Andy Montoya
Smoking cheese is a great way to add a smooth, rich flavor with a hint of toasted earthiness. The process involves smoking blocks of cheese on a charcoal grill or in a smoker for a few hours at a low temperature, allowing the smoke to fill the chamber and penetrate the cheese without melting it. This technique works best with hard or semi-hard cheeses, as soft cheeses can take on too much smoke flavor and may fall through grill grates. To get started, you'll need an outdoor grill or smoker, wood pellets or chips, and your favorite hard or semi-hard cheese. The ideal temperature range for cold smoking cheese is between 65°F and 85°F, with some sources recommending a maximum of 75°F. The smoking process can take anywhere from 1 to 4 hours, depending on the desired level of smokiness. After smoking, the cheese should be wrapped and refrigerated for at least 24 hours to allow the smoke flavor to penetrate and age.
How to Smoke Cheese
| Characteristics | Values |
|---|---|
| Cheese type | Hard or semi-hard cheeses are recommended. Suggested types include cheddar, mozzarella, pepper jack, gouda, gruyere, Swiss, and havarti. |
| Cheese preparation | Cut the cheese into 2-inch by 4-inch slabs, or 4-inch squares, to maximize surface area for smoking. |
| Glaze | Optional. Brush the cheese lightly with maple syrup before smoking to add sweetness and help the smoke stick to the cheese. |
| Smoking method | Smoke the cheese using a grill or smoker. If using a grill, place the cheese on a wire rack over a pan of ice to regulate temperature. |
| Smoke source | Use wood pellets, wood chips, or natural lump charcoal to generate smoke. Recommended wood types include oak, pecan, cherry, maple, apple, hickory, and mesquite. |
| Smoking time and temperature | Smoke the cheese for 1-3 hours at a low temperature between 60-85°F (-5 to 24°C). Rotate the cheese every 30 minutes for even smoking. |
| Post-smoking treatment | Let the cheese rest at room temperature for an hour, then wrap in parchment paper and refrigerate for 24-48 hours. Vacuum seal the cheese, then store in the fridge for at least a week before consuming. |
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What You'll Learn
Choose a grill or smoker
When it comes to choosing a grill or smoker for smoking cheese, you have a few options. You can use a regular grill, a pellet grill or smoker, or a smoke generator device.
If you opt for a regular grill, it's important to remember that you'll be using it to cold smoke the cheese, so there's no need to preheat it. Make sure your grill has good ventilation and that you can easily monitor the temperature. The temperature should not exceed 90 degrees Fahrenheit when smoking cheese, as the fatty milk solids start to liquefy at this temperature. To keep the temperature low, you can use an aluminium pan of ice underneath the grill grates. You can also place the cheese on a wire rack above the ice to ensure proper airflow. Additionally, if your grill has adjustable grates or a coal pan, you can lower the level to get the cheese closer to the smoke source. If not, you can use disposable aluminium pans to raise the cheese pan.
If you decide to go with a pellet grill or smoker, you'll need to set it to a low temperature, usually around 200-275°F. This type of grill uses wood pellets or charcoal as the heat source to produce smoke.
Another option is to use a smoke generator device or a smoker tube, which can be placed directly on the grill grates of your regular grill. These devices create a large amount of smoke without generating heat, making them perfect for cold smoking cheese. Smoke tubes are inexpensive, usually costing around $20. To use a smoke tube, fill it with wood pellets and light them with a butane or propane torch. Allow the smoke to build for a few minutes before placing the cheese in the grill chamber.
When choosing a grill or smoker, consider the size of your cheese blocks and the type of wood or pellets you plan to use. Some smoke tubes and grills may be better suited for larger or smaller blocks of cheese, and different types of wood will impart unique flavours to your smoked cheese.
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Prepare the cheese
Preparing the cheese is a crucial step in the smoking process. It is recommended to use hard or semi-hard cheeses, such as cheddar, mozzarella, pepper jack, gouda, gruyere, Swiss, or Havarti. These cheeses are less likely to melt during the smoking process and can better withstand the heat.
Start by cutting the cheese into slabs or bricks of approximately 2 inches by 4 inches, with a length of around 7 to 10 inches. This size maximizes the surface area exposed to the smoke while keeping the cheese intact. If the outdoor temperature is above 75°F, it is advisable to place the cheese in the freezer for about 20 minutes before smoking to harden it.
Some people also suggest lightly brushing the cheese with maple syrup before smoking. The maple syrup adds a hint of sweetness and helps the smoke adhere better to the cheese. It also keeps the cheese moist and prevents it from drying out too much during the smoking process.
If you are using wood chips or pellets for smoking, it is important to soak them in water for about 45 minutes before starting the smoking process. This ensures that they smolder and create smoke without generating too much heat, which could melt the cheese.
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Prepare the smoke
Preparing the smoke for smoking cheese requires a few steps. Firstly, you need to select the right type of wood for your smoke. Fruit woods, such as apple, are popular choices, but you can also use other types of wood such as oak, pecan, cherry, maple, hickory, or mesquite. If you're using wood chips, be sure to soak them in water for about 45 minutes before smoking to prevent excessive heat.
Next, you'll need to set up your smoker. If you have a grill, you can place a disposable aluminum pan filled with ice and a wire rack inside, with the cheese placed on top. This setup helps to regulate temperature and create good circulation. If you don't have a grill, you can use a makeshift box with a hole cut out for air and elevate the smoke source slightly to allow for proper airflow.
Now, it's time to light your smoke source. If using a tube smoker, follow the manufacturer's instructions for lighting, ensuring the flame is extinguished before placing it in your smoker. If using wood pellets, fill a smoker tube and light the pellets at the top with a lighter or torch, letting them burn for about 3-4 minutes before carefully laying the tube horizontally in your smoker.
Finally, adjust your vents to regulate airflow and temperature. If the temperature is above -5°C, open the vents halfway; if it's colder than -10°C, close them more. Remember, the ideal temperature range for cold smoking cheese is between 65°F and 85°F.
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Smoke the cheese
Smoking cheese is a great way to add flavour to your cheese. It is important to note that the cheese is not actually getting high, but rather absorbing the smokey flavour.
To smoke cheese, you will need a grill or smoker, some wood pellets or chips, and cheese. It is recommended to use a hard or semi-hard cheese, such as cheddar, mozzarella, pepper jack, or gouda, as soft cheeses can fall through the grill grates and absorb too much smoke flavour. Cut the cheese into 2- to 4-inch slabs or chunks to maximize surface area for the smoke to penetrate.
Before smoking, it is important to ensure the ambient temperature is cool, ideally below 75°F, with the smoker in the shade. If the temperature is too warm, place the cheese in the freezer for about 20 minutes. You can also brush the cheese with maple syrup to help the smoke adhere and keep the cheese moist.
To create the smoke, use wood pellets or chips such as oak, pecan, cherry, maple, apple, hickory, or mesquite. Soak the wood chips in water for about 45 minutes before smoking to generate more smoke and less heat. Place the cheese on a wire rack or directly on the grates of the smoker or grill, ensuring adequate ventilation. Light the wood pellets or chips and allow them to burn for a few minutes before placing them in the smoker.
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Seal and store the cheese
Once you've smoked your cheese, you'll need to seal and store it properly to preserve its flavour and texture. Here's a step-by-step guide:
Wrap the Cheese:
Firstly, remove the cheese from the smoker and let it rest. It's recommended to leave the cheese out at room temperature for about an hour to stabilise the temperature. This step is important as it helps prevent condensation from forming inside your packaging, which can affect the quality of your cheese.
After the cheese has rested, wrap each piece individually in parchment paper or butcher paper. This initial wrapping serves as a protective barrier and allows the cheese to breathe.
Refrigerate:
Place the wrapped cheese in the refrigerator. The length of time varies depending on the source, but generally, it's recommended to leave the cheese in the fridge for at least 24 hours to a few days. During this time, the smoke flavour will continue to penetrate and intensify in the cheese.
Vacuum Seal:
After the refrigeration period, it's time to vacuum seal the cheese. Remove the cheese from its initial wrapping and use a vacuum sealer to seal each block of cheese individually in its own vacuum bag. This step is crucial for long-term storage as it helps prevent oxidation and mould growth.
If you don't have access to a vacuum sealer, you can use zip-top freezer bags or plastic wrap. Squeeze out as much air as possible to create a tight seal. Press'n Seal plastic wrap is recommended by some sources, as it doesn't affect the moisture or taste of the cheese.
Store in the Fridge:
Finally, store your vacuum-sealed cheese in the fridge. Properly sealed smoked cheese can last for several weeks to months in the refrigerator. The exact duration depends on the type of cheese and the smoking method used.
Remember, smoked cheese is best enjoyed after it has had time to rest and age. The flavours will continue to develop and improve over time.
Now you know the basics of sealing and storing your smoked cheese. With proper storage, you can enjoy your delicious, homemade smoked cheese for weeks to come!
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Frequently asked questions
It is recommended to smoke hard or semi-hard cheeses, such as cheddar, pepper jack, mozzarella, gouda, gruyere, swiss, or havarti. Soft cheeses can also be smoked, but the method is different.
There are several ways to create smoke for cheese, including natural lump charcoal and wood chips, sawdust, straw, and hay. It is recommended to use wood pellets and a smoke tube, as this provides a simple and efficient method for smoking cheese. The smoke tube should be lit according to the manufacturer's instructions, and the cheese should be arranged on grates with adequate ventilation. The cheese should be smoked for 1-3 hours, depending on the desired level of smokiness.
After smoking, the cheese should be removed from the smoker and wrapped in parchment or butcher paper. It should then be refrigerated for 24-48 hours to allow the smoke flavour to penetrate the cheese. The cheese will be ready to eat after a minimum of one week in the fridge but is preferably left for two weeks.
