Frederic Melton
Smoking cheddar cheese is a simple process that can be done at home with minimal equipment and almost no hands-on time. The Traeger smoker is a popular choice for this task, as it allows you to easily control the temperature and smoke your cheese to perfection. The key challenge when smoking cheddar cheese is balancing the heat source to ensure that the cheese is infused with a smoky flavour without melting. In this article, we will outline the step-by-step process for smoking cheddar cheese on a Traeger, as well as some tips and tricks to enhance the flavour and overall experience.
How to smoke cheddar cheese on a Traeger
| Characteristics | Values |
|---|---|
| Preparation | Set the Traeger to the lowest temperature setting (approximately 160-165°F) or the "Smoke" setting. Place a layer of toothpicks or a wire rack in a half-size pan and lay the cheese on top. |
| Smoking | Place the pan on the grill and close the lid. Smoke the cheese for about 1-2 hours, flipping it halfway through. Add ice to the pan to keep the temperature low. |
| Resting | After smoking, wrap the cheese in parchment paper and refrigerate for 2-3 days to a few weeks to allow the flavours to develop. |
| Serving | Remove the cheese from the refrigerator, unwrap, and slice. Serve with crackers, fruits, jam, or pickled vegetables. |
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What You'll Learn
Choosing the right wood pellets or chips
Wood pellets are made from the byproducts of sawmills, which would otherwise be wasted. The byproducts are ground and dried, then formed into uniform-sized pellets under pressure. Wood pellets are designed to burn hot and long, and they don't need to be soaked like wood chips. They are also convenient and effective compared to other fuels.
When choosing wood pellets or chips for smoking cheddar cheese, it is important to select a type that will complement the cheese without overwhelming its flavour. Pellets are generally preferred over wood chunks or chips because they produce a more consistent smoke.
Some wood types, like hickory, produce an intense, smoky flavour with hints of bacon. This strong flavour is excellent for adding a meaty taste to the smoker but may be too overpowering for milder cheeses. Intense hard cheeses like cheddar can handle this strong flavour, but it is recommended to wrap the cheese in foil to prevent it from becoming too smoky.
For a milder option, applewood pellets offer a subtly sweet flavour that pairs well with a range of cheese types, from soft to semi-hard and hard cheeses. Cherry wood pellets also add a touch of fruity sweetness that complements the flavour of the cheese without overwhelming it.
Ultimately, the choice of wood pellets or chips depends on personal preference and the desired flavour profile. Experimenting with different flavours and types of wood is a great way to find the perfect combination for smoking cheddar cheese on a Traeger.
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Preparing the cheese
Before placing the cheese in the smoker, it is important to let it come to room temperature. This helps to ensure even cooking. You can also experiment with different flavours by adding herbs, salts, or other ingredients to the surface of the cheese before smoking.
When preparing the smoker, it is recommended to use a tube smoker filled with wood pellets, such as pecan or applewood pellets, which can be easily sourced from hardware stores or grocery stores. Place the smoker in a shady area to prevent overheating, and ensure the ambient temperature is low, ideally below 60 degrees Fahrenheit.
Once your smoker is prepared, place the cheese on a wire rack inside the smoker. If you are smoking multiple types of cheese, you can identify them by using half a toothpick in one brand and none in the other, or by marking vacuum bags with a sharpie. Close the lid of the smoker and let the cheese smoke for about 2 hours, flipping the cheese over halfway through to ensure even smoking.
After the smoking process is complete, remove the cheese from the grill and wrap it in parchment paper or butcher paper. It is recommended to let the cheese rest in the refrigerator for at least a couple of days to allow the smoke flavour to mellow and intensify.
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Setting up the Traeger
Next, you'll want to prepare the smoker itself. Fill your smoke tube with wood pellets or chips of your choice; applewood is a popular option, but you can also use pecan or competition blend pellets. If you don't have a smoke tube, you can fill an oven-safe dish with ice and set a wire rack or a layer of toothpicks on top, then place the cheese on that.
Once your pellets or chips are in place, use a heat gun to set them alight. It's important to ensure the pellets are properly aflame before proceeding.
Now, you'll need to set the temperature. Smoking cheese requires a low temperature to prevent the cheese from melting. Set your Traeger to its lowest setting, usually around 160-165°F, or use the "'Smoke'" setting if your Traeger has one. Preheat the smoker for at least 15 minutes with the lid closed.
With the smoker prepared, it's time to add the cheese. Place your blocks of cheese on a wire rack inside the smoker and ensure the lid is closed.
Your Traeger is now set up and ready to begin smoking your cheddar cheese.
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Smoking the cheese
Smoking cheese is a simple process that can be done at home with minimal equipment and almost no hands-on time. The key challenge is balancing the smoke's heat source to produce enough flavour without melting the cheese.
To start, set up your smoker or grill. Fill your smoke tube with wood pellets or chips of your choice. Some popular options include applewood, pecan, and competition blend pellets. If you don't have a smoke tube, you can fill an oven-safe dish with ice and set a wire rack or a layer of toothpicks on top, then place the cheese on the rack.
Place your cheese blocks on the wire rack inside your smoker and close the lid. It is recommended to let the cheese smoke for about 2 hours. After the first hour, flip the cheese over and let it continue smoking for the remaining hour. The lower the temperature, the better, as it will prevent the cheese from melting. Aim for around 160-165°F, or use the "'Smoke'" setting if your smoker has one.
After the smoking process is complete, remove the cheese from the grill and wrap it in parchment paper or butcher paper. Let the cheese rest in the refrigerator for at least 24 hours and up to 2 weeks. The longer the cheese rests, the better the flavour will be. If you plan to add herbs, salts, or other ingredients to the outside of the cheese, now is the time to do so.
Finally, remove the cheese from the refrigerator, unwrap it, and slice it to your desired thickness. Smoked cheddar cheese can be served with crackers, fruits, jam, or pickled vegetables. It can also be used in recipes such as casseroles or mac and cheese. Enjoy the delicious smoky flavour of your homemade smoked cheddar cheese!
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Storing and serving the cheese
Storing and serving smoked cheddar cheese is a straightforward process. Once you've smoked your cheddar cheese, you'll want to let it rest and mature for a while before consuming it. It is recommended to wrap the cheese in parchment or untreated butcher paper and refrigerate it for 24 to 48 hours. After this initial resting period, you can vacuum seal the cheese. If you don't have a vacuum sealer, you can use a zip-top freezer bag, removing as much air as possible. Label and date your cheese and place it back in the refrigerator for at least another two weeks. This waiting period allows the smoke flavor to distribute and mellow throughout the cheese.
Your smoked cheddar cheese will be ready to enjoy after the two-week waiting period. You can simply slice and serve it as a snack, perhaps on a charcuterie board with some crackers or bread. Smoked cheddar cheese also works well as a sandwich addition, melted on a burger, or as a flavor booster in pasta, soups, or dips. If you're feeling generous, you can even gift your homemade smoked cheese to loved ones.
Properly stored, vacuum-sealed smoked cheddar cheese can last for about six months in the refrigerator. Some people have reported consuming blocks of cheese that were stored for up to 12 months without any issues, but this is not recommended beyond that timeframe. Freezing smoked cheese is generally not advised, as it can negatively affect the texture, making it less creamy and smooth and more crumbly.
Remember, smoking and storing cheese is a fun and rewarding process, but it requires some patience. The waiting and resting periods are essential to allow the flavors to develop and mature, resulting in a delicious, homemade smoked cheddar cheese that you can enjoy and share with others.
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Frequently asked questions
You can smoke a block of cheddar cheese as it is, or cut it into slices. You can also smother the cheese in maple syrup or mix in herbs, salts, or other ingredients.
Fill your smoke tube with wood pellets or chips. You can use applewood, pecan pellets, or the "more common" competition blend pellets. Set the Traeger to a low temperature, around 160-165°F, or the "Smoke" setting.
Smoke the cheddar cheese for around 1-2 hours. Flip the cheese over halfway through. The longer you smoke the cheese, the stronger the flavour will be, but be careful not to let it melt.
Wrap the smoked cheddar cheese in parchment paper and let it rest in the fridge for at least 2-3 days to allow the smoke flavour to mellow. Serve with crackers, fruits, jam, or pickled vegetables.
