Frederic Melton
Smoking cheese is a great way to add an extra depth of flavor to your recipes. It's also a fun activity to do in your backyard. You can smoke Swiss cheese and many other types of cheese at home with some simple equipment, good cheese, and a little bit of time. The process is simple, but the hardest part is waiting for the cheese to rest and allowing the flavors to develop. In this paragraph, we will discuss the steps involved in smoking Swiss cheese at home, the ideal temperature for smoking cheese, and the types of equipment required for the process.
How to Smoke Swiss Cheese
| Characteristics | Values |
|---|---|
| Grill | Any outdoor grill or smoker will work, but an offset grill, water smoker, or pellet grill are ideal. |
| Temperature | Keep the internal temperature of your grill well below 90°F (60°F is recommended for cold smoking). The cooler the outdoor temperature, the better. |
| Cheese | Swiss cheese, or any other hard or semi-hard cheese with a mild flavor. |
| Cheese preparation | Cut the cheese into 2-inch by 4-inch slabs, or 2x6 chunks. Bring the cheese to room temperature before smoking. |
| Wood | Mild wood varieties such as apple, cherry, maple, or pecan are recommended. |
| Smoke tube | Light the smoke tube according to the manufacturer's instructions and place it in your smoker. |
| Smoking time | Smoke the cheese for 1-4 hours. The longer the smoking time, the smokier the flavor. |
| Refrigeration | After smoking, wrap the cheese in parchment or butcher paper and refrigerate for 24-48 hours. Then, vacuum seal the cheese and refrigerate for at least one week, preferably two weeks, to let the flavors mellow. |
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What You'll Learn
Choosing the right grill
When choosing the right grill for smoking Swiss cheese, there are a few key factors to consider. Firstly, it is important to select a grill that can maintain a consistent temperature below 90°F to prevent the cheese from melting. If you already have a hot smoker or traditional grill, you can still smoke cheese by placing it on a pan of ice to regulate the temperature.
Secondly, consider the size of your cheese blocks and the type of wood or pellets you plan to use. Different smoke tubes and grills may be better suited for different sizes of cheese blocks, and various types of wood will impart unique flavours to your smoked cheese. Fruit woods like apple, cherry, and maple are popular choices, but you can also use other types of wood such as oak, pecan, hickory, or mesquite.
Thirdly, it is important to ensure proper airflow around the cheese to maximize smoke circulation. Choose a grill that allows you to adjust the level of the grill grates or coal pan to create a buffer between the heat source and the cheese. Additionally, use a grilling pan or tray with holes to further enhance smoke circulation around the cheese.
Lastly, if you are using a gas grill, a smoker box or smoke tube is recommended to infuse your cheese with a smoky flavour. If you opt for a smoke tube, be sure to follow the manufacturer's instructions for lighting, ensuring the flame is extinguished before placing it in your smoker.
While specific equipment can enhance your smoking process, it is important to note that any grill will work for smoking Swiss cheese. With the right tools and techniques, you can create delicious smoked cheese at home with minimal equipment.
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Selecting the cheese
When selecting a Swiss cheese for smoking, it is important to consider the type of cheese, its texture, and the desired size of the blocks.
First and foremost, it is recommended to opt for hard or semi-hard Swiss cheeses, such as Swiss Gruyère, Swiss Havarti, or Swiss Jarlsburg. These varieties are less likely to melt during the smoking process and can withstand the heat better. Hard and semi-hard cheeses also tend to absorb smoke flavour more effectively without becoming too overpowering.
The texture of the Swiss cheese is crucial. A drier variety with small crevices and pockets on its surface, such as Armstrong Old Cheddar, can hold the smoke, glaze, and flavour more effectively. A cheese with a drier texture will also help prevent it from falling through the grill grates during the smoking process.
When preparing the Swiss cheese for smoking, it is recommended to cut the blocks into specific sizes to maximize surface area exposure to smoke while keeping the cheese intact. Blocks of approximately 2 inches by 4 inches, with a length of 7 to 10 inches, are ideal. Alternatively, some sources suggest cutting the cheese into 2-inch-thick blocks to balance the smoke flavour more evenly throughout the cheese.
Bringing the Swiss cheese to room temperature before smoking is also an important consideration. Removing the cheese from the refrigerator about two hours beforehand allows it to reach room temperature, reducing the risk of condensation forming during the smoking process.
Lastly, the type of wood used for smoking will impact the flavour of the Swiss cheese. Fruit woods, such as apple, cherry, or maple, are popular choices, but other options include oak, pecan, hickory, or mesquite. The choice of wood will depend on your desired flavour profile.
In summary, when selecting Swiss cheese for smoking, opt for hard or semi-hard varieties with a drier texture, cut them into appropriate block sizes, bring them to room temperature, and choose the right type of wood to achieve your desired flavour.
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Preparing the wood
Selecting the Wood Type
The choice of wood significantly impacts the flavour and aroma of the smoked Swiss cheese. Fruitwoods, such as apple, cherry, and maple, are popular choices for their mild, sweet, and tangy flavours. These woods complement the natural flavour of the cheese without overpowering it. Applewood, in particular, has the highest concentration of mild flavours while still allowing the cheese's natural taste to shine through. Other options include hickory, which has a stronger, more intense aroma, and oak, which is versatile and ideal for hard cheeses like Swiss cheese, as it doesn't leave an overpowering aftertaste.
Preparing Wood Pellets or Chips
It is recommended to use wood pellets or wood chips for smoking Swiss cheese. These can be purchased or made at home. If using wood pellets, ensure they are of a suitable size and moisture content for your smoker. Wood chips, on the other hand, should be soaked in water before use to prevent them from burning too quickly and imparting a bitter taste.
Creating a Smoke Tube
To generate a steady, mild stream of smoke, consider using a smoke tube. This involves filling the tube with wood pellets or sawdust and lighting one end to produce smoke. Alternatively, you can create a "snake" pattern with aluminium foil and place the wood pellets inside to contain the smoke and slow down the burning process.
Temperature Control
Temperature plays a vital role in smoking Swiss cheese. Ensure your smoker can maintain temperatures between 60 and 90 degrees Fahrenheit (16-32 degrees Celsius). Higher temperatures may cause the cheese to melt, while lower temperatures will result in longer smoking times.
Cold Smoking Setup
To achieve cold smoking, which is ideal for Swiss cheese, you may need to prepare your smoker with a cold smoke adapter kit. This accessory helps generate cold smoke, preventing the cheese from melting during the smoking process.
By following these steps and considerations, you can effectively prepare the wood for smoking Swiss cheese, ensuring a flavoursome and aromatic outcome. Remember to experiment with different wood types and smoking techniques to find the combination that best suits your taste preferences.
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Smoking the cheese
Smoking cheese is a great way to add depth of flavour to your recipes. It is also a fun activity to do at home. The first step is to select your cheese. It is recommended to use hard or semi-hard cheeses, such as cheddar, mozzarella, gouda, pepper jack, gruyere, or Swiss cheese. Soft cheeses tend to absorb too much smoke and can be difficult to work with as they fall through the grill grates.
Once you have selected your cheese, you will need to prepare it for smoking. Cut the cheese into 2-inch by 6-inch bricks or chunks. You can also glaze the cheese with a light brushing of maple syrup to add a hint of sweetness and help keep the cheese moist. It is important to bring the cheese to room temperature before smoking, so take it out of the refrigerator at least two hours beforehand.
The next step is to set up your smoker or grill. You can use any type of outdoor grill, such as an offset grill, water smoker, or pellet grill. If you are using a grill, you will also need a smoke tube or smoker box to generate the smoke. Fill the smoker tube or box with wood pellets of your choice, such as apple, cherry, maple, or hickory. Light the wood pellets and let them burn for a few minutes before blowing out the flame.
Now you are ready to smoke your cheese. Arrange the cheese on the grill grates or a wire rack, making sure they are not touching and there is airflow around each piece. Place the smoker tube or box on the opposite side of the grill, with the cheese on the indirect side of the heat. Close the lid and smoke the cheese for 1-4 hours, depending on the desired level of smokiness. Softer cheeses will take less time, around 2 hours, while harder cheeses can take up to 3 hours.
Once the cheese is done smoking, remove it from the grill and wrap it in parchment or butcher paper. Refrigerate the cheese for at least 6 hours or overnight to let the smoke flavour absorb and mellow. For longer storage, you can vacuum seal the cheese or place it in a freezer bag and store it in the refrigerator for up to 2 weeks.
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Sealing and storing
Firstly, it is recommended to wrap the cheese in untreated butcher paper, cheese paper, or parchment paper. Then, place the wrapped cheese in the fridge for 1-2 days or up to two weeks to allow the smoke flavor to penetrate and produce a wonderful smoky taste.
After the cheese has rested, it is time to seal the cheese for long-term storage. Vacuum sealers are ideal as they help to prolong the shelf life of the cheese by reducing the air and exposure to bacteria. If you do not have access to a vacuum sealer, you can use a good quality plastic freezer bag. To remove as much air as possible from the bag, you can submerge it underwater, leaving the top open edge above the water level, and then seal the bag. Alternatively, you can lay the bagged cheese flat and gently compress it with your hand to push the air out before sealing.
Once the cheese is vacuum-sealed, it can be stored in the refrigerator for 3-4 weeks to allow the smoke flavor to mellow before serving. It is recommended to use the sealed cheese within 6-9 months to ensure the best quality and flavor. If you plan to freeze the cheese, make sure it is tightly sealed to prevent freezer burn damage and maintain the smoke flavor. When it's time to defrost, leave the cheese wrapped to retain its flavor and moisture, and thaw it in the refrigerator for 24-48 hours before bringing it to room temperature.
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Frequently asked questions
It is recommended to smoke hard or semi-hard cheeses, such as cheddar, mozzarella, gouda, or Swiss cheese. Soft cheeses tend to absorb too much smoke and can be difficult to keep from falling through the grill grates.
You will need an outdoor grill or smoker, a smoke tube, wood pellets, parchment paper, and a vacuum sealer. The grill does not need to be fancy or expensive, and any variety will do.
First, bring the Swiss cheese to room temperature. Then, arrange the cheese on the grates of your grill, ensuring they are not touching and there is airflow around each piece. Light the smoke tube and place it inside the grill. Smoke the cheese for 1-4 hours, depending on the desired level of smokiness. Finally, remove the cheese from the grill, wrap it in parchment paper, and refrigerate it for at least 24 hours.
