Smoked Cheeses: Long-Term Storage Tips And Tricks

Smoking your own cheese at home is a fun experiment that can elevate your favourite dairy snack. But, once you've smoked your cheese, how do you store it for later use?

Firstly, it's important to let your cheese breathe. Wrap it in parchment or untreated butcher paper and place it in the fridge for 24-48 hours. This will allow the smoky flavour to permeate the cheese, giving it a stronger flavour.

Next, you'll need to vacuum seal your cheese. Vacuum sealers work by compressing all of the air out of the storage bag, reducing its exposure to bacteria and other elements that cause deterioration. If you don't have a vacuum sealer, a plastic freezer bag will do the trick—just make sure to remove as much air as possible before sealing.

Finally, correctly label your cheese, dating it and listing the contents. This will ensure you know exactly how long it's been stored and how much longer you can use it.

With these simple steps, you can keep your smoked cheese tasting fresh and delicious for months to come!

Vacuum sealing

To use a vacuum sealer, first allow your cheese to rest after smoking so that the smoky flavours can permeate the cheese. Wrap the cheese in parchment paper or untreated butcher paper and place it in the fridge for 24 to 48 hours, or up to two weeks.

Once the cheese has rested, remove it from the fridge and unwrap it. Place the cheese into a vacuum bag and use the machine to extract the air from the bag. Once the air is extracted, the machine will seal the bag. Label the bag with the date and contents, then store the cheese in the refrigerator. Vacuum-sealed cheese blocks can be stored for up to a year.

If you don't have access to a vacuum sealer, you can achieve a similar effect using a plastic freezer bag. Place the cheese in the bag and remove as much air as possible before sealing. One technique to remove air from the bag is to submerge it underwater, leaving the top open edge above the water level. Gently compress the bag to push the air out, being careful not to let any water into the bag. Seal the bag once the air is removed and store the cheese in the refrigerator.

Waxing

Before waxing, the cheese should be cut into the desired portions and wiped with vinegar to kill any bacteria. It should then be dried with a paper towel and left to rest at room temperature to ensure the surface is completely dry. Surface moisture will prevent the wax from sticking to the cheese.

To melt the wax, a double boiler is recommended to prevent the wax from burning. Alternatively, a pot or bowl can be placed inside a pot of water on the stove. The wax should be heated to a temperature of 224-236°F (106.6-113.3°C). A natural-bristled brush can be used to apply the wax to the cheese, but it is safer and more effective to dip the cheese directly into the wax. If dipping, caution should be taken as the wax will be extremely hot. The cheese should be dipped halfway into the wax and then set aside to dry before repeating with the other side. This process should be repeated three times to create a complete seal.

Waxed cheese can last for years if stored at a cool temperature. It is important to label the cheese with the date it was prepared and the date it should be consumed by.

Labelling

The most important step in the long-term storage of food is to properly label the packaging. It is very easy to lose track of how long something has been in storage.

Food preparation labels have all the information you need to correctly label your smoked cheese, including date prepared, food item, batch, flavour, and date to be used by. These labels are also designed to withstand temperature extremes, so you won't have loose labels floating around.

By dating and listing the contents, you can know precisely how long it's been stored and how much longer you can use it.

Freezing

Step 1: Allow the Cheese to Rest

Give the cheese time to rest after smoking. Wrap it in untreated butcher paper, parchment paper, or cheesecloth, and place it in the fridge for 24 to 48 hours. This allows the smoky flavour to permeate the cheese, giving it a stronger, more balanced taste.

Step 2: Prepare the Cheese for Freezing

Take the cheese out of the fridge and remove the wrapping paper. At this stage, you have two options for preparing the cheese for freezing: using a vacuum sealer or using plastic freezer bags.

Option 1: Vacuum Sealing

Place the cheese into a vacuum bag and use the vacuum sealer to extract the air from the bag. Then, seal the bag tightly. Vacuum sealers are highly effective at removing air, which slows down the deterioration process and helps retain moisture and flavour.

Option 2: Plastic Freezer Bags

Place the cheese into a plastic freezer bag. To remove as much air as possible, you can use the submersion technique. Submerge the bag in water, leaving the top open edge above the water level. Gently push down on the bag to force out any remaining air, being careful to not let any water into the bag. Once the air is removed, seal the bag.

Step 3: Freeze the Cheese

Place the sealed cheese into the freezer. Make sure the freezer temperature is set correctly to prevent accidental thawing or spoilage.

Step 4: Defrosting and Serving

When you're ready to enjoy your smoked cheese, take it out of the freezer and let it defrost. For best results, defrost the cheese in the refrigerator for 24 to 48 hours, and then bring it to room temperature. This slow defrosting process helps retain the flavour and moisture of the cheese.

By following these steps, you can successfully freeze your smoked cheese and enjoy it at a later date. Just remember to label your cheese with the date it was frozen so you can keep track of how long it has been stored.

Using plastic freezer bags

If you don't have a vacuum sealer, don't worry—a good-quality plastic freezer bag will do the job just as well, as long as you remove as much air as possible before sealing. This is important because exposure to air is the enemy of any food.

Here's a simple technique to remove the air from the bag:

• Place the block of cheese in the bag, leaving the top open edge above the water level.
• Gently submerge the bag underwater.
• Take care not to let any water into the bag. The pressure of the water will force the air out of the bag.
• When the zipline is nearly underwater, seal the bag tightly without letting any water into the bag.

If you don't want to use the water method, there is another option. Simply lay the bagged cheese flat and gently compress the bag with your hand around the block of cheese to push the air out. Go back and repeat this step as many times as needed to remove as much air as possible.

Remember, hard and semi-hard cheeses may benefit from being wrapped in a layer of parchment paper before placing them in the plastic freezer bag.

Finally, don't forget to properly label your cheese. By dating it and listing the contents, you'll know precisely how long it's been stored and how much longer you can keep it.

Frequently asked questions