Bushra Griffith
Smoking goat cheese is a great way to add a delicate, woody flavour to the creamy texture of the cheese. It's a simple process that can be done at home with a few basic ingredients and tools, such as a smoker, grill, or even a pot. The key steps involve preparing the goat cheese by slicing it into rounds, drying it, and then smoking it with a mild wood at a low temperature for around 20-30 minutes. The result is a rich and creamy appetizer that can be served with a variety of accompaniments, such as bread, berries, or garlic.
Characteristics and Values Table for Smoking Goat Cheese
| Characteristics | Values |
|---|---|
| Type of Wood | Mild wood like apple, pecan, or beechwood |
| Temperature | Low, around 275°F |
| Time | 2-3 hours |
| Cheese Type | Soft, fresh cheese |
| Preparation | Dry the cheese with a paper towel, allow it to form a slightly dry skin |
| Serving Suggestions | With pita bread, baguette, honey, olive oil, chimichurri, berries, vinegar, red pepper flakes |
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What You'll Learn
Preparing goat cheese for smoking
Start with a good-quality goat cheese: Choose a fresh, mild, and slightly tangy goat cheese that is not too dry or crumbly. It should be firm enough to slice or crumble easily.
Slice or crumble the cheese: Depending on your preference and the final dish you plan to use the smoked cheese in, you can slice the cheese into discs or blocks, or crumble it into smaller pieces. Slicing the cheese will give you larger, more distinct pieces, while crumbling it will create a more delicate and fluffy texture.
Brine the cheese (optional): Some people prefer to brine the cheese before smoking to add moisture and flavour. You can make a basic brine solution by dissolving 1/4 cup of non-iodized salt per quart of water. Soak the cheese in the brine for about an hour, then remove it and pat it dry with paper towels.
Prepare the smoker: You can use an electric, charcoal, or gas smoker, or even a stovetop smoker. Set up your smoker according to the manufacturer's instructions, using the appropriate wood chips or sawdust for flavour. Common wood choices for smoking cheese include apple, cherry, hickory, mesquite, and oak.
Dry the cheese (critical step): Before placing the cheese in the smoker, it's crucial to ensure it is dry. Use paper towels to blot any excess moisture from the surface of the cheese gently. This step helps prevent the cheese from becoming too sticky during the smoking process.
Once you have completed these steps, you are ready to proceed with smoking your goat cheese. Remember to monitor the temperature and adjust as needed to achieve the perfect smoke.
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Choosing the right wood for smoking
When it comes to choosing the right wood for smoking goat cheese, or any other type of cheese, there are several factors to consider. Firstly, the type of cheese you select will influence the resulting taste of the final product. Harder cheeses, such as cheddar or gouda, are ideal for smoking as they don't melt too quickly or disintegrate during the process. Softer cheeses like mozzarella or havarti, on the other hand, absorb smoke more readily and therefore require less smoking time.
Another critical factor is the wood flavour. Fruitwoods, such as apple, cherry, and pecan, are popular choices for smoking cheese due to their mild, sweet, and fruity aromas that complement the cheese's natural flavour without overpowering it. Applewood, in particular, is often recommended as a safe choice for those new to smoking cheese, as it has a high concentration of mild flavours and adds a subtle sweetness.
If you're looking for a stronger aroma, hickory is a good option. While it has a more intense flavour than the fruitwoods, it won't overwhelm the cheese's natural taste. Oak is another strong-flavoured wood that pairs well with hard cheeses like cheddar or gouda, but it should be avoided with softer cheeses to prevent overpowering their delicate flavours.
Other wood options mentioned in various sources include maple, which imparts a delicate, sweet flavour, and peach, which provides a unique finish. It's worth noting that some woods, like mesquite and cedar, should be avoided due to their strong or toxic properties.
Ultimately, the choice of wood depends on personal preference and the specific type of cheese being smoked. Experimenting with different combinations of cheese and wood can lead to delightful discoveries, so feel free to explore and find the pairings that suit your taste.
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Smoking the goat cheese
Smoking goat cheese is a great way to add a unique flavour to your dishes. Goat cheese has a creamy texture and a tangy taste, which can be enhanced by the smoking process. The first step to smoking goat cheese is to prepare the cheese itself. It is recommended to let the cheese sit out and form a slightly dry skin on the outside, which can be done by blotting it dry with a paper towel and letting it sit for about an hour. This step is important, especially for softer, fresh cheeses, as it helps to prevent the cheese from melting or falling through the grates during the smoking process.
Once the cheese is prepared, it's time to set up your smoker. Different types of wood can be used, such as apple, pecan, or beechwood, depending on the desired flavour. It is recommended to use milder or lighter woods and to keep the smoker as cold as possible, as goat cheese is a soft cheese and can easily melt. Set your smoker to a low temperature, somewhere between 180°F to 275°F.
Next, place the goat cheese in the smoker. You can smoke the cheese in rounds or slices, or you can leave it whole, depending on your preference. If you're smoking slices or rounds, place them in a grill-safe dish or a cast-iron pan. You can also add toppings or drizzle the cheese with olive oil or honey to enhance the flavour. If you're smoking a whole log of goat cheese, you can place it in a small bowl and then put the bowl in a larger pot filled with onion peels, which will be torched to create smoke.
Finally, let the cheese smoke for about 20 to 30 minutes, or until it reaches your desired colour and level of smokiness. Keep in mind that fresh cheeses don't require a long wait time after smoking before they can be consumed. Smoked goat cheese can be served as an appetizer or snack, paired with items such as bread, crackers, or pita bread, and it can also be added to sandwiches, salads, or omelettes.
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How to serve smoked goat cheese
Smoked goat cheese is a versatile dish that can be served in a variety of ways. Here are some ideas on how to serve it:
As an Appetizer
Smoked goat cheese can be an excellent appetizer or starter for any meal. It can be served with warm pita bread, drizzled with honey, and paired with a tangy, homemade berry sauce. The sweetness of the honey and the tanginess of the berries create a delightful combination that will leave your guests wanting more. Alternatively, you can sprinkle red pepper flakes over the goat cheese for an added kick.
On a Cheeseboard
Smoked goat cheese is a wonderful addition to any cheeseboard. Its rich, smoky flavor pairs well with other cheeses, crackers, dried fruits, nuts, and jams. It adds a unique dimension to your typical cheeseboard and is sure to impress your guests.
In a Salad
Add a smoky twist to your salads by incorporating smoked goat cheese. It pairs particularly well with Greek or wedge salads, providing a creamy and tangy contrast to the crisp vegetables. You can also experiment with other types of salads, such as a classic garden salad or a fruit-based salad.
As a Sandwich Filling
Smoked goat cheese can elevate a simple sandwich into something extraordinary. Its creamy texture and smoky flavor can be the star ingredient in a grilled cheese sandwich or a more sophisticated combination, such as a smoked goat cheese and vegetable panini.
As a Topping
Use smoked goat cheese as a flavorful topping for various dishes. Crumble it over a bowl of soup, a bed of greens, or even a hearty bowl of pasta. Its smoky flavor will enhance the overall taste of your dish.
With Meat Dishes
Smoked goat cheese pairs exceptionally well with meat dishes, especially beef tenderloin or prime rib roast. The creaminess of the cheese complements the juicy, medium-rare beef perfectly. You can also serve it with smoked loaded baked potatoes and grilled asparagus for a complete steakhouse experience at home.
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Storing smoked goat cheese
Wrapping and Packaging:
Firstly, it's important to note that goat cheese, like all cheese, requires humidity and some breathing room. Avoid using plastic wrap if possible, as it can trap moisture and accelerate spoilage. Instead, opt for parchment paper, wax paper, or aluminium foil to wrap your cheese. You can then place the wrapped cheese in a lidded glass or plastic container to protect it from odours and microbial contamination.
Storage Location:
The ideal storage location for goat cheese is the vegetable drawer of your refrigerator. This area typically maintains a temperature between 8°C and 10°C, providing a suitable atmosphere for the cheese. Depending on your preferences, you can adjust the storage temperature to influence the ripening process. For well-aged cheeses, aim for a temperature between 4°C and 6°C in the middle of your refrigerator. To slow down the ripening of fresh cheese, store it in the top of the refrigerator, where temperatures range from 0°C to 4°C.
Freezing:
If you have dry or semi-hard goat cheese, you can consider freezing it to extend its shelf life. Proper wrapping and airtight containers are crucial to success. However, freezing is not recommended for fresh or ripened goat cheeses, as their texture and flavour can be negatively affected during the thawing process.
Shelf Life:
Goat cheese is meant to be enjoyed fresh, so it's best to consume it within a week of purchase. Always inspect the cheese before consumption, scraping off the surface with a knife and rewrapping it in a new layer of wax paper followed by plastic wrap. Aged and softer ripened cheeses should be checked every other day. With proper storage, vacuum-wrapped goat cheese can last for at least two months unopened, while a well-cured cheese can have a shelf life of up to two months or more.
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Frequently asked questions
There are many ways to smoke goat cheese, including using a smoker, grill, or even a pot. If using a smoker, set it to 275°F, slice the goat cheese into rounds, and smoke for 20-25 minutes. If using a grill, preheat to 250°F, slice the goat cheese, and smoke for 20-30 minutes. If using a pot, place the goat cheese in a small bowl, fill the pot with onion peel, torch the peel, and let it sit for 20-30 minutes.
It is recommended to use a mild wood, such as apple or pecan, and to smoke at a low temperature. Let the goat cheese dry out and form a skin before smoking to prevent it from melting.
Smoked goat cheese can be stored in an airtight container in the refrigerator for up to 3 days.
Smoked goat cheese can be served as an appetizer or snack, paired with bread, crackers, or pita. It can also be drizzled with honey, olive oil, or balsamic vinegar, or served with a berry sauce or compote for a sweet and tangy flavor.
Goat cheese can be purchased at specialty grocery stores, cheese shops, or online. Some retailers that sell goat cheese include Costco and Henri Willig.
