Patrick Oconnell
Smoking cheese is a great way to elevate your meals or party appetizers. The process of cold smoking infuses food with a smoky flavour without cooking it. The milk fat in the cheese rises to the surface and creates a preservative skin around the outer layer, and the longer the smoke, the thicker and harder this layer is and the stronger the flavour. You can smoke cheese on a pellet grill by using a smoke tube, which generates smoke without adding heat. The key is to keep the temperature below 90 degrees Fahrenheit to prevent the cheese from melting.
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| Characteristics | Values |
|---|---|
| Type of Cheese | Hard or semi-hard cheeses are best for smoking. Soft cheeses tend to absorb too much smoke flavor and can melt through the grill grates. |
| Cheese Recommendations | Cheddar, hard mozzarella, pepper jack, gouda, and Monterey Jack. |
| Grill Type | Pellet grills are ideal for low and slow smoking. |
| Temperature | Keep the temperature below 90°F. |
| Smoke Tube | Use a smoke tube to generate smoke without adding heat. |
| Wood Pellets | Apple, cherry, maple, or pecan wood pellets are recommended for a subtle smoky flavor. For a more robust flavor, try hickory or oak. |
| Preparation | Dry out the cheese by leaving it unwrapped in the refrigerator overnight. Before smoking, let it sit at room temperature. |
| Smoking Time | Smoke the cheese for 2-4 hours, depending on the desired level of smokiness. |
| Rotation | Rotate the cheese every 15-30 minutes to ensure even smoking. |
| Cooling | After smoking, wrap the cheese in parchment paper or butcher paper and refrigerate for 24-48 hours. |
| Storage | Remove the cheese from the paper, vacuum seal it, and store it in the refrigerator for up to 2 weeks to allow the smoky flavor to penetrate. |
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What You'll Learn
Choosing the right cheese
Smoking cheese on a pellet grill is a great way to elevate your meals or party appetizers. The cold-smoked method is quite simple, and all you need is a smoke tube and a little patience.
When it comes to choosing the right cheese, it is recommended to use harder cheeses or semi-hard cheeses as they are less likely to melt during the smoking process. Soft cheeses tend to absorb too much smoke flavour and can be difficult to handle due to their consistency.
Some popular options for smoking include:
- Cheddar – a mild or sharp variety works well.
- Gouda – its creamy, buttery texture tastes wonderful when smoked.
- Mozzarella – this can be added to pizzas or pasta for a smoky twist.
- Monterey Jack – a great option for a cheese board, especially if you want to add a kick of spice with pepper jack.
- Provolone – this pairs well with roast beef sandwiches.
You can also experiment with other hard or semi-hard cheeses such as Gruyère, Swiss, or Colby. Feel free to choose your favourite cheese, but keep in mind that softer cheeses like Brie may not give you the desired results.
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Preparing the grill
If your grill has a sear plate, you can close it to allow for indirect heat circulation, similar to a convection oven. This is important because direct heat can cause the cheese to melt or overcook. To further regulate the temperature, you can place an aluminium tray filled with ice within the grill, helping to keep the cheese cool while infusing it with smoke flavour.
When preparing the grill, it is essential to use the right type of wood pellets. Food-grade pellets are crucial, as other types of wood can be toxic or unpleasant-tasting. The specific choice of hardwood pellets will depend on your desired cheese flavour. For example, maple-flavoured pellets will impart a sweet and subtle smoky taste.
Additionally, if your pellet grill does not have a cold smoke cabinet, you will need a smoke tube. This device generates smoke without adding heat, ensuring the cheese remains solid and intact during the smoking process. The smoke tube is placed inside the grill, and you can light the pellets within it using a butane torch.
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Lighting the smoker
Firstly, it is important to ensure that your cheese is prepared correctly before you begin the smoking process. Start by drying out your chosen cheese by leaving it unwrapped in the refrigerator overnight. This step helps to preserve the cheese, preventing bacterial growth during smoking and storage. After this, allow the cheese to reach room temperature before placing it in the smoker.
When you are ready to begin smoking, it is recommended to use a smoke tube device, which will generate smoke without adding heat to the grill. This is important to ensure the cheese does not melt. Place the smoke tube inside the pellet grill, ensuring it is far from the heat source and close to the cheese. The smoke tube should be filled with wood pellets, which will produce the smoke that infuses with the cheese.
For optimal results, it is advised to keep the internal temperature of the pellet grill below 90 degrees Fahrenheit (or 68-86 degrees Fahrenheit for cold smoking), so ensure your grill is set to a low temperature. Pellet grills are efficient for low and slow smoking, so take advantage of this by smoking your cheese slowly. The length of time you smoke the cheese depends on the desired strength of the smoke flavour. Remember to keep the grill closed to contain the smoke and circulate the heat effectively.
During the smoking process, it is important to rotate the cheese every 15 to 30 minutes to ensure each side is evenly smoked. This will ensure a consistent flavour and texture throughout the cheese. After smoking, allow the cheese to cool completely before wrapping it in parchment paper or plastic wrap, or using a vacuum sealer for storage.
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Smoking the cheese
Smoking cheese is a great way to elevate your meals or party appetisers. The cold-smoking process is fairly simple and can be done on a pellet grill. It involves smoking the cheese at a low temperature, infusing it with a smoky flavour without cooking it. The milk fat in the cheese rises to the surface during smoking, creating a preservative layer around the cheese. The longer the smoke, the thicker and harder this layer becomes, and the stronger the flavour.
To start, you'll need to select a grill. An outdoor grill or smoker will work, as long as it can maintain a low temperature. If your grill doesn't have a cold smoke cabinet, you'll need a smoking device like a smoke tube, which generates smoke without heat. The A-MAZE-N tube smoker is a popular option.
Next, prepare your cheese. Hard or semi-hard cheeses are best, as soft cheeses can take on too much smoke flavour and may melt. Popular choices include cheddar, gouda, mozzarella, and Monterey Jack. You can coat the cheese with olive oil spray and seasonings like Everything seasoning for added flavour and texture.
Now, you're ready to begin smoking. Place an aluminium pan filled with ice or ice water on the rack below the one holding your cheese. This will help keep the cheese cool during smoking. If your smoker has a lower rack, you can place the cheese above it. If not, you can place a grill grate on top of the pan and then put the cheese on the grate. Make sure there is space between the cheeses for the smoke to penetrate and circulate. Close the lid of the grill and light the smoker or smoke tube. The ideal temperature for smoking cheese is between 68°F and 86°F (below 90°F).
Let the cheese smoke for 1-4 hours, depending on how strong you want the flavour to be. Remember to rotate the cheese every 15-30 minutes to ensure even smoking. If the smoke dies down, add more wood pellets or charcoal briquettes as needed.
Once the cheese is done smoking, remove it from the grill and wrap it in parchment or cheese paper. Let it sit at room temperature for a bit, then refrigerate for 24-48 hours. Finally, vacuum seal the cheese and store it in the fridge for at least two weeks. This resting period allows the flavour to permeate the cheese as it rests, and the fat and proteins settle.
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Sealing and storing the cheese
After smoking your cheese, it's important to let it rest before sealing and storing it. This allows the smoky flavour to settle, improving the overall taste. The longer you let it rest, the better it will taste. Wrap the cheese in paper or cloth while it's resting. You can use butcher paper, parchment paper, wax paper, or a paper or cloth bag with a small opening. This allows the cheese to breathe and prevents it from getting too moist. It is recommended to let the smoked cheese rest for at least 24 hours before sealing, with some people suggesting resting times of up to a week.
Once the cheese has rested, you can vacuum seal it. Vacuum sealing is the best option to ensure long-term storage, as it helps to mellow out the smoke flavour and improves the taste. It also allows the cheese to soften and gives time for any oil to be reabsorbed. Vacuum sealers work by drawing all the air out of the storage bag and sealing it tight. This reduces the cheese's exposure to bacteria and other elements that cause deterioration. A tight seal also retains moisture and flavour. If you don't have access to a vacuum sealer, you can use a good-quality plastic freezer bag and remove as much air as possible before sealing. One technique to remove air from the bag is to submerge the bag underwater, leaving the top open edge above the water level. The pressure of the water will force the air out of the bag.
After sealing, the cheese should be placed in the fridge for about two weeks to allow the smoke flavour to distribute and mellow out further. The length of time the cheese will last depends on the type of cheese and how it is stored. Correctly sealed cheese can be stored for 6-12 months without affecting the smoky flavour. It can be stored for up to a year in vacuum packaging in refrigeration. When it comes time to defrost the cheese, leave it in the plastic wrap it was stored in to help retain the flavour and moisture as it thaws. This should be done slowly in the refrigerator over several days before consumption.
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Frequently asked questions
The ideal temperature for smoking cheese is between 68°F and 86°F. It is important to keep the temperature below 90°F to prevent the cheese from melting.
Fruit woods such as apple, cherry, maple, or pecan are recommended for a subtle smoky flavor. For a more robust flavor, you can use hickory or oak.
The smoking time depends on your preference for smoke flavor. For a light smoke flavor, smoke the cheese for about 2 hours. For a stronger flavor, smoke for at least 3 to 4 hours.
