Andy Montoya
Smoking cheese is a great way to add depth of flavor to your recipes. It can be used as a snack, sandwich addition, or flavor booster to pasta or soups. The process of smoking cheese involves using a grill or smoker to infuse cheese with smoke flavor. This is typically done at low temperatures to prevent the cheese from melting. The type of wood used for smoking, such as apple, cherry, maple, or pecan, can also impact the flavor. After smoking, the cheese is wrapped and refrigerated for a few days to allow the smoke flavor to distribute and mellow. It can then be served in a variety of dishes, such as mac and cheese, grilled shrimp and pasta, or spread on a bagel.
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What You'll Learn
Smoked cheese as a snack or sandwich addition
Smoked cheese makes a great snack or sandwich addition. It can be sliced and served on a cheese board or platter, or melted into a grilled cheese sandwich. Smoked cheese can also be grated or crumbled over salads, soups, or pasta dishes.
When smoking cheese at home, it is important to keep the temperature low (below 90°F) to prevent the cheese from melting. The ideal temperature range for cold smoking is typically between 65°F and 85°F. It is also recommended to smoke cheese on cooler days, as the outside temperature will impact the temperature inside the smoker.
A variety of cheeses can be smoked, including hard or semi-hard cheeses such as cheddar, mozzarella, gouda, and gruyere. Soft cheeses can also be smoked but may absorb too much smoke flavour and can be difficult to work with as they tend to fall through the grill grates.
To smoke cheese at home, you will need a grill or smoker, a smoke tube or wood chips, and parchment or butcher paper for wrapping the cheese after smoking. Cut the cheese into smaller blocks or chunks to increase the surface area and help the cheese absorb smoke. Arrange the cheese on the grill grates, making sure there is airflow around each piece, and light the smoke tube or wood chips. Smoke the cheese for 1-2 hours, then remove it from the grill and wrap it in paper.
After smoking, it is important to let the cheese rest in the refrigerator for at least two weeks to allow the smoky flavour to develop and penetrate the cheese. The longer the cheese rests, the more mellow the flavour will become. Once the cheese has rested, it is ready to be enjoyed as a snack or used in recipes such as grilled cheese sandwiches, mac and cheese, or cheeseburgers.
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Using smoked cheese in pasta or pizza
Smoked cheese can be used in a variety of dishes, including pasta and pizza. Here are some ideas and recipes for incorporating smoked cheese into these dishes:
Pasta
One option for using smoked cheese in pasta is to create a smoked mac and cheese. Smoked gouda, smoked cheddar, or smoked jack cheese can be used in a mac and cheese recipe, adding a unique, smoky depth of flavor. To make a one-pot smoked gouda mac and cheese, you can combine uncooked pasta, sun-dried tomatoes, smoked gouda, vegetable broth, milk or heavy cream, salt, and pepper in a large pan over medium-high heat. Stir the ingredients and bring them to a simmer, then reduce the heat to medium-low and simmer for about 10 minutes, uncovered, until the pasta is al dente. You can then stir in fresh chopped parsley and season with salt and pepper to taste.
Another option for a smoked cheese pasta is a penne with tomato and smoked cheese. For this recipe, you cook and drain the pasta, heat tomatoes in a saucepan until the liquid evaporates, and heat Alfredo sauce in a separate pan. You can then stir the cheese into the sauce until it melts, creating a creamy smoked cheese sauce. Combine the sauce with the pasta and tomatoes, and bake the dish in the oven until hot in the center.
If you're looking for a baked pasta dish, you can try making Pasta al Forno with Smoked Mozzarella. This recipe involves layering rigatoni pasta, tomato sauce, shredded mozzarella, and grated Parmesan cheese, and baking it in the oven until it's melty and crusty.
Pizza
When it comes to pizza, smoked cheese can be a great addition to enhance the flavor. Smoked mozzarella or smoked provolone can be used as a topping, adding a smoky flavor to your pizza. You can also experiment with smoking other cheeses like Parmesan to use on your pizza for a unique twist.
Smoked cheese can add a delicious, complex flavor to pasta and pizza dishes. By incorporating it into your recipes, you can create hearty and comforting meals with a unique twist.
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Adding smoked cheese to soups
Smoked cheese is a great addition to soups, and there are several ways to incorporate it. Firstly, it is important to note that not all cheeses are suitable for soups. Cheeses with high melting points and low moisture content, such as crumbly aged pecorino or savoury halloumi, may separate and become granular when added to hot soup. Therefore, it is best to opt for cheeses with high moisture content and relatively low melting points, such as cheddar, jack, Colby, Swiss, or fontina.
When adding smoked cheese to soups, it is crucial to control the heat carefully. A rolling boil can cause the cheese to lose its moisture too quickly and prevent it from melting evenly into the soup. Instead, turn down the heat to a gentle simmer before adding the cheese. Add the cheese a handful at a time, constantly whisking or stirring to ensure it gently melts and combines with the soup. This technique is especially important when making cheese soups, such as broccoli-cheddar or beer cheese soup.
For soups like French onion soup, you can grate or shred the smoked cheese and sprinkle it over the soup. Cover the dish and remove it from the heat, allowing the cheese to melt gently. This method creates a delicious, gooey topping for your soup. Another option is to use an immersion blender, which can help incorporate the cheese into the soup more effectively, although some cheese may still separate.
When smoking cheese at home, it is essential to maintain a low temperature, ideally below 90°F. This can be achieved by using an outdoor grill or smoker, lighting a tube smoker inside, and arranging the cheese so that it is not touching, allowing for airflow. Smoke the cheese for 1-2 hours, then wrap it in parchment paper and refrigerate for 24-48 hours. Finally, vacuum seal the cheese or place it in a zip-top freezer bag to extend its shelf life.
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Smoked cheese as a dessert
Smoked cheese is a versatile ingredient that can be used in both savoury and sweet dishes. When it comes to dessert, smoked cheese can add a unique and intriguing flavour to your sweet creations.
One option is to make a smoked cream cheese dessert. This dish combines the tanginess of cream cheese with the sweetness of cinnamon sugar and honey. The cream cheese is seasoned with a mixture of cinnamon and sugar, then smoked to perfection. The result is a delicious treat that can be enjoyed with apple slices, graham crackers, or pretzels.
Another creative way to incorporate smoked cheese into dessert is by making a smoked cheesecake. This twist on a classic dessert adds a mild smoky flavour to the traditional cheesecake, creating a unique and intriguing taste sensation. The cheesecake can be served as-is or with a drizzle of caramel syrup for added sweetness.
For a truly indulgent treat, consider trying a cinnamon-smoked mascarpone. This rich and decadent dessert is perfect for a churro-inspired summer treat or as a filling for a Yule log cake. The smoky flavour of the mascarpone combines beautifully with the sweetness of cinnamon to create a dessert that's sure to impress.
Smoked cheese can also be used to elevate simple desserts. For example, a basic bagel with cream cheese can be transformed into something special by using smoked cream cheese. The smoke adds a depth of flavour that takes this classic combination to the next level. Similarly, smoked cream cheese can be used as a topping for sourdough pancakes or as a filling for dessert crepes, adding a unique twist to these familiar dishes.
When creating smoked cheese desserts, it's important to remember that the smoking process can impart a strong flavour. Therefore, it's best to use mild cheeses as a base and adjust the amount of smoke to your taste preference. Additionally, allowing the smoked cheese to rest in the fridge for a few days can help the flavours meld and mellow, resulting in a more nuanced and well-rounded dessert.
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How to smoke cheese at home
Smoking cheese at home is a great way to add a gourmet product to your meals without the price tag. It can be done on any outdoor grill or smoker, as long as you can keep the temperature below 90°F. The key to smoking cheese is maintaining a low temperature and creating consistent smoke. Here is a step-by-step guide on how to smoke cheese at home:
Preparation:
First, select a hard or semi-hard cheese for smoking. Soft cheeses tend to absorb too much smoke flavour and can be difficult to work with. Recommended cheeses include cheddar, mozzarella, gouda, pepper jack, and parmesan. Purchase large blocks of cheese and cut them into 2-3 inch bricks or 8-12 ounce blocks. Remove any rind or waxy coating. It is best to bring the cheese to room temperature before smoking to prevent condensation.
Smoking:
Arrange the cheese blocks on the grill grates, ensuring they are not touching and there is airflow around each piece. If you are using charcoal, prepare the charcoal grill with only 4 briquettes to keep the temperature low. For a pellet smoker, use a smoke tube with mild wood varieties such as apple, cherry, maple, or pecan. Light the tube smoker according to the manufacturer's instructions and place it inside the grill.
Temperature Control:
To monitor the temperature, use a thermometer to ensure it stays well below 90°F. For softer cheeses, keep the temperature around 100°F, as they can melt beyond this point. For harder cheeses, you can increase the temperature to 140°F. To help moderate the temperature, place a metal pie plate or container filled with ice or snow below the cheese.
Smoking Time:
Smoke the cheese for 1-2 hours. The longer the smoking time, the stronger the smoke flavour will be. For a mild smoke flavour, 2-3 hours is usually sufficient. Keep an eye on the pellet tube, wood chip box, or chunks of wood to ensure they continue to produce smoke and do not ignite fully.
Post-Smoking:
After smoking, remove the cheese from the grill and wrap it in parchment or butcher paper. Refrigerate for 24-48 hours. Then, vacuum seal the cheese if possible. If you don't have a vacuum sealer, use a zip-top freezer bag and remove as much air as possible. Label and date the cheese, then refrigerate for at least two weeks to allow the smoke flavour to distribute and mellow.
Smoked cheese can be served in a variety of ways, such as a snack, sandwich addition, or flavour booster for pasta, soups, or grilled shrimp. Enjoy experimenting with different cheeses and wood varieties to create unique flavour profiles!
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Frequently asked questions
Smoking cheese is best done on a cool day, using a grill or smoker to contain the smoke. The ideal temperature range for cold smoking is between 65°F and 90°F.
Hard or semi-hard cheeses with a mild flavour are best for smoking. Cheddar is a good option, as it is mild and affordable. Other options include mozzarella, gouda, gruyere, and parmesan.
Smoke the cheese for 1-2 hours, then remove it from the grill and wrap it in parchment or butcher paper. Refrigerate for 24-48 hours, then vacuum seal the cheese and store it in the fridge for 2-4 weeks before eating.
