Randy Chandler
Smoking your own cheese at home is a fun and rewarding activity. It can be a great addition to a variety of dishes, such as burgers, sandwiches, casseroles, and pizzas, or simply enjoyed on its own as a snack. While there are many types of cheese that can be smoked, sharp cheddar is a popular choice due to its robust flavour and texture. In this discussion, we will explore the process of smoking sharp cheddar cheese, including the equipment, techniques, and storage methods to achieve the best results.
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What You'll Learn
Choosing the right cheese
When it comes to choosing the right cheese to smoke, there are a few things to consider. Firstly, it is recommended to opt for hard or semi-hard cheeses, as they are easier to work with and less likely to become over-smoked. Examples of suitable hard cheeses include cheddar, Monterey Jack, gouda, and parmesan. These cheeses have a lower chance of melting during the smoking process, which usually occurs at temperatures above 90 °F.
On the other hand, semi-soft cheeses like gorgonzola and provolone are more challenging to smoke due to their higher propensity for absorbing smoke quickly and melting. If you are a beginner, it is best to stick with the harder varieties.
When selecting a cheese, it is also essential to consider the natural flavour of the cheese and choose a wood type that will complement it. Fruitwoods, such as applewood, are ideal for cheeses with a naturally mild flavour as they have a delicate, sweet aroma that enhances the cheese's taste without overwhelming it. Maple wood is another popular choice for its sweet and delicate flavour, while hickory offers a stronger, more intense aroma for those who enjoy a bolder smoke flavour.
Additionally, the sharpness or age of the cheddar can also be a factor in your decision. Cheddar cheeses labelled as mild are typically aged for less than a year, while sharp cheddars are aged for about a year, and extra sharp or seriously sharp cheddars are aged for two years or more. The longer ageing process results in a tangier, more sour, and nuttier flavour, as well as a firmer texture. If you are looking for a cheddar with a more complex, intricate flavour profile, consider opting for an aged cheddar. However, if you prefer a smoother, tangier, and more versatile option that melts well, a sharp cheddar may be the better choice.
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Selecting a grill
When it comes to selecting a grill for smoking sharp cheddar cheese, there are a few key considerations to keep in mind. Firstly, you'll want to choose an outdoor grill or smoker to generate and contain the smoke effectively. It is important to note that the grill is not used as a heat source for melting the cheese; instead, it serves as a vessel to hold the cheese and direct the smoke around it. Therefore, it is crucial to ensure good ventilation and the ability to monitor the temperature inside the grill.
Any variety of outdoor grill will work for cold smoking cheese, including gas, charcoal, or pellet grills. The key factor is to ensure that the grill has a lid, allowing for the containment and circulation of smoke. Additionally, the internal temperature of the grill should remain well below 90 degrees Fahrenheit during the smoking process. This can be monitored using a grill dome thermometer, and the heat adjusted accordingly.
When it comes to the smoke source, you can use a smoke tube or tray filled with wood pellets. These pellets are available in various types of wood, such as fruit woods like apple or cherry for a lighter smoke flavor or hardwoods like hickory or oak for a more robust smoke taste. It is essential to ensure that the wood pellets are specifically designed for smoking food and do not contain any fillers or artificial additives.
Another consideration is the placement of the cheese within the grill. You can place the cheese directly on the grill grates or use a grill basket to ensure even smoke circulation. Alternatively, you can place the cheese on a wire cooling rack above a sheet tray filled with ice, as the ice helps to regulate the temperature and prevent the cheese from melting.
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Preparing the smoker
Select an appropriate smoker or grill: You can use an outdoor grill or a dedicated smoker for this process. It is recommended to have a grill with a lid to contain the smoke effectively. A grill with adjustable vents, like the Weber kettle charcoal grill, is ideal for controlling airflow and smoke containment.
Choose the right wood pellets or chips: Food-grade wood pellets or chips are essential for adding flavour to your cheese. Mild-flavoured woods like apple, cherry, or pecan are good choices for smoking cheddar cheese. Avoid strong-aroma woods like oak or hickory, as they might overpower the cheese.
Prepare the smoker for cold smoking: Cold smoking is the preferred method for smoking cheese. Set up your smoker to maintain a temperature below 80°F to 90°F (32°C) to prevent the cheese from melting. Place three lit charcoal briquettes in the charcoal pan or firebox and top them with a flat wood chunk to create smoke. Adjust the vents to allow some airflow while containing most of the smoke.
Maintain a steady smoke and control airflow: It is crucial to maintain a continuous stream of light smoke for about 2 to 4 hours. Add a small number of wood chips or pellets at regular intervals to keep the smoke going. Control the airflow by adjusting the vents; too much airflow will reduce smoke concentration, while insufficient airflow will cause moisture condensation on the cheese.
Place the cheese in the smoker: Before placing the cheese in the smoker, ensure it is at room temperature. You can put the cheese directly on the grates or use a grill basket. Rotate the cheese every 15 minutes to ensure even smoke penetration. Alternatively, you can place the cheese on a sheet pan with a cooling rack or lay it on a pan/rack in neat rows to make it easier.
Monitor the smoking process: Keep an eye on the smoker to ensure the temperature remains stable and the smoke is adequately circulating. Replace the charcoal and/or wood chunks as needed to maintain the desired level of smoke. Remember, the goal is to create a light, continuous stream of smoke to infuse the cheese with flavour without melting it.
By following these detailed instructions for preparing the smoker, you'll be well on your way to creating delicious smoked sharp cheddar cheese.
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Smoking the cheese
First, prepare the cheese by cutting it into 2-3 inch bricks or wedges. If you want a softer inside with a smoky exterior, cut the cheese into larger pieces. You can also glaze the cheese with a light brushing of maple syrup before smoking to add a hint of sweetness and help keep the cheese moist.
Next, set up your smoker to maintain a temperature of less than 90°F (32°C) to prevent the cheese from melting. Place the cheese on the grate of your smoker, along with a bowl of ice if desired. If using a grill, ensure it has a lid to keep the smoke contained. Start the smoke tube so that you have a steady stream of smoke, and adjust the vents to allow some airflow while still containing the smoke. You can use food-grade wood pellets in various flavors, such as cherry, oak, hickory, apple, or pecan.
Rotate and turn the cheese every 15 minutes to ensure even smoking, and maintain a temperature that will not melt the cheese. Smoke the cheese for about 2 hours if using a hard or semi-hard cheese like sharp cheddar, and for about 4 hours if using a softer cheese.
After smoking, remove the cheese from the grate and place it in a vacuum-sealed bag or a resealable plastic bag. Store the smoked cheese in the refrigerator for at least 2 weeks before indulging to allow the smoke flavor to mature and mellow. If you can't wait, you can taste the smoke by licking the inside of the smoker door!
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Storing the smoked cheese
Storing smoked sharp cheddar cheese requires attention to a few factors: the type of wrapping, the duration of storage, the temperature, and the location.
Firstly, wrapping smoked sharp cheddar cheese in parchment paper or cheese paper is essential. This protective layer shields the cheese from unwanted flavours and helps maintain its desired taste. After enveloping the cheese in paper, a layer of plastic wrap should be added for further protection.
The duration of storage is another key consideration. Smoked sharp cheddar cheese can be stored for varying lengths of time, depending on personal preference and the desired level of aging. Some sources suggest that unopened vacuum-sealed smoked cheese can last for about six months in the refrigerator, while others claim it can be kept for up to a year or more. However, it's important to note that the aging process may alter the texture and flavour of the cheese.
Temperature control is crucial when storing smoked sharp cheddar cheese. The ideal temperature range for storing cheese in a refrigerator is between 35°F and 45°F (1.7°C to 7.2°C). Maintaining this temperature range helps prevent the cheese from becoming too cold, which can affect its texture, or too warm, which can encourage the growth of unwanted bacteria.
Lastly, the location of the stored cheese is important. The refrigerator's vegetable crisper drawer is the ideal spot, as it offers a stable temperature and humidity level, which is beneficial for the cheese's longevity and flavour preservation.
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Frequently asked questions
You can use any variety of outdoor grill or smoker to smoke sharp cheddar cheese. If you want to cold smoke the cheese, you should use a tube smoker or cold smoke generator.
The ideal temperature for smoking cheese is below 80°F to 90°F (32°C) to prevent the cheese from melting. The ideal outdoor temperature for smoking cheese is between -5 and -10 degrees Celsius or in the 60s Fahrenheit or below.
Smoke the cheese for about 1 to 4 hours, rotating the cheese every 15 minutes to ensure an even smoke flavor.
Store the smoked cheese in an airtight container in the refrigerator for at least two weeks before indulging to allow the smoke flavor to mature. If vacuum-sealed, the cheese can last for at least a year.
