Andy Montoya
Smoking your own cheddar cheese at home is a fun and rewarding process, but it can be challenging to get right. There are many variables involved, and it often requires a lot of trial and error before you hit that winning recipe. If you're willing to put in the time and effort, you can end up with a delicious homemade gourmet product. In this article, we will introduce you to the process of smoking cheddar cheese, outline the equipment you will need, and provide some tips and tricks to help you achieve the best results.
How to Smoke Cheddar Cheese
| Characteristics | Values |
|---|---|
| Cheese Type | Cheddar |
| Cheese Brand | Armstrong Old Cheddar, Tillamook, Kraft, Crystal Farms, Murray's Sharp White Cheddar |
| Cheese Texture | Drier, with small crevices and pockets on the surface |
| Glaze | Pure maple syrup |
| Temperature | 14 to 23 degrees Fahrenheit, or 32 to 41 degrees Fahrenheit |
| Smoking Time | 1-2 hours |
| Post-Smoking Treatment | Wrap in parchment or untreated butcher paper, then refrigerate for 24-48 hours |
| Sealing | Vacuum seal, or use zip-top freezer bags |
| Aging Time | Minimum of 2 weeks, 2 months is better |
| Storage Temperature | Refrigerator |
| Additional Notes | Wear latex gloves when handling cheese to prevent mold and bacteria transfer |
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What You'll Learn
Choosing the right cheese
When it comes to choosing the right cheese to smoke, there are several factors to consider. Firstly, it is recommended to opt for hard or semi-hard cheeses, as they tend to be more forgiving and easier to work with. Soft cheeses can be tricky due to their texture; they tend to absorb too much smoke flavour and can be challenging to handle on grill grates.
Pressed cheeses with semi-hard to hard textures are ideal, as they can withstand higher temperatures without melting. Their denser structure allows the smoke's aroma and flavour to infuse gradually without overwhelming the cheese's natural taste. Examples of suitable semi-hard cheeses include cheddar, gouda, muenster, and mozzarella.
If you prefer a milder, more subtly smoked cheese, consider using a younger, softer variety of cheese, such as Gruyère. This Swiss cheese, made from the finest local raw cow's milk, has a soft and refined taste with sweet notes when aged between 6 and 9 months. Another option is pasta filata cheeses, which have delicately mild flavours that pair beautifully with the smokiness of the wood.
When selecting a cheese, it's important to consider the type of wood you'll be using for smoking. Fruitwoods like apple, cherry, and maple are ideal for milder cheeses as they impart a tangy, sweet, and mild flavour. Harder cheeses like cheddar can stand up to stronger woods such as hickory, which has a more intense aroma. Oak is also a versatile option that works well with most hard cheeses and won't leave an overpowering aftertaste.
Ultimately, the choice of cheese comes down to personal preference. Experiment with different varieties and smoking techniques to find the combination you enjoy the most. Remember, factors like temperature, wood type, and smoking duration will also influence the final flavour and texture of your smoked cheese.
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Preparing the cheese
To start, you'll need to select the right cheese for smoking. Cheddar cheese is a great option, and it's recommended to use a drier variety such as Armstrong Old Cheddar, as it has small crevices and pockets on its surface that can hold the smoke and glaze well. The shape of this cheese also makes it perfect for smoking. It's important to note that most commercial packaged cheeses can be used, but they may be a bit oily and prone to sweating, even at lower temperatures.
Once you have your cheese, you can enhance its flavour by glazing it. A light brushing of pure maple syrup is a great option, as it balances the richness of the smoke and the sharpness of the cheese. The syrup also helps keep the cheese moist and provides a better surface for the smoke to stick to.
When preparing the cheese, it's important to consider the ambient temperature. Smoking cheese is typically done when the outdoor temperature is cool, ideally between −5 and −10 degrees Celsius or in the 60's Fahrenheit or below. This helps ensure the cheese doesn't melt during the smoking process.
Before smoking, let the cheese come to room temperature, around 68-70°F (20-21°C). This helps the cheese absorb the smoke flavour more effectively. You can arrange the cheese blocks on a wire rack or directly on the grates of your smoker or grill, ensuring they aren't touching and that there is airflow around each piece.
If you're using a smoker, you can fill it with flavour wood pellets, such as pecan pellets or competition blend pellets, following the manufacturer's instructions. Alternatively, you can use a few lit briquettes with a chunk of smoke wood, such as apple wood or cherry wood.
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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 available. If you don't have a smoker, you can use a grill or even a regular oven, but ensure it has a smoke setting or can reach low temperatures. Additionally, ensure your smoker has good airflow, as proper ventilation is essential for effective smoking.
For the smoke source, you can use wood pellets or chunks of smoke wood. If using wood pellets, fill the smoker tube with flavour wood pellets following the manufacturer's instructions. Common options include pecan pellets, competition blend pellets, or the Lumber Jack brand, which includes tree bark in their pellets for added tree oils. Alternatively, you can use a chunk of smoke wood such as apple wood or cherry wood, which provides colour and flavour to the surface of the cheese.
Before placing the cheese in the smoker, ensure the smoker is in the shade, even if it's a cool day, as direct sunlight can increase the temperature. It is also important to wear latex gloves when handling the cheese to prevent oils and bacteria from your hands from transferring to the cheese, reducing the risk of mould and extending its shelf life.
Once your smoker is prepared, you can adjust the temperature settings. Smoking cheese is typically done at low temperatures, ideally below 70°F, but no higher than 90°F. If using an oven, set it to its lowest setting, around 160°F or the "Smoke" setting if available. Remember, if the temperature is too high, the cheese may melt, so keep an eye on it during the smoking process.
Finally, arrange the cheese in the smoker. Place 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 sliced cheese, you can lay them out neatly or freestyle on a pan or rack.
Now that your smoker is prepared, you can begin the smoking process. Remember to monitor the temperature and adjust as needed to avoid melting the cheese. Smoking times can vary, but typically, 1-2 hours is sufficient.
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Smoking the cheese
Smoking cheese can be a fun activity, but it requires patience and experimentation. The first step is to select a suitable cheese. Armstrong Old Cheddar is a good choice, as its dry texture and small crevices on the surface make it ideal for holding smoke and glaze. The shape of this cheese also makes it perfect for smoking.
Before smoking, it is recommended to bring the cheese to room temperature, around 68-70°F (20-21°C). This ensures the cheese is ready for optimal smoking. Some people also suggest glazing the cheese with a light brushing of pure maple syrup. The maple syrup not only adds a hint of sweetness but also helps keep the cheese moist, improves smoke adhesion, and does not affect flavour penetration.
Once the cheese is prepared, it's time to set up your smoker. If using a grill, any variety will do – it doesn't have to be fancy or expensive. You can also use a Weber Smokey Mountain Cooker or a similar device. Ensure the smoker is in a shaded area, as it can get hot even if the ambient temperature is cool. If using wood pellets, light them according to the manufacturer's instructions. The type of wood you use is up to you; some people use pecan pellets, while others use a competition blend or applewood.
Now, it's time to arrange the cheese on the smoker's grates or cooking racks, ensuring the pieces aren't touching and there is airflow around each piece. If you're using a grill, you can place the cheese directly on the grates or use a grill basket. Close the lid and start smoking! The ideal smoking temperature range is between 60°F and 90°F (15°C and 32°C). Smoke the cheese for around 1-2 hours, or 3-4 hours if you're using the Weber Smokey Mountain Cooker.
After smoking, remove the cheese 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, use a zip-top freezer bag and remove as much air as possible. Label and date the cheese, then refrigerate for a minimum of two weeks to allow the smoke flavour to mellow. The longer you can leave it, the better – some people recommend up to two months.
Finally, enjoy your homemade smoked cheddar! It's perfect as a snack, sandwich filling, or flavour booster for pasta, soups, burgers, or pizzas.
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Storing the cheese
Storing your smoked cheddar cheese is an important step in the process of smoking cheese. The first step is to let the cheese cool down. Then, you can wrap the cheese in parchment paper or plastic wrap. You can double wrap the cheese to ensure that it is airtight. The next step is to vacuum seal the cheese. This will help the smoke to penetrate deeper into the cheese and also act as a preservative.
Once vacuum-sealed, the smoked cheddar cheese can be stored in the refrigerator for up to 6 months. It is recommended to store the cheese in the bottom drawer of the refrigerator. If you are planning to consume the cheese within a few weeks, it can be stored in the refrigerator without vacuum sealing. However, it is important to note that the cheese should be consumed within a few weeks to a month as the aging process slows down after vacuum sealing.
Additionally, it is possible to store vacuum-sealed smoked cheese at room temperature for a short period of time, such as during travel or transportation. But it is not recommended to leave the cheese unrefrigerated for more than 10 hours.
Proper storage of smoked cheddar cheese will ensure that it remains safe to consume and retains its delicious smoky flavor.
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Frequently asked questions
Armstrong Old Cheddar is a good choice as it is drier than other commercial cheeses and has small crevices and pockets on its surface to hold the smoke and glaze.
If you want to add herbs, salts or other ingredients to the outside of the cheese, prepare the cheese by bringing it to room temperature and placing it on a wire rack. If you don't want to add any ingredients, you can simply put the cheese directly on the grates of your smoker or grill.
Smoke the cheese for 1-2 hours. If you are cold smoking, smoke for 3-4 hours.
