Patrick Oconnell
Smoking cheddar cheese in an electric smoker is a straightforward process that can elevate your cheese game. The key to success is selecting a good cheese, preparing it properly, and controlling the smoke and temperature. While you can smoke soft cheeses, harder cheeses like cheddar are ideal as they can stand up to the smoking process without melting. Once you've chosen a good block of cheese, you'll need to prepare it by cutting it into blocks or slices and placing it in the smoker. The smoker should be kept at a low temperature, and the cheese should be left to smoke for around two hours. After smoking, the cheese needs to be wrapped and stored in the refrigerator for at least a couple of weeks to allow the flavours to develop.
Smoking Cheddar Cheese in an Electric Smoker
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar |
| Cheese Blocks | 2"x2"x1" or 2"x2"x7 1/2" |
| Cheese Brands | Armstrong Old Cheddar, Kraft, Crystal Farms, Tillamook |
| Temperature | Below 90°F or 80°F-90°F |
| Smoking Time | 1-3 hours |
| Smoking Tools | Tube Smoker, Grill, Pellets, Vacuum Sealer |
| Seasoning | Maple Syrup |
| Refrigeration Time | Minimum of 2 weeks |
Explore related products
What You'll Learn
Selecting the right cheese
When it comes to selecting the right cheese for smoking, there are a few key factors to keep in mind. Firstly, it is recommended to opt for firmer or harder cheeses such as cheddar, Monterey Jack, gouda, Gruyere, Swiss, or Parmesan, especially if you are a beginner. These varieties are less likely to melt during the smoking process and can better withstand the heat. Harder cheeses also tend to absorb smoke more slowly, giving you more control over the final flavour.
Within the category of cheddar, there are several options to consider. For instance, the Armstrong Old Cheddar variety is praised for its dryness, which is said to be more conducive to smoking compared to other commercial cheeses that tend to be oilier. Armstrong Old Cheddar also has a series of small crevices and pockets on its surface, which can capture smoke and glaze effectively. The dimensions of this cheese are also considered ideal for smoking, measuring 2"x2"x7 ½".
Another factor to consider when selecting cheese for smoking is the desired shape. It is generally recommended to purchase large blocks of cheese and cut them down into smaller bricks or chunks, typically ranging from 2 to4 inches in size. This maximizes the surface area exposed to the smoke, allowing for better flavour absorption.
In addition to the type and shape of the cheese, the quality and freshness of the cheese also matter. While pre-sliced or shredded cheddar can be used, some sources suggest starting with large blocks of fresh cheese to ensure optimal flavour and texture. It is worth noting that commercial packaged cheeses can sometimes be hit or miss when it comes to smoking, and they may be prone to sweating even at lower temperatures. Therefore, opting for fresher, high-quality cheese from a local source or specialty store may yield better results.
Lastly, when selecting cheese for smoking, it is important to consider the desired flavour profile. Different types of wood used in the smoking process will impart unique flavours to the cheese. For instance, hickory is known for its intense aroma and strong taste, while applewood offers a milder, fruity, and sweet taste. Maple wood is also a popular choice, known for its delicate, sweet palate. By carefully selecting the type of wood used for smoking, you can complement or enhance the natural flavour of the cheese.
Cheddar Cheese: Delicious or Not?
You may want to see also
Preparing the smoker
For the smoke itself, you can use a tube smoker, which is a popular choice for smoking cheese. Light the tube smoker according to the manufacturer's instructions, ensuring it is placed inside your grill or smoker. Make sure the flame is extinguished before placing the cheese inside. To generate smoke, you can use wood pellets or pucks. Fill the tube smoker with the pellets or load a couple of hours' worth of apple pucks into your smoker. If using a pellet smoker tube, light it and let it burn for a few minutes before blowing out the flame.
It is important to maintain the right temperature for smoking cheese. Keep the smoker in a shaded area, as it can get hot in direct sunlight. The ideal temperature range is between -5 and -10 degrees Celsius, or in the 60s Fahrenheit at the highest. If using a Bradley Smoker, set the temperature below 90°F, using Apple or Cherry Bisquettes. If the temperature rises above this, open the door to release the heat.
Before placing the cheese inside the smoker, ensure there is adequate airflow. Arrange the cheese on the grates or racks, leaving space between each piece to allow the smoke to circulate. If using a rack, place it as high in the smoker as possible and adjust the vents accordingly.
Best Cheddar Cheese Brands for Your Keto Diet
You may want to see also
Smoking the cheese
Next, prepare your smoker. If using a tube smoker, light it according to the manufacturer's instructions and place it inside your electric smoker. Ensure the flame is extinguished, and smoke is rolling. If using a pellet smoker, fill it with wood pellets, light them, and let them burn out. Alternatively, you can use apple pucks, which will impart a unique flavour to your cheese.
Now, it's time to arrange your cheese on the smoker racks or grates, ensuring the pieces aren't touching and that there is adequate airflow around each piece. If desired, you can brush the cheese lightly with maple syrup before smoking to add a hint of sweetness. Close the lid of your smoker and maintain a temperature below 90°F for cold smoking. Smoke the cheese for 1-3 hours, depending on your preference for smoke flavour. Stronger cheeses like cheddar can be smoked for a little longer. Remember to rotate the cheese every 30 minutes to ensure even smoking.
Once the desired smoking time has been reached, open the smoker door and leave the cheese inside for about 15 minutes to chill. Then, bring the cheese indoors and wrap it tightly in plastic wrap or parchment paper. Place the wrapped cheese in a Ziploc bag or vacuum-sealed bag and store it in the refrigerator for a minimum of two weeks. This ageing process is crucial, as it allows the flavours to penetrate the cheese, resulting in a more mellow and flavourful product.
Cheddar Cheese: A Military Diet's Best Friend
You may want to see also
Explore related products
Sealing the cheese
Wrapping the Cheese
Once the cheese has been smoked and rested, it is time to wrap it up. Remove the cheese from the smoker and let it sit on the rack for about an hour to stabilise the temperature. Then, take each piece of cheese and wrap it individually in parchment or butcher paper. This initial wrapping will allow the cheese to breathe while also protecting it from bacteria. Make sure to handle the cheese with gloves to prevent any contamination.
Refrigerating the Cheese
After wrapping the cheese, place it in the refrigerator for approximately 24 hours. This step is crucial, as it allows the cheese to rest and the flavours to develop. During this time, the cheese will absorb the smoky flavour, and its texture will improve. Leaving the cheese in the fridge overnight will result in a more intense flavour and a better overall product.
Vacuum Sealing the Cheese
The next day, it's time to vacuum seal the cheese. Remove the cheese from the refrigerator and take off the parchment paper. Use a vacuum sealer to seal each piece of cheese individually. If you don't have access to a vacuum sealer, you can use zip-top freezer bags instead. Ensure you remove as much air as possible from the bags to create a tight seal. This step is essential, as it helps pull the smoke flavour into the cheese and extends its shelf life.
Labelling and Storing the Cheese
After vacuum sealing, label each bag with the type of cheese and the date it was smoked. This will help you identify the cheese and ensure you consume it within a reasonable timeframe. Place the sealed bags back into the refrigerator and let them sit for a minimum of one to two weeks. The longer you can leave the cheese, the better the flavour will be, so aim for the full two weeks if possible.
Storing Tips
When storing your smoked cheddar cheese, ensure it is kept in a cool, dark place in your refrigerator. The cheese will continue to age and develop flavour during this time, so the longer you can resist opening the seal, the more intense the flavour will become. If you plan to store the cheese for an extended period, consider freezing it to prolong its shelf life beyond two weeks.
Cheddar Cheese: A Complete Protein?
You may want to see also
Storing the cheese
Wrapping and Sealing:
Start by wrapping the smoked cheddar cheese nicely in parchment paper. This initial layer will help protect the cheese and keep it intact. After wrapping it in parchment, the next step is vacuum sealing. Vacuum sealing is highly recommended as it helps to remove all the air and create an airtight environment, which is crucial for long-term storage.
Refrigeration:
Once the cheese is wrapped and vacuum-sealed, it's time to place it in the refrigerator. Store the cheese in the bottom drawer of your refrigerator, which is usually the coldest area. Aim to keep the temperature very cold, ideally below 50°F (10°C), but be careful not to let it freeze. Freezing cheese can negatively affect its texture, making it crumbly and less creamy.
Storage Duration:
The storage duration for smoked cheddar cheese depends on various factors, including the moisture content of the cheese, the quality of the seal, and whether any cross-contamination occurred. On average, vacuum-sealed smoked cheddar cheese can last in the refrigerator for several weeks to several months. Some people have reported consuming cheese stored this way for up to a year or more, with the flavor improving over time.
Freezing:
If you have a large batch of smoked cheddar cheese and want to store it for an extended period, you can consider freezing it. Vacuum sealing is crucial for this step, as it helps prevent freezer burn and maintains the cheese's quality. Frozen vacuum-sealed cheese can last for up to eight months or even longer. However, keep in mind that freezing cheese can alter its texture, so it is best to use frozen cheese in cooked dishes rather than as a standalone snack.
Bringing to Room Temperature:
Before serving or consuming the smoked cheddar cheese, it is recommended to let it come to room temperature. Remove the cheese from the refrigerator and vacuum-sealed packaging and let it breathe for a while. This allows the smoky flavors to truly shine and enhances your tasting experience.
Remember, smoking is a form of food preservation, but heat can break down cheese over time. Therefore, always aim for cold smoking and store your smoked cheddar cheese in a cold refrigerator to extend its shelf life and maintain its quality.
Imitation Cheddar Cheese: What's the Deal?
You may want to see also
Frequently asked questions
Cut the cheddar into 2-inch by 2-inch by 1-inch blocks. You can also cut the cheese into 4-inch chunks if you prefer. Place the cheese in the freezer for an hour to cool it to the optimum smoking temperature. Remove the cheese from the freezer and brush it lightly with maple syrup.
Fill the smoker with wood pellets or apple pucks. Light the smoker and let it burn for a few minutes, then blow out the flame. Make sure the smoker is in the shade and the ambient temperature is low.
Smoke the cheese for 1.5 to 2.5 hours. If you want a lighter smoke flavour, leave the cheese in the smoker for around 1 hour. Check on the cheese every hour to ensure it's not melting.
After smoking, let the cheese rest at room temperature for an hour. Then, wrap the cheese in parchment paper or plastic wrap and place it in the refrigerator for about 24 hours. After 24 hours, vacuum seal the cheese and let it sit in the fridge for a minimum of 1 week, preferably 2 weeks.
