Kamil Perry
Smoking your own cheese at home is a fun process that can yield gourmet results. While it can take some trial and error to get the perfect result, it's possible to smoke cheese on any grill or smoker, and you can use any type of wood pellets or chips you have on hand. The key is to keep the temperature low to prevent the cheese from melting and to allow enough time for the smoke to infuse the cheese with flavour. Once you've mastered the technique, you can experiment with different types of cheese, from cheddar to gouda and beyond.
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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 factors to consider. Firstly, it is recommended to opt for hard or semi-hard cheeses as they tend to be easier to work with and can better withstand the smoking process without melting or falling through the grill grates. Examples of suitable cheeses include cheddar, hard mozzarella, pepper jack, gouda, Gruyère, muenster, and havarti.
It is also important to consider the natural flavour of the cheese and choose a type of wood that will complement it. For instance, fruitwoods like apple, cherry, and maple are ideal for cheeses with a naturally mild flavour as they impart a tangy, mild, and sweet flavour. If you're looking for a stronger aroma, hickory wood is a good option, although it may be too intense for some palates. Oak is another versatile option that works well with most hard cheeses and doesn't leave an overpowering aftertaste.
The temperature and weather conditions also play a role in the smoking process. It is recommended to smoke cheese when the ambient temperature is below 90 degrees Fahrenheit, and ideally in the 60s or below. Smoking on a cool day or keeping the smoker in the shade helps maintain the desired temperature range.
Additionally, the shape and surface texture of the cheese can impact the smoking process. For instance, Armstrong Old Cheddar is recommended by some sources due to its drier texture and the small crevices on its surface that can hold smoke and glaze.
Finally, personal preference plays a significant role in choosing the right cheese to smoke. Feel free to experiment with different varieties of cheese and wood combinations to find the flavours and aromas that appeal to you the most.
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Preparing the smoker
Select a suitable smoker or grill: You can use a dedicated smoker or an outdoor grill for this process. If using a grill, ensure it is a charcoal or gas grill. You will also need to purchase an additional accessory, such as the A-Maze-N-Pellet-Smoker, to generate the smoke. A tube smoker, which is a popular choice for many, can be placed inside your grill to create a cold smoker.
Prepare the fuel source: Different types of wood chips or pellets can be used to generate smoke and impart unique flavour notes. Popular choices include apple, maple, hickory, cherry, oak, and even wood from wine or whiskey barrels. For harder cheeses like cheddar, consider using pecan pellets or Jack Daniel's pellets. Soak the wood chips or pellets in a flavourful liquid, such as wine or ale, for added taste.
Set up the smoker: Place the chosen wood chips or pellets into the smoker or tube smoker. If using a charcoal grill, you will need lit charcoal briquettes. Place a flat wood chunk on top of the charcoal to create smoke. For grills, you can use a combination of charcoal and wood chips. Ensure there is adequate airflow to maintain the smoke.
Temperature control: Maintaining a low temperature is critical when smoking cheese. Keep the temperature below 90°F (32°C) to prevent the cheese from melting. You can use ice, snow, or a metal pie plate filled with ice and placed below the cheese to help regulate the temperature. Monitor the temperature with a thermometer.
Smoke management: Ensure there is proper ventilation and airflow within the smoker. If using a larger smoker, consider using a small fan blowing outward to draw the smoke through. Open the smoker's door briefly and periodically to allow humidity to escape and maintain temperature.
With these steps, your smoker will be ready to infuse your white cheddar cheese with delicious smoky flavours!
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Soaking the wood chips
Soaking wood chips is a popular topic among barbecue enthusiasts, with some swearing by the practice and others deeming it unnecessary or even detrimental. Here are the key considerations regarding this technique:
Benefits of Soaking Wood Chips:
- Prolonged Smoking Time: Soaking wood chips can extend the smoking time as they take longer to burn, potentially resulting in enhanced flavour infusion.
- Moisture Retention: Soaking is believed to increase the moisture content of the chips. This added moisture can create steam during the smoking process, helping to keep the cheese moist and preventing it from drying out.
- Flavour Enhancement: Some people believe that soaking wood chips enhances the flavour of the smoke, resulting in richer and more delicious flavours infusing into the cheese.
Potential Drawbacks of Soaking Wood Chips:
- Increased Cooking Time: Soaking wood chips can lead to longer cook times as the fire first needs to evaporate the water before the wood starts to smoke, which may be undesirable for those seeking a quicker smoking process.
- Off-Flavours: In some cases, soaking wood chips have been reported to impart off-flavours to the smoked cheese, resulting in disappointing results.
- Fire Management: Soaking wood chips can help prevent them from catching fire too quickly, but this can also be achieved by restricting the oxygen access to the wood, eliminating the need for soaking.
Recommendations:
When it comes to soaking wood chips for smoking white cheddar cheese, there is no definitive right or wrong answer. It is a matter of personal preference and the specific smoking setup being used. Experimentation is key to finding the best approach for your particular setup and taste preferences. If you choose to soak the wood chips, be sure to:
- Choose the Right Soaking Liquid: Experiment with different liquids such as apple juice, wine, or herbal teas to add unique flavour profiles to your smoked cheese.
- Ensure Proper Drainage: After soaking, drain the chips effectively to prevent excess water from creating steam instead of smoke when placed on the grill or in the smoker.
- Manage Temperature: Control the heat and airflow in your smoker to achieve optimal smoking conditions, as you can still create excellent smoked cheese without relying on soaked chips.
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Smoking the cheese
Firstly, select your cheese. It's recommended to use hard or semi-hard cheeses, as soft cheeses can take on too much smoke flavor and may fall through the grill grates. Cheddar, hard mozzarella, pepper jack, gouda, swiss, muenster, edam, and gouda are all good options. Cut the cheese into 2-3 inch bricks.
Next, prepare your smoker or grill. If using a smoker, set it up to maintain a temperature of less than 90°F (32°C) to prevent the cheese from melting. If using a grill, you don't need to turn it on, as it will simply act as a vessel for holding the cheese and circulating smoke. Place a pan of ice below the grill grates and put a wire rack over the pan. Place the cheese on the rack, making sure the pieces aren't touching and there is airflow around each piece.
Now, it's time to create the smoke. If using a smoker, place three lit charcoal briquettes in the charcoal pan or firebox and put a flat wood chunk on top. If using a grill, light a handful of hardwood lump charcoal in a small pan until they are white, then add a couple of chunks of applewood or other fruitwood, and a handful of soaked wood chips. Open the vents to create good smoke.
Smoke the cheese for 1-3 hours, depending on the type and size of the cheese. Softer cheeses will take about 2 hours, while harder cheeses can take up to 3 hours. During smoking, rotate the cheese every 30 minutes to ensure even smoking and help regulate temperatures.
Finally, remove the cheese from the smoker or grill and place it in a resealable plastic bag. Refrigerate for 2 weeks before indulging, to allow the smoke flavor to mature and permeate the cheese. If you can't wait, the smoke flavor will be more pronounced and bitter, but the cheese will still be safe to eat!
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Storing the smoked cheese
Storing smoked cheese requires some care and attention. Firstly, it is important to note that freshly smoked cheese will have a strong, harsh, and smoky flavor. To mellow this taste, the cheese should be allowed to rest and breathe for at least two weeks, and up to a month, in the refrigerator. This allows the smoke flavor to permeate and distribute throughout the cheese, making it more subtle and enjoyable. During this time, the cheese should be wrapped in parchment or butcher paper.
After this initial resting period, the cheese should be removed from its wrapping and vacuum-sealed for longer-term storage. Vacuum sealing helps to prevent mold and can extend the shelf life of the cheese. When vacuum-sealed and stored in the refrigerator, smoked cheese can last for six to eight months, and sometimes even longer. It is recommended to keep the cheese in the bottom drawer of the refrigerator, where it is very cold, but not frozen.
Freezing smoked cheese is generally not recommended as it can negatively affect the texture, making it crumbly and grainy. However, some people have had success freezing vacuum-sealed cheese with no noticeable changes in texture. If freezing, it is important to ensure the cheese is secured properly to prevent freezer burn and to avoid trapping too much air inside, which can spoil the cheese. Frozen smoked cheese should be thawed slowly in the refrigerator before consumption.
Overall, the key to storing smoked cheese is to allow it an initial breathing period, followed by vacuum sealing and refrigeration. With proper storage, smoked cheese can be enjoyed for many months, providing a tasty snack or ingredient.
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Frequently asked questions
You can use any outdoor grill or smoker to smoke white cheddar cheese. You don't need a super fancy or expensive grill to smoke cheese.
It is best to smoke cheese on cooler days, such as in the spring or fall. The ideal temperature is below 90°F (32°C) to prevent the cheese from melting.
Smoking white cheddar cheese can take anywhere from 1 to 4 hours, depending on the type and size of the cheese.
Yes, you can season the cheese before smoking it. Some people recommend brushing the cheese lightly with maple syrup to keep it moist and give the smoke a better surface to stick to.
