Kamil Perry
Smoking your own cheddar cheese at home is a fun and rewarding process that can elevate your cooking and impress your friends and family. While it requires some extra equipment and a bit of waiting time, the payoff is a delicious gourmet product that can be enjoyed as a snack, sandwich filling, flavour booster, or in many other ways. In this article, we will be discussing how to smoke a block of cheddar cheese, as well as some tips and tricks to improve your food smoking game.
Characteristics of Smoking a Block of Cheddar Cheese
| Characteristics | Values |
|---|---|
| Cheese Type | Cheddar |
| Cheese Amount | 6-8 oz |
| Cheese Form | Block |
| Cheese Temperature | Cold |
| Cheese Preparation | Freeze for 20 minutes-2 hours; brush with maple syrup |
| Smoking Time | 1.5-4 hours |
| Smoking Temperature | Below 90°F |
| Smoking Fuel | Charcoal briquettes; wood chunks/chips |
| Smoking Flavor | Apple, maple, hickory, cherry, oak, mesquite, etc. |
| Smoking Equipment | Grill/smoker; ice-filled pan; wire rack |
| Post-Smoking Treatment | Wrap in paper/bag; refrigerate for 2 weeks-2 months |
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$6.45
What You'll Learn
Choosing the right cheese
When it comes to choosing the right cheese to smoke, there are a few factors to consider. Firstly, it is recommended to opt for hard or semi-hard cheeses, as they tend to be more forgiving when it comes to temperature control and can better withstand the smoking process without melting or falling through the grill grates. Examples of suitable cheeses include cheddar, gouda, mozzarella, and gruyere.
Another factor to consider is the natural flavour of the cheese and how it will complement the smoke. For instance, a mild-flavoured cheese pairs well with fruitwood smoke, resulting in a tangy, sweet, and mildly smoky flavour. On the other hand, a stronger-flavoured cheese like cheddar can stand up to the more intense aroma of hickory smoke without being overpowered.
The texture of the cheese is also important. Cheeses with small crevices and pockets on their surface, like Armstrong Old Cheddar, can hold more smoke and glaze, resulting in a more intensely flavoured product. Additionally, the shape of the cheese block can impact its suitability for smoking; for instance, a 2”x2”x7 ½” block has more surface area than a 1”x4” block, allowing for better smoke penetration.
It is also worth noting that some cheeses are more prone to oiliness and sweating during the smoking process, which can affect the final product. Commercially packaged cheeses, for example, tend to be oilier and may not yield the best results. Therefore, it may be beneficial to opt for a drier cheese or one that is less processed.
Lastly, personal preference plays a significant role in choosing the right cheese to smoke. Experimentation is encouraged, as different cheeses will yield different results, and one's taste may vary.
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Preparing the cheese
Firstly, decide on the type of cheese you want to smoke. Cheddar cheese is a great option, and you can choose between sharp cheddar, extra sharp cheddar, or shredded extra sharp cheddar. You can purchase either a full 8-ounce block or pre-sliced cheese, depending on your preference. It is recommended to use store-bought cheese rather than processed American cheese or soft spreadable cheeses, as they are harder to smoke.
Before smoking the cheese, it is important to prepare it properly. If the cheese is fridge-cold, it is advisable to let it come to room temperature to avoid dripping with condensation when placed in the smoker. Cutting the cheese into smaller blocks is also beneficial, as they have more surface area, which helps the cheese dry out and absorb smoke better. If the outdoor temperature is above 75°F, consider placing the cheese in the freezer for about 20 minutes to an hour before smoking, as this will cool it to an optimal smoking temperature and dry out the outer skin.
Once the cheese is at the right temperature, you can add some flavorings. Although this step is optional, many people like to brush the cheese lightly with maple syrup or honey using a silicone basting brush. This adds a touch of sweetness to the cheese. You can also experiment with different types of wood chips, such as hickory, oak, apple, maple, or mesquite, to impart unique flavor notes to the cheese.
Proper handling of the cheese is crucial. Wear latex gloves when handling the cheese to prevent oils and bacteria from your hands from transferring to the cheese. This simple step will help prevent mold and extend the cheese's shelf life.
By following these steps, you will have properly prepared the cheese for smoking. Remember, preparing the cheese is just the first step, and there are several subsequent steps, including smoking the cheese, monitoring the temperature, and allowing it to rest before serving.
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Preparing the smoker
To prepare your smoker, start by checking the weather and ensuring the smoker is in the shade. You want to keep the temperature low, ideally below 75°F, and definitely no higher than 90°F, to prevent the cheese from melting. If it's a warm day, you can place the cheese in the freezer for 20 minutes to half an hour before smoking.
Next, prepare your wood chips. You can use any flavour you like, such as hickory, oak, apple, or maple. Soak a few handfuls of wood chips in water for about 45 minutes before smoking. While the chips are soaking, get a small pan or tin plate and heat your charcoal. You want the charcoal to be good and white before you start. You can use any type of charcoal you like, such as hardwood oak charcoal or hardwood lump charcoal.
Once your charcoal is white, place it at the farthest point away from the grill grates, on the opposite side of where you'll be placing your cheese. This is because you want the cheese to be on the indirect side of the heat. Add a couple of chunks of applewood onto the charcoal and then add your soaked wood chips. Close the door and open the vents to create good smoke.
If you're using a tube smoker, fill it with wood pellets. You can use any type of wood pellet you like, such as pecan pellets or competition blend pellets. Place the tube smoker on your grill, ensuring it gets plenty of air.
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Smoking the cheese
Smoking cheese can be done with a variety of equipment, from a standard outdoor grill to a dedicated smoker. The key to successfully smoking cheese is maintaining a low temperature to prevent the cheese from melting.
Before smoking, it is important to prepare the cheese. If you are using a large block of cheese, it is recommended to cut it into smaller blocks to increase the surface area, which will help the cheese dry out and absorb smoke. The cheese should be brought to room temperature before smoking to prevent condensation from forming. Some sources suggest freezing the cheese for up to an hour before smoking, which dries out the outside of the cheese and brings it to an optimal smoking temperature. Freezing for longer than an hour can negatively affect the texture of the cheese, but this may not be a concern if the cheese is intended for uses such as salads or soups.
Once the cheese is prepared, it is time to set up your equipment. If using a grill, it is important to ensure the grill can maintain a low temperature. A charcoal grill should be prepared with just enough briquettes to keep the wood chips smoldering. If the outdoor temperature is above 75°F, it may be beneficial to use a pan of ice to help regulate the temperature. The wood chips can be soaked in water for 45 minutes before smoking to generate more smoke and less heat. Apple, maple, hickory, cherry, and oak are popular choices for smoking cheese, but you can use any flavor you like.
When smoking the cheese, it should be placed on a grate or rack to allow smoke to circulate around the cheese. The cheese should not be crowded together and should not touch the sides of the container. The smoke temperature should be maintained below 90°F to prevent the cheese from melting. Harder cheeses, such as cheddar, will take longer to smoke than softer cheeses, with sources suggesting between two and three hours for harder cheeses. During smoking, the cheese should be rotated every 30 minutes to ensure even smoking.
After smoking, the cheese should be removed from the smoker and wrapped in parchment or butcher paper. It is then recommended to vacuum seal the cheese, although a zip-top freezer bag can also be used if a vacuum sealer is not available. The cheese should then be refrigerated for at least two weeks to allow the smoke flavor to distribute and mature.
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Storing the cheese
Storing your smoked cheddar cheese correctly is essential to preserve its flavour and texture. Here are some detailed instructions on how to do this:
Vacuum sealing is a popular method for storing smoked cheese. It involves removing air from the packaging, which helps to inhibit the growth of mould and can keep the cheese fresh for several months. Some people use vacuum sealers to achieve this, while others double-wrap the cheese tightly in plastic wrap before placing it in a ziplock bag. If you choose to vacuum seal your cheese, it's best to store it in the refrigerator, ideally in the bottom drawer, where it can remain very cold but not frozen. This method can preserve the cheese for up to 12 months, although some recommend consuming it within six to eight months to enjoy the best flavour and texture.
If you don't have access to vacuum sealing equipment, you can still store your smoked cheddar cheese effectively. Wrap the cheese in parchment paper or plastic wrap, ensuring it is tightly sealed. Then, place it in an airtight container or a resealable plastic bag. Squeeze out as much air as possible before sealing the bag. This method can help keep your cheese fresh for three to four weeks.
It's worth noting that freezing smoked cheddar cheese is generally not recommended, as it can negatively affect the texture of the cheese. However, if you choose to freeze it, allow it to thaw slowly in the refrigerator over several days before consuming it.
Additionally, it's important to monitor your cheese for any signs of spoilage. Mould can sometimes occur, even with proper storage. If you notice a small mould spot on your cheese, you can cut off at least one inch around and below the affected area and use the remaining cheese. However, if the mould is pervasive, it's best to discard the entire block of cheese.
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