Randy Chandler
Smoking your own cheddar cheese at home is a fun process that can yield gourmet results. It can be a great snack, sandwich filler, or flavour booster for soups and pasta. While it can take some trial and error to get the perfect result, you can make delicious smoked cheddar cheese with just a few simple steps.
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What You'll Learn
Choosing the right cheese
Firstly, it is recommended to opt for hard or semi-hard cheeses, such as cheddar, gouda, or Monterey Jack. These varieties are ideal for beginners as they are less prone to melting and can withstand smoking temperatures without becoming overly soft. Hard cheeses also tend to absorb smoke flavours more gradually, reducing the risk of over-smoking.
When selecting a cheddar cheese, look for a block that is firm and dry. Armstrong Old Cheddar, for example, is noted for its drier texture compared to other commercial cheeses, making it a popular choice for smoking. The cheese should be free of any waxy coating, and removing the rind is also recommended to increase the surface area exposed to smoke.
The shape of the cheese block is another important factor. Opt for smaller blocks or cut the cheese into 2- to 3-inch bricks to increase the surface area in contact with the smoke. This will enhance the flavour absorption and reduce the overall smoking time.
Temperature plays a critical role in the smoking process. Cold smoking is generally recommended, with ideal ambient temperatures below 15°C (60°F). Warmer temperatures can cause the cheese to melt, so it is essential to monitor the weather and choose cooler days for smoking.
Lastly, consider the natural flavour of the cheese and how it will complement the smoke. Cheddar cheese, with its sharp and robust flavour, pairs well with a variety of smoking woods, including oak, hickory, applewood, and maple. Oak, in particular, is known for its versatility and subtle flavour, enhancing the cheese without leaving an overpowering aftertaste.
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Preparing the smoker
Firstly, select a suitable smoker for the process. You can use a variety of smokers, such as the Bradley Smoker, Weber Smokey Mountain Cooker, or any outdoor grill you have access to. Even a basic grill will suffice, as smoking cheese does not require fancy equipment. If you don't have a smoker, you can improvise by using a grill or an oven-safe dish with ice, as described by a user on Reddit. They set their grill to its lowest setting, filled a dish with ice, and placed an instant pot trivet over it to smoke the cheese.
Once you have your smoker, gather the necessary fuel for generating smoke. Wood pellets are commonly used, and you can choose from various options such as pecan pellets, competition blend pellets, or even the Lumber Jack brand pellets, which include tree bark for added tree oils. If you're using a tube smoker, fill it with the pellets. Alternatively, if you're using a different type of smoker, you can use lit briquettes with a chunk of smoke wood, such as apple wood or cherry wood.
Before smoking, ensure your smoker is in a shaded area, as it can get hot even if the ambient temperature is cool. Also, wear latex gloves when handling the cheese to prevent the transfer of oils and bacteria from your hands, which can promote mold growth during storage.
Now, you can begin setting up the smoker. If using a Weber Smokey Mountain Cooker, light a 6" smoker tube of flavour wood pellets according to the manufacturer's instructions. Place a water pan below the cooking grate and fill it with ice. This setup helps to regulate the temperature and keep the cheese from melting.
Adjust the smoker's temperature to the desired range. Cold smoking is typically done at lower temperatures, ideally below 70°F, but no more than 90°F. Some sources recommend smoking at even lower temperatures, such as in the 60s Fahrenheit or between -5 and -10 degrees Celsius.
Finally, arrange the blocks of cheese on a wire rack or directly on the smoker grates, ensuring they don't touch each other and allowing airflow around each piece. If you're using an oven-safe dish with ice, place the cheese on the trivet over the ice.
With your smoker prepared, you are now ready to begin the smoking process. Remember to monitor the temperature and adjust as needed to prevent the cheese from melting. Smoking times can vary, but typically, 1-2 hours is sufficient for cold smoking cheddar cheese.
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Smoking the cheese
Smoking your own cheese at home will take some extra materials or equipment, and there’s a bit of waiting/resting time involved. But if you’re willing to put in the time and effort, you’ll end up with delicious homemade smoked cheese.
First, select a suitable cheese. Armstrong Old Cheddar is a good choice as it is drier than other commercial cheeses, has a series of small crevices and pockets on its surface to hold the smoke and glaze, and is the perfect shape for smoking.
Next, prepare your cheese. You can simply put the cheese directly on the grates of your smoker or grill, or you can lay the cheese on a pan or wire rack. If you want to add extra flavour, you can glaze the cheese with a light brushing of pure maple syrup before smoking. The syrup will keep the cheese moist, give the smoke a better surface to stick to, and balance well with the richness of the smoke and sharpness of the cheese. You can also add herbs or salts to the outside of the cheese.
Now you’re ready to smoke your cheese. Place the cheese in the smoker and cold smoke for 1-3 hours at a temperature of 80°F - 90°F. Make sure the ambient temperature is low (ideally in the 60s or below) and that the smoker is in the shade. You can also fill the water pan with ice to help regulate the temperature.
Once your cheese is done smoking, remove it from the grill and wrap it in parchment or untreated butcher paper. Refrigerate for 24-48 hours. Then, vacuum seal the cheese. If you don’t have a vacuum sealer, place it in a zip-top freezer bag and get out as much air as you can. Label and date the cheeses. Finally, place your sealed bags in the fridge for a minimum of 2 weeks to allow the smoke flavour to mellow before serving.
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Sealing the cheese
Wrapping the Cheese:
- Remove the smoked cheese from the smoker and place it on a rack or tray.
- Let the cheese rest at room temperature for about an hour to stabilise the temperature.
- Wrap each piece of cheese individually in parchment paper, butcher paper, or untreated butcher's paper.
- Ensure that the cheese is completely dry before wrapping, as there may be some condensation on the surface.
Refrigerating the Cheese:
- Place the wrapped cheese in the refrigerator.
- The cheese should be refrigerated for 24 to 48 hours.
- During this time, the cheese will breathe, and the smoky flavour will begin to mellow and distribute evenly.
Vacuum Sealing the Cheese:
- After the refrigeration period, remove the cheese from the paper wrapping.
- Vacuum seal the cheese in the desired portion sizes.
- If you don't have a vacuum sealer, you can use a zip-top freezer bag or zipper-style bag. Ensure you remove as much air as possible.
- Label and date the sealed cheese.
Storing the Sealed Cheese:
- Store the vacuum-sealed cheese in the refrigerator.
- The recommended minimum storage time is one week, but preferably two weeks, to allow the flavours to develop and mellow further.
- The cheese will continue to age and develop flavour over time. Some sources suggest storing for up to three to four weeks before consuming.
- Properly stored vacuum-sealed cheese can last for several months in the refrigerator, and even up to a year or more, depending on the type of cheese.
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Storing the cheese
Storing your smoked cheddar cheese correctly is essential to ensure it stays in the best condition. Here are some detailed instructions on how to store your smoked cheddar cheese:
Wrapping and Sealing
Firstly, it is recommended to wrap the cheese nicely. You can use parchment paper for this initial layer. Then, you can vacuum seal the cheese. Vacuum sealing helps to lock in the smoky flavours and prevents the cheese from drying out. It also helps to protect the cheese from bacteria and mould.
Refrigeration
After sealing, it is important to refrigerate the cheese. Place the vacuum-sealed cheese in the refrigerator, ideally in the bottom drawer, where it will remain very cold. The cheese should be stored at a temperature of around 50°F (below 90°F). This temperature range will prevent the cheese from melting and will inhibit the growth of bacteria.
Resting Period
Allow the smoked cheese to rest in the refrigerator for about 24 hours to a few days. This resting period lets the smoky flavours settle in and enhances the taste. The longer you can leave the cheese to rest, the better it will taste.
Freezing
If you have a large batch of smoked cheese and want to store it for an extended period, you can consider freezing. Vacuum-sealed cheese can be frozen for up to eight months. Freezing will alter the texture of the cheese, making it less creamy and smooth, and possibly more crumbly. Therefore, it is recommended to use frozen cheese in cooked dishes rather than as a standalone snack.
Storage Duration
With proper storage, vacuum-sealed smoked cheddar cheese can last for several weeks to several months in the refrigerator. Some sources suggest that it can even be stored for up to a year. However, the exact duration depends on factors such as the moisture content of the cheese, the quality of the seal, and whether any cross-contamination has occurred.
Consuming the Cheese
When you are ready to consume the cheese, it is recommended to let it come to room temperature before eating. This allows the flavours to be at their best. Additionally, it is a good idea to let the cheese breathe a bit after removing it from the vacuum seal.
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Frequently asked questions
It is recommended to use a drier variety of cheddar cheese, such as Armstrong Old Cheddar, for smoking as it has small crevices and pockets on its surface to hold the smoke and glaze.
The ideal temperature for smoking cheddar cheese is between 60°F and 90°F.
Smoke the cheddar cheese for 1-2 hours.
After smoking, wrap the cheese in parchment or untreated butcher paper and refrigerate for 24-48 hours. Then, vacuum seal the cheese and store it in the refrigerator for a minimum of two weeks to allow the smoke flavour to mellow.
Yes, you can lightly brush the cheese with maple syrup before smoking to add a hint of sweetness and keep the cheese moist. You can also add herbs or salts to the outside of the cheese before smoking.
