Bushra Griffith
Smoking feta cheese is a great way to add a unique, nutty, smoky flavour to your dishes. Cold-smoking feta at home is a simple process that requires minimal equipment, and it can be a fun activity to try, especially during the summer. Smoked feta is a great vegetarian option, adding a meaty flavour to dishes such as salads, eggs, and mac and cheese. In this guide, we will walk you through the steps to smoke feta cheese at home, as well as provide some tips and tricks for getting the best results.
How to Smoke Feta Cheese
| Characteristics | Values |
|---|---|
| Smoking Temperature | 90°F (32°C) max |
| Oven Temperature | 140°F (60°C) |
| Smoke Time | 1-6 hours |
| Refrigeration Time | 1-4 weeks |
| Container | Cardboard box, barbecue, refrigerator, tin can, oven |
| Smoke Source | Wood chips, wood pellets, wood dust |
| Cheese Preparation | Dry, room temperature, cut into small pieces |
| Ice | Optional, to keep cheese cool |
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What You'll Learn
Cold-smoking feta cheese
Smoking feta cheese is a great way to add a unique flavour to your dishes. Feta is a great choice of cheese to smoke as its salty tang strikes a mouthwatering contrast with the meaty infused flavour. Cold smoking your own cheese is simple and requires minimal equipment.
Firstly, you need to prepare your smoker. You can use a cardboard box, a small, lidded barbecue, or a dedicated smoker like the ProQ Cold Smoke Generator or the Yoder Smokers pellet grill. If using a cardboard box, place the smoker on a metal baking tray to avoid any potential fire risk. If using a barbecue, place the smoker where the coals would usually go and put the food on the grill. Make sure the barbecue has a lid.
Next, you need to prepare your wood chips. Smoke them in water for about 30 minutes, then drain and add them to your smoker. Alternatively, you can use sawdust, but be careful to ensure it doesn't burst into flames. If you are using a grill, place an aluminium tin of ice directly on the grill grate, and put the cheese in a baking cooling pan on an extra grate.
Now it's time to add the cheese. Feta cheese should be cut into blocks of around 0.5 lb. Place the cheese on the grill grate, making sure it is far away from the heat source and has space for airflow. The cheese should be smoked for 1-4 hours, with the temperature never rising above 90°F (86°F is the maximum temperature if you are smoking fish or fruit at the same time).
Once the cheese has been smoked, wrap it in plastic wrap or vacuum seal it, then refrigerate for at least three days to allow the flavour to develop. The longer you leave the cheese, the more the smoke flavour will mellow.
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Choosing a container
When it comes to choosing a container for smoking feta cheese, there are several options to consider. Here are some factors to keep in mind:
Type of Smoker
The first step is to decide on the type of smoker you will be using. You can choose between a cold smoker, which operates at low temperatures, or a hot smoker with a cold smoke attachment. Cold smoking is generally recommended for cheese to prevent melting and to achieve the desired flavour infusion. If you opt for a hot smoker, ensure it has a cold smoke attachment or a way to regulate the temperature to stay below 32°C (90°F).
Container Material
The material of the container you use is important for both safety and functionality. Metal containers, such as those made of stainless steel or cast iron, are popular choices as they are durable and can withstand high temperatures. Some people also use cardboard boxes, but it is crucial to place the smoker on a metal baking tray to prevent fire hazards. Always prioritise fire-safe materials and avoid using flammable containers.
Container Size
The size of the container should be appropriate for the amount of cheese you plan to smoke. Ensure the container is large enough to accommodate the cheese with some extra space for proper air circulation. The cheese should be in pieces no larger than 4" x 4" x 2" (10cm x 10cm x 5cm) to allow the smoke to penetrate evenly. You may need a larger container if you are smoking multiple batches or a larger quantity of cheese.
Container Design
Consider the design of the container and its compatibility with the smoking process. The container should have a tight-fitting lid or cover to retain smoke and heat effectively. Additionally, look for containers with racks or shelves to place the cheese on, ensuring proper airflow around the cheese. If using a pan of ice to keep the cheese cool, ensure the container can accommodate this setup.
Ease of Use and Cleanup
Choose a container that is easy to work with and clean. Look for containers with removable racks or shelves for easy access to the cheese during the smoking process and when it's time to clean up. Some containers may also have features like wheels or handles for portability and ease of movement.
Safety Features
Prioritise containers with safety features, especially if you're using a hot smoker or grill. Consider containers with temperature controls or thermometers to monitor the heat. Additionally, look for containers with proper ventilation to prevent smoke buildup and ensure safe airflow. Remember to always follow fire safety guidelines and never leave the smoker unattended.
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Preparing the cheese
Firstly, select a container to place the smoker in. You can use a small, lidded barbecue or even a cardboard box. If using a barbecue, place the smoker where the coals would normally go and ensure you have a lid. For the box method, use a metal baking tray to avoid any fire risks and balance an oven rack with the food to be smoked.
Next, choose a high-quality feta cheese for the best results. Cut the feta cheese into pieces no larger than 4" x 4" by 2" (10cm x 10cm x 5cm). This ensures that the smoke can penetrate evenly throughout the cheese. If you prefer a smoky rind with a soft interior, you can use larger pieces of cheese.
Before smoking, dry the cheese and bring it to room temperature. Unwrap the feta cheese and leave it in the refrigerator overnight. The next day, take it out and let it reach room temperature. This step helps to evaporate some moisture, making it easier for the cheese to develop a smoky flavour and texture. Use a paper towel to wipe off any excess moisture from the cheese's surface.
To maintain the desired cool temperature during smoking, use a pan of ice. Place a large pan of ice inside the container, and put a grate or rack over the pan for the cheese to rest on. This method helps keep the cheese cool and prevents melting. If space is a concern, you can use a colander filled with ice instead, placed over a pan to catch any drips.
Now, you are ready to begin the smoking process. Place the feta cheese on the grate or rack above the pan of ice and follow the smoking instructions for your chosen smoker setup. Remember to keep the temperature below 90 degrees Fahrenheit (32 degrees Celsius) to avoid melting the cheese.
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Smoking the cheese
To begin, cut the feta cheese into pieces no larger than 4" x 4" by 2" (10cm x 10cm x 5cm). This ensures that the smoke can penetrate the entire piece of cheese. If you prefer a smoky rind with a soft interior, you can use larger pieces.
Next, dry the cheese and bring it to room temperature. Unwrap the cheese and leave it in the refrigerator overnight. The following day, take it out and let it come to room temperature. This will help evaporate some moisture, making it easier to develop a smoky rind. You can then wipe off any remaining moisture from the cheese's surface with a paper towel.
There are several options for the smoking setup. You can purchase a standalone cold smoker, which ranges in cost from $35 to over $100. Alternatively, you can use a small, lidded barbecue or even a cardboard box. If using a barbecue, place the smoker where the coals would normally go and put the food on the grill. For the box method, place the smoker on a metal baking tray and balance an oven shelf with the food on top.
Another option is to smoke the cheese in an oven. Set the oven to 140 degrees Fahrenheit and allow it to reach 90 degrees. Place the cheese in a container about half an inch deep and put it in the oven. Let it smoke for about an hour, then turn off the oven and let the cheese sit inside for another hour before removing and refrigerating.
Once your setup is ready, add the smoking dust or wood chips to your container and light it. When it is smoking well, add the feta cheese and wait. Check intermittently to ensure it is still alight. The smoking process can take anywhere from one to six hours, depending on your desired level of smokiness.
After smoking, it is recommended to refrigerate the cheese for one to four weeks before consuming it. This allows the flavours to develop further.
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Storing the cheese
Feta is traditionally a Greek cheese, made from sheep's milk, and sometimes goat's milk. It is a soft, white, crumbly cheese with a tangy flavour. Feta is often packaged in brine—a solution of salt dissolved in water. This liquid flavours and preserves the cheese, so it is important to keep the cheese covered in brine at all times. If you accidentally throw out the brine, you can make your own by mixing two cups of water with two teaspoons of kosher salt.
To store feta cheese, keep it in its original packaging, or an airtight container, and store it in the refrigerator at a temperature below 40°F (4°C). The cold temperature will slow down bacterial growth. If you are storing feta cheese in brine, ensure it is fully submerged to prevent drying out and spoilage. For maximum freshness, consume feta cheese within one to two weeks of opening.
If you are storing feta cheese for longer than a week, it is best to keep it in brine or salted milk. This will prevent the cheese from drying out. You can also freeze feta cheese. If you are freezing the cheese, it is best to crumble it first.
If you are storing a large amount of feta cheese, you can age it in brine for several weeks at room temperature, and then store it in the refrigerator for an additional two months. Change the brine once a week.
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Frequently asked questions
Cold-smoking is the best way to smoke feta cheese, as this will prevent the cheese from melting. You can purchase a cold smoker, or you can smoke the cheese in a spare refrigerator over a hot plate.
Feta cheese should be smoked at a temperature of no higher than 60 °F (16 °C).
Smoke the feta for 1-6 hours, turning at least once.
Smoked feta cheese can be used in dishes such as baked jalapeño poppers, Portobello mushroom burgers, macaroni and cheese, salads, eggs, and omelets.
