Andy Montoya
Smoking cheese is a great way to add flavour and impress at your next barbecue. The process involves cold smoking blocks of cheese on a charcoal grill or in a smoker for a few hours at a low temperature. The ideal temperature range for cold smoking is between 65°F and 85°F, ensuring the cheese is smoked without being cooked. The type of cheese is important, with hard or semi-hard cheeses like cheddar, gouda, mozzarella, or pepper jack absorbing flavours and holding their shape better. Once the cheese is smoked, it should be wrapped and stored in the refrigerator for at least a week to allow the flavours to develop.
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What You'll Learn
Choosing the right grill
When it comes to choosing the right grill for smoking cheese, there are a few key factors to consider. Firstly, it is important to select a grill that has good ventilation. This is crucial as you need to ensure proper airflow around the cheese to allow the smoke to coat every side evenly. Poor ventilation can also cause the temperature inside the grill to rise too high, which can lead to melting or overheating of the cheese. Ideally, the temperature inside the grill should not exceed 90 degrees Fahrenheit when smoking cheese.
Another factor to consider is the type of grill. There are several options available, including an outdoor grill, a smoker, or a charcoal grill. If you opt for a smoker, you can choose between a tube smoker, which is compact and long-lasting, or a pellet smoker, which uses wood pellets to generate smoke. Alternatively, you can use a regular grill, but you will need to smoke as indirectly as possible, placing the cheese over an aluminium pan of ice to keep the temperature down.
Additionally, it is important to consider the size of the grill. Choose a grill that is large enough to accommodate the amount of cheese you plan to smoke, ensuring that there is adequate space between the cheese blocks for proper airflow. If you are using a tube smoker, make sure there is enough space between the tube and the sides of the grill to prevent the risk of fire.
Lastly, it is worth considering the ease of use and maintenance of the grill. Look for a grill that is easy to set up, light, and control the temperature. Additionally, opt for a grill that is easy to clean and maintain, as proper maintenance will ensure the longevity of your equipment and the quality of your smoked cheese.
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Selecting the best cheese
When selecting a cheese to smoke on a grill, it is recommended to choose a hard or semi-hard cheese. Soft cheeses tend to absorb too much smoke flavour and can be difficult to keep from falling through the grill grates.
Cheddar is a popular choice for smoking, with some recommending a sharp cheddar, while others suggest Armstrong Old Cheddar due to its dryness, which allows it to absorb flavours effectively. Other recommended hard or semi-hard cheeses include gouda, muenster, mozzarella, pepper jack, and gruyere.
If you are looking for something a little different, you could try smoking cream cheese. It can be seasoned with a rub or jelly and makes for a good dip.
For the best results, it is recommended to purchase large blocks of cheese and cut them into 2-3 inch bricks. This will give you more control over the smoking process and help prevent the cheese from falling through the grill grates.
Finally, it is important to consider the temperature and weather conditions when selecting your cheese. Smoking cheese is best done in cool temperatures, ideally between -5 and -10 degrees Celsius. At higher temperatures, the cheese may become too oily or prone to sweating, affecting the final flavour and texture.
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Preparing the cheese
Firstly, it is recommended to choose a semi-hard or hard cheese, such as cheddar, gouda, mozzarella, or pepper jack. These cheeses hold up well to smoking and absorb the flavour nicely. Soft cheeses tend to take on too much smoke flavour and can be difficult to work with as they may fall through the grill grates. It is best to purchase large blocks of cheese and cut them into 2-inch or 4-inch bricks.
Once you have selected your cheese, it is important to let it come to room temperature before smoking. This can be done by removing the cheese from the fridge at least two hours before smoking. If any moisture forms on the cheese, gently wipe it away. However, on particularly cold days, this step may be skipped as cheese rarely sweats in chilly temperatures.
Some people also recommend glazing the cheese before smoking. A light brushing of pure maple syrup can add a hint of sweetness and help keep the cheese moist, while also providing a better surface for the smoke to stick to.
After the cheese has reached room temperature and been glazed (if desired), it is time to arrange the cheese on the grill. Place the cheese on a grill pan with holes or directly on the grate, ensuring that the pieces do not touch each other. Proper airflow around the blocks allows the smoke to coat every side evenly.
By following these steps, you will be able to properly prepare your cheese for smoking on a grill, setting yourself up for success in creating delicious smoked cheese.
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Smoking the cheese
Choose the Right Cheese
Select a hard or semi-hard cheese, such as cheddar, gouda, mozzarella, or pepper jack. These varieties hold up well during smoking and absorb flavours nicely. It is recommended to purchase large blocks and cut them into 2-3 inch bricks.
Prepare the Cheese
Some people like to glaze their cheese with a light brushing of maple syrup before smoking, as it adds a hint of sweetness and helps keep the cheese moist. It is best to remove the cheese from the freezer and bring it to room temperature before applying the syrup.
Set Up Your Grill or Smoker
Select an outdoor grill or smoker with good ventilation and the ability to easily track the temperature. The ideal temperature range for cold smoking is between 65°F and 85°F, ensuring the cheese is smoked without being cooked. Place a pan of ice inside to help keep the temperature down.
Light the Smoker
Use a tube smoker or a smoke tube with pellets, following the manufacturer's instructions. Ensure there are no open flames, just steady smoke.
Arrange the Cheese
Place the blocks of cheese on a wire rack or directly on the grill grates, ensuring they are not touching and that there is proper airflow around each piece.
Smoke the Cheese
Close the lid and smoke the cheese for 1-2 hours, depending on your desired smoke intensity. For a lighter smoke flavour, one hour should be enough, while two hours will result in a bolder smoke flavour.
Wrap and Refrigerate
Once the cheese is done smoking, remove it from the grill and wrap it in parchment or butcher paper. Then, place it in the refrigerator for at least a week to allow the flavours to meld and mellow. For the best results, wait for about two weeks.
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Storing the cheese
Storing your smoked cheese correctly is essential to preserving its flavour and texture. The first step is to let the cheese rest in the refrigerator. This allows the smoky flavour to settle and soften the cheese, improving its taste. Some sources recommend leaving the cheese uncovered, while others suggest wrapping it in parchment paper or plastic wrap. After 24 hours to a few days, you can then vacuum seal the cheese.
Vacuum sealing is the best way to make your smoked cheese last for several months. It can be stored in the refrigerator for up to 6-12 months, or even longer if frozen. One source mentions that their vacuum-sealed smoked cheese lasted for over a year in the refrigerator. However, another source states that they were unhappy with the texture of the cheese after freezing. Therefore, it is recommended to only freeze your cheese if you plan to consume it within eight months, to ensure the best quality.
When storing your smoked cheese, it is important to keep it away from the doors of the refrigerator and not to place it directly on the shelves, especially if the fridge is "self-defrosting". This will help maintain a consistent temperature and prevent the cheese from spoiling.
Additionally, it is worth noting that the cheese should be allowed to breathe a bit after smoking and before vacuum sealing. Some people also recommend placing the cheese in a paper bag for a few days before vacuum sealing to help absorb any moisture. However, leaving it in the paper bag for too long may result in dry edges.
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Frequently asked questions
You can use an outdoor grill or smoker to smoke your cheese. The grill does not need to be turned on as it is simply acting as a vessel for holding your cheese and keeping the smoke flowing around it. Be sure to use a grill that has good ventilation and one that you can easily track the temperature inside.
It is recommended to use semi-hard or hard cheeses such as cheddar, gouda, mozzarella, or pepper jack. These cheeses hold up well to smoking and absorb the flavor nicely. Soft cheeses tend to take on too much smoke flavor and can be difficult to keep from falling through the grill grates.
Cut your cheese into 2-inch by 3-inch blocks. You can also brush the cheese with a light coating of maple syrup to help keep it moist and give the smoke a better surface to stick to. Allow the cheese to come to room temperature before placing it in the smoker to prevent condensation.
Smoke the cheese for 1-2 hours, depending on your desired level of smokiness. For a lighter smoke flavor, smoke for 1 hour, and for a bolder flavor, smoke for 2 hours. After smoking, wrap the cheese and refrigerate it for at least a week to allow the flavors to meld and mellow. For the best taste, wait two weeks before enjoying.
