place a cooling rack or wire mesh on the opposite side, ensuring the cheese is not directly above the heat source.
Finally, place the smoke pouch or tube smoker directly on the heat source. If using a tube smoker, fill it with wood pellets and light it, allowing it to burn for a few minutes before blowing it out. You can also angle the tube smoker slightly to raise the light hole side for better combustion. Place the cheese on the top rack of the smoker, away from direct heat, and close the lid. If your smoker has adjustable air vents, ensure there is as much smoke going out as coming in to prevent billowing smoke, which can leave a creosote-like residue on the cheese.
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Smoking the cheese
The next step is to prepare your smoker. If you are using a charcoal offset grill, set it up for indirect grilling. This involves lighting the charcoal on one side of the grill and placing the cheese on the other side, so it is not directly above the heat source. If you are using a vertical smoker, fill the pan with charcoal, pellet, or wood. You can also add wood chunks or wood chips to enhance the smoke flavour. Place the water pan inside the smoker and fill it with water to regulate the temperature and prevent the cheese from drying out.
Now, you can place the cheese in the smoker. If you are using a block of cheddar, you may want to cut it into smaller chunks to help the smoke absorb more effectively. Place the cheese on a cooling rack or wire mesh on the opposite side of the heat source. Make sure there is space between each piece of cheese to allow the smoke to move freely. If you are using a tube smoker, fill it with wood pellets and place it on the bottom grate to the left of the firebox.
The ideal temperature for cold smoking cheese is between 68°F and 86°F. Keep the temperature below 85°F to prevent the cheese from melting. Use a thermometer to monitor the temperature and adjust accordingly. The amount of time you smoke the cheese depends on your desired level of smokiness. Typically, smoking the cheese for a longer period will result in a stronger smoky flavour.
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Storing the cheese
Some sources suggest that the cheese should be wrapped in butcher paper or wax paper for a couple of days before being vacuum-sealed and stored in the fridge. This process can help to mellow the flavours and reduce the bitterness that can be imparted on the cheese during the smoking process. The cheese can be stored in the fridge for two weeks to a month before vacuum sealing.
Other sources suggest that the cheese should be vacuum-sealed immediately after smoking. The vacuum sealing process can help to pull the smoke into the cheese and can also reduce the chance of mould developing. The cheese can then be stored in the refrigerator for at least a month.
It is important to note that the longer the cheese is stored, the more the smoke flavour will mellow. Some sources suggest that the cheese should be stored for two weeks to a month before consuming, while others recommend waiting for up to two months.
Proper storage techniques will ensure that your cold-smoked cheddar cheese retains its flavour and quality.
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Frequently asked questions
The ideal temperature for cold smoking cheddar cheese is between 65-86°F. It is important to keep the temperature below 86°F to prevent the cheese from melting.
Smoke the cheese for about 2 to 4 hours, depending on how strong you want the smoky flavour to be. The longer the smoke duration, the stronger the flavour. After smoking, let the cheese rest at room temperature for about an hour to allow the flavours to mellow and the surface to dry. The cheese can then be vacuum-sealed and rested in the refrigerator for at least two weeks to several months, depending on your preference.
Fruitier hardwoods such as apple, cherry, or pecan are recommended for cold smoking cheddar cheese. Competition Blend pellets are also a good option. Ensure that the wood is 100% natural food-grade hardwood with no additives or fillers.
