Randy Chandler
Smoking cheese is a great way to add a new dimension to its flavor. The process involves smoking the cheese for around 1-2 hours, depending on the desired intensity of the smoke flavor, and then wrapping and refrigerating it. This allows the smoke to distribute through the cheese, mellowing its flavor. Different types of wood impart different flavors to the cheese, with fruit woods like cherry and apple adding a sweet and tangy taste, and hickory and maple providing a more forward flavor. When it comes to the cheese itself, harder cheeses like cheddar, gouda, and parmesan are great options as they don't easily become over-smoked. However, softer cheeses like gorgonzola and provolone should be avoided as they absorb smoke quickly and can create a mess in the smoker. Ultimately, the best cheese for smoking is a matter of personal preference, so choosing a variety that you enjoy is essential.
Characteristics and values of cheese for smoking
| Characteristics | Values |
|---|---|
| Cheese types | Cheddar, Gouda, Gruyere, Havarti, Mozzarella, Manchego, Edam, Swiss, Colby Jack, Provolone |
| Cheese texture | Hard cheeses are better as they don't melt and don't fall through the grill |
| Flavour | The cheese's flavour informs the type of wood used. Fruitwood is best for mild cheese. Hickory is intense and best for strong cheese. Alder is mild. |
| Temperature | Keep the temperature low, below 90°F. |
| Time | Smoke for 2-3 hours. |
| Storage | Smoked cheese keeps for months in the refrigerator or can be frozen. |
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What You'll Learn
- Hard cheeses like cheddar, gouda, parmesan, and Monterey Jack are great for beginners
- Fruitwood is the best and safest choice for smoking cheese with a mild flavor
- Smoking homemade cheeses: dry-salted feta and quick homemade mozzarella
- Smoking soft cheeses like cream cheese can be tricky as they tend to melt
- Smoking equipment: using a grill, smoker, or tube smoker
Hard cheeses like cheddar, gouda, parmesan, and Monterey Jack are great for beginners
Smoking cheese can be a fun and delicious endeavour, and hard cheeses are a great place to start for beginners. Hard cheeses like cheddar, gouda, parmesan, and Monterey Jack are ideal for smoking because they don't tend to pick up much extra flavour due to their density, but they also won't melt and create a mess in your smoker.
Cheddar, in particular, is a popular choice for smoking, and you can experiment with different flavours like chipotle or habanero. Gouda is another excellent option, as is parmesan, which has a harder texture that lends itself well to the smoking process. Monterey Jack, a semi-hard cheese, is also a good choice for beginners.
When smoking hard cheeses, it's essential to keep the temperature low, below 90°F, to prevent the cheese from melting. You can use a charcoal kettle grill or an offset stick smoker, and fuel it with briquettes and soaked wood chips. Different types of wood will impart unique flavours to your cheese. For example, fruitwoods like cherry and apple give a tangy and mild sweetness, while hickory provides a more intense aroma and flavour. Alder is a good choice for a milder smoke flavour.
Once you've smoked your hard cheese, it's important to let it age. Place the cheese in a Ziploc bag and store it in the refrigerator for at least two weeks to a month. This allows the flavours to penetrate the cheese, and you'll be left with a delicious, subtly earthy, toasted treat.
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Fruitwood is the best and safest choice for smoking cheese with a mild flavor
Smoking cheese is a rewarding process that can add a new dimension to its flavor. When it comes to choosing the right wood for smoking cheese with a mild flavor, fruitwood is the best and safest option. Fruitwoods, such as apple and cherry, impart a tangy, mild, and sweet flavor that blends harmoniously with the cheese's natural taste.
Applewood, in particular, has the highest concentration of mild flavors, allowing the cheese's natural taste to shine through. It is an excellent choice for those who want to savor the cheese's inherent flavors while enjoying a subtle smoky tang. Applewood-smoked cheese is versatile and pairs well with sandwiches, salads, or any dish where you want a delicate smoky accent.
Cherry wood is another fruitwood variety that lends a unique touch to mildly flavored cheeses. Cherry wood infuses a sweet and heavy smoke that quickly penetrates the cheese, adding a rosy tint to the finished product. This aesthetic quality makes cherry wood-smoked cheese ideal for charcuterie boards or any presentation where a hint of color is desired.
Other fruitwoods, such as maple, are also popular choices for smoking cheese. Maple wood offers a versatile flavor profile that complements a wide range of cheeses and proteins.
When smoking cheese with fruitwood, it is essential to maintain temperatures below 90°F to prevent the cheese from melting. Additionally, using a cold smoke adapter kit is crucial for generating the cold smoke necessary for the process.
By selecting fruitwood for smoking cheese with a mild flavor, you can be assured of a delicious outcome that enhances the cheese's natural qualities.
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Smoking homemade cheeses: dry-salted feta and quick homemade mozzarella
Smoking cheese at home is a rewarding process that can add depth to many different types of cheese. While hard cheeses are the easiest to smoke, semi-soft and fresh cheeses can also be smoked with great results.
Smoking Dry-Salted Feta
Smoked feta is a simple, smoky dip that can be served with pita bread or vegetables for dipping. To make smoked dry-salted feta, you will need a block of feta cheese, olive oil, thyme, honey, and hot sauce. First, brush the block of feta with olive oil and season with salt. Place the feta directly on the grill over direct heat and cook until lightly browned, which should take about 2 minutes. Next, place the feta in a bowl or ramekin with thyme sprigs and cover with a mixture of honey and hot sauce. Place the bowl in a smoker set to 250 degrees Fahrenheit for 1 hour. Serve the feta warm with crostini, French baguette slices, or pita chips.
Smoking Quick Homemade Mozzarella
Smoking mozzarella is a simple way to add flavor to homemade cheese. To make smoked mozzarella, you will need a gallon of milk, citric acid, water, a rennet tablet, a charcoal grill or smoker, a pastry brush, twine or string, tongs, oven mitts, buckets of water, disposable aluminum pans, and an oven thermometer. First, make the mozzarella by pouring the milk into a pot and adding the dissolved citric acid. Stir and heat the mixture to 90 degrees Fahrenheit, then gently stir in the dissolved rennet and heat to 100 degrees Fahrenheit. Let the pot sit for 5 minutes while the curds and whey separate. Form the mozzarella into small balls and place them in an ice bath. Set up the grill with charcoal and wood chips, filling one aluminum pan with water to keep the grill temperature low. Place the mozzarella in a small aluminum pan and set it on the grill grate over the water-filled pan, ensuring the temperature is below 90 degrees Fahrenheit to avoid melting the cheese. Smoke the mozzarella for about 15 minutes, then remove it from the grill and let it cool. Serve the mozzarella warm or at room temperature.
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Smoking soft cheeses like cream cheese can be tricky as they tend to melt
Choosing the Right Cheese:
Select a cream cheese that has a firmer texture and can hold its shape better during the smoking process. Some brands may offer cream cheese blocks that are firmer and less likely to melt.
Temperature Control:
Maintain a low smoking temperature to prevent the cheese from melting. Aim for temperatures between -5 and -10 degrees Celsius for the best results. At higher temperatures, soft cheeses are more likely to melt and become difficult to handle.
Pre-Chilling the Cheese:
Before smoking, chill the cream cheese block in the freezer for about an hour. This will help cool it to an optimal smoking temperature while drying out the exterior slightly, reducing the risk of melting.
Smoking Time and Rotation:
Smoke the cheese for around two hours, but adjust this time based on your desired smokiness. Open the smoker door briefly every 30 minutes to rotate the cheese, ensuring even smoking and preventing overheating.
Wood Selection:
Choose mild smoking woods such as applewood, cherry wood, or maple wood. These woods provide a subtle, sweet flavour that complements the cream cheese without overwhelming it.
Seasoning and Flavouring:
Experiment with different seasonings and flavour combinations. You can score the surface of the cream cheese in a diamond pattern and apply a dry rub or a thin layer of jelly or jam for added flavour.
Post-Smoking Aging:
After smoking, wrap the cheese tightly in plastic wrap and store it in the refrigerator for at least two weeks. This aging period allows the smoke flavour to distribute evenly throughout the cheese and mellow, resulting in a more balanced flavour.
Smoking soft cheeses like cream cheese requires some experimentation and adjustments based on your specific setup and preferences. Always monitor the cheese during the smoking process to prevent overheating and melting. With practice, you can create delicious smoked cream cheese to enjoy as a dip or spread.
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Smoking equipment: using a grill, smoker, or tube smoker
Smoking cheese at home is a great way to recreate the expensive results you might find at specialty stores. You can use a variety of equipment to smoke cheese, including a grill, smoker, or tube smoker. Here's a guide to help you get started with the smoking process:
Using a Grill
If you want to use a grill for smoking cheese, you don't need a fancy or expensive one. Any outdoor grill variety will do, including gas or charcoal grills. The key is to maintain a cool temperature, ideally below 75°F (24°C). You can place the cheese directly on the grill grates, but it's recommended to use a metal rack to hold the cheese above the grill grates, especially for softer cheeses. This helps prevent the cheese from falling through the grates and ensures indirect heat. To create smoke, you can use a smoke tube or smoker box filled with wood pellets or chips. Place the smoke source on the grill, light it, and let it burn for a few minutes before blowing out the flame.
Using a Smoker
A smoker is another option for smoking cheese. You can use a dedicated smoker box or convert your grill into a smoker by adding a smoke tube or box. Similar to using a grill, you'll want to ensure the smoker is well-ventilated and maintain a cool temperature. Place the cheese inside the smoker, preferably on a rack, and follow the smoking instructions provided by the smoker manufacturer. Remember, you're using the smoker as an enclosure to contain the smoke and infuse the cheese, not as a heat source.
Using a Tube Smoker
Tube smokers are a popular choice for cold-smoking cheese. They are easy to use and don't require a separate grill or smoker. Simply fill the tube smoker with wood pellets or chips. Follow the manufacturer's instructions for filling and lighting the tube smoker. Light the tube smoker using a torch or lighter, let it burn for a few minutes, and then blow out the flame. Place the tube smoker horizontally on a fireproof surface or inside your grill or smoker, away from the cheese. The tube smoker will continue to smolder, creating smoke for several hours.
Regardless of the equipment you use, it's important to choose the right type of cheese for smoking. Hard or semi-hard cheeses like cheddar, gouda, and pepper jack are ideal, as they can withstand the smoking process without melting. Soft cheeses can also be smoked, but they require a cooler environment to prevent melting. Always remember to wear latex gloves when handling cheese to prevent the transfer of oils and bacteria. Additionally, proper ventilation is crucial to prevent excessive smoke buildup.
Finally, after smoking your cheese, it's essential to let it age. Wrap the cheese and place it in the refrigerator for at least two weeks to mellow out the flavours. During this time, the smoke flavour will penetrate the cheese, and the cheese will lose its bitter taste. Mark the finish date on the packaging so you know when it's ready to enjoy!
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Frequently asked questions
It is recommended to use hard or semi-hard cheeses for smoking, such as cheddar, gouda, pepper jack, mozzarella, and gouda. Soft cheeses can be used, but they may take on too much smoke flavor and melt, creating a mess.
The smoking time depends on the desired smoke flavor and the density of the cheese. For a mild smoky flavor, smoke the cheese for about 45 minutes to 2 hours. For a bolder flavor, smoke for 2 hours or longer.
You will need a grill or smoker with good ventilation and temperature control to keep the temperature below 90°F. A smoking tube or pan of ice can also be used to generate smoke without heat.
Different woods will impart different flavors and intensities. Fruit woods like cherry and apple are great options, while hickory or maple will give a more forward flavor. Alder is a good choice for a milder smoke flavor.
After smoking, wrap the cheese in parchment or butcher paper and refrigerate for 24-48 hours. Then, vacuum seal the cheese or place it in a zip-top freezer bag to remove as much air as possible. Store in the refrigerator for at least two weeks before consuming.
