Andy Montoya
Smoking blue cheese is a great way to elevate the flavour profile of this popular cheese. The process of cold smoking blue cheese is fairly simple and involves smoking the cheese at temperatures between 68°F and 86°F. This doesn't cook the cheese, but infuses it with a smoky flavour. The milk fat in the cheese rises to the surface and creates a preservative skin around the outer layer. The longer the smoke, the thicker the layer, and the stronger the flavour. When smoking blue cheese, it is recommended to use dry wood, such as apple or cherry, and to smoke the cheese for around 2-3 hours.
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What You'll Learn
Choosing the right wood
When it comes to choosing the right wood to smoke blue cheese, there are several factors to consider. Firstly, it is essential to select a wood type that complements the natural flavour of the cheese. Different types of wood impart distinct flavours, ranging from mild and sweet to intense and savoury.
For those who prefer a milder, fruity, and sweet taste, fruitwoods like applewood and cherry wood are excellent choices. Applewood, known for its subtle sweetness, pairs well with blue cheese in sandwiches and salads. Similarly, cherry wood lends a unique fruity sweetness and a rosy tint to the cheese, making it ideal for aesthetic purposes. However, it produces a heavier smoke, so it may not be suitable for mild cheeses like Swiss.
If you're looking for a stronger, more intense aroma, hickory wood is a popular choice. While commonly used for meat smoking, hickory can also be used for blue cheese smoking, adding extra flavour without overpowering its natural taste. Oak is another versatile option with a strong flavour profile that goes well with harder, more flavourful cheeses like cheddar and gouda. The natural flavour of oak smoke is woody and savoury, and it gives the cheese a golden coating, making it perfect for presentation.
Additionally, maple wood is a popular choice for smoking blue cheese. Maple has a delicate, sweet palate that permeates the cheese, adding a hint of sweetness to its flavour profile. This works especially well with buttery and savoury blue cheeses like Gorgonzola.
It's worth noting that the type of cheese you start with will impact the final result. Blue cheese has a strong flavour, so it's important to choose a wood that complements rather than overpowers it. Experimenting with different combinations of wood and cheese will help you find the perfect pairing for your taste preferences.
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Preparing the cheese
Firstly, it is recommended to use semi-hard or hard cheeses, such as cheddar, gouda, mozzarella, or blue cheese, for smoking. These varieties hold up well to the smoking process and absorb flavours nicely.
Before smoking, it is important to prepare the cheese properly. Cut the cheese into blocks of approximately 4x4 inches. This size allows for adequate smoke circulation during the smoking process.
The cheese should then be dried. Place the cheese in the refrigerator overnight, leaving it unwrapped. This drying process helps preserve the cheese, similar to curing meat, and prevents bacterial growth during smoking. After drying, allow the cheese to reach room temperature before proceeding to the smoking step.
When it comes to wood selection, it is recommended to use dry wood, such as apple or cherry. Soaked wood chips are generally discouraged. The choice of wood will depend on the desired flavour profile. For a milder, sweeter flavour, apple or cherry wood is a good choice. For a more intense, earthy flavour, consider using hickory or maple wood. It is important to use natural food-grade wood with no additives.
Additionally, it is worth noting that the smoking time will impact the flavour. A longer smoking time will result in a stronger flavour and a thicker, harder preservative skin on the cheese. A light smoke for 2-3 hours is usually sufficient, and you can always extend the time if needed.
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Smoking the cheese
Smoking blue cheese is a great way to add a delicate and delightful flavour to your cheese. The process is simple but requires time and the right equipment. Firstly, you will need a smoker with a cold smoke attachment or a smoker tube with wood pellets to generate smoke without much heat. The temperature should be set to between 68°F and 86°F to ensure the cheese is not cooked but rather infused with smoke flavour.
It is recommended to use semi-hard or hard cheeses like cheddar, gouda, mozzarella, or pepper jack as they hold up well to smoking and absorb the flavour nicely. Cut the cheese into blocks of about 4x4 inches and place them on the smoker grates with enough space for smoke circulation.
Before placing the cheese in the smoker, it is important to dry it out by leaving it overnight, unwrapped, in the refrigerator. This helps to preserve the cheese and prevent bacteria growth during the smoking process. You can also try using a light coat of butter to get grill marks on the cheese.
For the wood, it is recommended to use dry wood, such as apple or cherry, as it provides a nice light smoke. Soaked wood chips are generally not recommended. The smoking time can vary, but a light smoke for 2-3 hours should be enough to infuse the cheese with flavour. If you feel it needs more smoke, you can always put it back in.
After smoking, let the cheese sit unwrapped in the fridge overnight to dry. Then, you can vacuum seal the cheese and let it sit for a couple of days to a couple of months before tasting. The longer it sits, the better the flavour will be as the smoke flavour intensifies.
Finally, you can enjoy your smoked blue cheese! Try it on a burger, in a salad, or crumbled over a steak for a unique and delicious flavour.
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Sealing the cheese
Resting the Cheese:
Firstly, the smoked cheese needs to rest. Remove the cheese from the smoker and wrap it in parchment or paper. Place it in the refrigerator for 24 to 48 hours. This resting period allows the smoke flavour to mellow and infuse throughout the cheese. The length of the resting period can vary depending on your desired smoke intensity. For a stronger smoke flavour, you can rest the cheese for a shorter duration, while a longer rest will result in a milder smoke taste.
Vacuum Sealing:
After the resting period, it's time to vacuum seal the cheese. If you have a vacuum sealer, portion the cheese as desired and seal it in vacuum bags. Vacuum sealing removes air from the package, reducing the growth of bacteria and preserving the cheese's moisture and flavour. If you don't have a vacuum sealer, you can use a zip-top freezer bag or double wrap the cheese in plastic wrap. To remove excess air from a freezer bag, you can submerge it underwater, leaving the top open edge above the water level, and then seal it.
Refrigerate:
Once the cheese is sealed, place it back in the refrigerator. The recommended time for refrigeration varies, with some sources suggesting a minimum of two weeks, while others recommend up to four weeks or even longer. During this time, the smoke flavour will continue to distribute and mellow. The longer you can wait, the better the flavour will be.
Wax Coating (Optional):
For an additional layer of protection, you can dip the cheese in melted wax. Repeat this process several times to completely seal the cheese. Waxed cheese can last for years when stored at cool temperatures. Proper labelling is crucial when using this long-term storage method.
Remember, these steps are general guidelines, and you may need to adjust them based on your specific equipment and preferences. Experimentation is part of the fun of smoking your own cheese at home!
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Storing the cheese
Storing smoked blue cheese correctly is essential to prolong its shelf life and preserve its flavour and texture. Blue cheese is more delicate than other cheeses and can be tricky to store. It is more susceptible to oxidation and losing its surface moisture. It also has active moulds and relatively high moisture levels, so it won't last as long as other cheeses.
To store blue cheese, it should be wrapped in a breathable material that allows the cheese to breathe while protecting it from excess moisture. Experts recommend wrapping in wax paper, parchment paper, aluminium foil, or cheese paper. It can then be placed in an airtight container to maintain freshness. It should be stored in the warmest part of the fridge, typically the cheese or vegetable drawer, away from strong-smelling foods to prevent flavour transfer. If you want to keep your blue cheese for as long as possible, it should be stored in the fridge. However, if you plan to enjoy it within the week, many enthusiasts keep it on the counter, so it's ready to eat at any moment.
Vacuum sealers are another option for long-term storage. They work by drawing all the air out of the storage bag and sealing it tight, reducing the cheese's exposure to bacteria and other elements that cause deterioration. Vacuum-sealed cheese blocks can be stored for up to a year in the refrigerator. If you don't have access to a vacuum sealer, a good-quality plastic freezer bag can be used instead. The important thing is to remove as much air as possible before sealing.
It's important to note that blue cheese should be wrapped appropriately, and the wrapper should not be used for other types of cheese. Blue mould spores can travel through the air and contaminate nearby cheeses. Additionally, avoid wrapping blue cheese too tightly, as this can trap moisture and cause the growth of unwanted bacteria.
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Frequently asked questions
Cold smoking is the best way to smoke blue cheese. Place the cheese in a smoker at a temperature between 68°F and 86°F for 2-3 hours. You can use apple, cherry, maple, alder, or cottonwood wood chips to generate smoke. After smoking, let the cheese sit unwrapped in the refrigerator overnight.
Harder blue cheeses are better for smoking as they are less likely to melt.
You can crumble smoked blue cheese on top of salads, burgers, steaks, or pasta. You can also make a blue cheese sauce or dip to serve with grilled vegetables and meats.
