Kamil Perry
Smoking cheese is a great way to add flavour to a block of cheese for charcuterie boards, sandwiches, or any recipe that includes grated or sliced cheese. The best cheeses to smoke on a Traeger are cream cheese, cheddar, and full-fat cheeses. When smoking cheese, it is important to keep the temperature low, between 160-165°F, so that the cheese does not melt. The amount of time needed to smoke cheese varies depending on the type of cheese and the desired amount of smoke flavour, but it typically ranges from one to three hours. After smoking, the cheese should be wrapped and refrigerated for at least two hours or overnight.
Characteristics and values of the best cheeses to smoke on a Traeger
| Characteristics | Values |
|---|---|
| Cheese type | Cream cheese, cheddar, Kraft, Crystal Farms, Murray's sharp white cheddar |
| Cheese form | Blocks, squares, slices, logs |
| Temperature | 160-165°F, or the "'Smoke' setting" |
| Time | 1-3 hours, flipping the cheese halfway through |
| Other equipment | Wire rack, toothpicks, instant pot trivet, thermometer, butcher paper, cheesecloth, brown paper bags, vacuum sealer |
| Flavor | Fruitwood pellets (pecan, apple), wood-fired flavor, herbs, salts |
| Serving suggestions | Crackers, fruit, pickled vegetables, wine, jalapenos, coconut shrimp, macaroni and cheese |
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What You'll Learn
Best cheeses to smoke on Traeger
Smoking cheese on a Traeger is a great way to add extra flavour to your cheese. It's best to use a full-fat block or square of cheese, as this is the best form to cut into various thick shapes. Opting for a full-fat cheese over a light cheese will also give you the best flavour and texture.
Cream cheese is a popular choice for smoking on a Traeger. It is known for its decadent texture, mild flavour, and versatility. You can smoke it by itself or use it as an ingredient in your next recipe. It is best to avoid using smoked cream cheese in sweet recipes, but it can be a great addition to savoury recipes that call for cream cheese. For example, you could try a stuffed jalapeños recipe that ties together bacon and hot peppers with a creamy filling or coconut shrimp jalapeño poppers.
You can also smoke a Holiday Smoked Cheese Log on a Traeger. This combines cream cheese, cheddar cheese, hot sauce, bacon bits, chopped green onions, and Worcestershire sauce, which is then rolled into a log shape and chilled. After the cream cheese has hardened, the log is rolled in a mixture of chopped pecans, wrapped in food wrap, and stored overnight in the freezer before being put on the grill.
Cheddar cheese is another popular choice for smoking on a Traeger. It is recommended to smoke cheddar at a low temperature of around 160-165°F, as the cheese may melt if the temperature gets too high. You can also smoke shredded extra sharp cheddar, but this requires less time in the smoker.
When smoking cheese on a Traeger, it is important to monitor the temperature to ensure the cheese does not melt. It is also recommended to wear latex gloves when handling the cheese to prevent oils and bacteria from your hands from transferring to the cheese and causing mould. After smoking, the cheese should be wrapped and refrigerated for at least two days to allow the smoke flavour to mellow.
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How to smoke cream cheese on Traeger
Smoking cheese is a great way to add flavour and impress your guests. Cream cheese, in particular, is a good choice for smoking because of its decadent texture, mild flavour, and versatility. Here is a step-by-step guide on how to smoke cream cheese on a Traeger:
Preparation:
Before you start, it is important to note that full-fat block cream cheese is the best option for smoking, as it has the best flavour and texture, and is easy to cut into various shapes. Some sources recommend using Philadelphia cream cheese specifically. In addition, make sure you have the necessary equipment, such as a wire rack, toothpicks, a pan, and parchment paper.
Seasoning:
When it comes to seasoning, it is important to avoid salty spice blends as they can overpower the delicate flavour of the cream cheese. Instead, opt for low-salt or salt-free blends. You can use a variety of seasonings, such as Everything Bagel seasoning, cinnamon and sugar, or a Tex-Mex spice blend. If you want to get creative, you can even coat the cream cheese in olive oil and sprinkle it with black pepper before smoking.
Smoking Process:
Start by preheating your Traeger with the lid closed to 200˚F for about 15 minutes. While the Traeger is preheating, prepare your cream cheese by cutting it into thick slices or a log shape. If you are using a block of cream cheese, you can make shallow crosshatch cuts on the top to increase the surface area for seasoning.
Once your Traeger is preheated, place the cream cheese on a wire rack or layer of toothpicks in a half-size pan. If using a block of cream cheese, transfer it to a disposable foil pan after seasoning. Place the pan on the grill and close the lid. Smoke the cream cheese for about 2 hours at 225-F. If using Super Smoke mode, smoke for the full 2 hours without opening the grill.
Serving:
After smoking, remove the cream cheese from the grill and wrap it in parchment paper. Refrigerate for 2-3 days to allow the smoke flavour to mellow. When ready to serve, unwrap the cream cheese and slice it. Smoked cream cheese can be served as an appetizer with crackers, pita crisps, apple slices, or used as a spread on toasted bagels. It can also be used as an ingredient in recipes such as stuffed jalapeños or macaroni and cheese.
Tips:
- When smoking cheese, it is important to ensure that the vents allowing the smoke to escape are not plugged and are open at least a quarter of the way.
- If you want a heavier smoke flavour, you can smoke the cheese for up to 4 hours.
- For a unique presentation and added surface area for seasoning, roll the block of cream cheese in your chosen seasoning before smoking.
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How to cold smoke cheese on Traeger
Smoking cheese on a Traeger grill is a simple process, but it does require some preparation and specific equipment. Before you start, make sure you have the right type of cheese. Mild, hard, or semi-hard cheeses are best for cold smoking, and full-fat cream cheese is preferable for its superior flavour and texture.
To begin the process of cold smoking, fill a large tray with ice and add some water. Place a smaller pan on top of the ice and lay the cheese on top. You can use barbecue sticks on the pan to prevent the cheese from sticking. Alternatively, you can place the cheese directly on the grill grates or use a wire rack. If your Traeger grill has the Super Smoke feature, turn it on to release pure smoke from the pellets or wood fuel, creating thick and flavoursome smoke.
Once the cheese is in place, close the lid of the grill and let the cheese smoke for at least an hour. Check the colour of the cheese—the outer parts should have a deeper orange hue, with hints of yellow remaining in the middle for yellow cheeses. After an hour, flip the cheese and add more ice to the pan. Close the grill and continue smoking for another hour.
After two hours of smoking, remove the cheese from the grill and wrap it in parchment paper. Refrigerate the cheese for 2-3 days to mellow the smoke flavour. It is recommended to age the cheese for a minimum of two weeks, and preferably two months, before serving.
There are also some additional tips to consider when cold smoking cheese. Wear latex gloves when handling the cheese to prevent the transfer of oils and bacteria from your hands, which can cause mould. Using a vacuum sealer for storage can also help to stave off mould and extend the cheese's lifespan. Additionally, ensure any vents are open at least a quarter of the way to allow smoke to escape.
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How long to smoke cheese on Traeger
Smoking cheese on a Traeger grill is a straightforward process, but the length of time it takes varies depending on the type of cheese and the desired level of smokiness.
For cream cheese, preheat your Traeger to 200˚F or 225˚F with the lid closed, which will take around 15 minutes. Place the cream cheese on a baking rack or a small baking sheet lined with foil, and score the top with shallow cuts. Brush with olive oil and sprinkle with black pepper. Place the cream cheese on the grill grates and smoke for 1-2 hours, checking regularly to ensure it doesn't overcook. The cheese is done when the score marks open slightly and the surface turns golden.
For other hard or medium cheeses, such as cheddar, mozzarella, or provolone, the process is similar. Preheat your Traeger to 200˚F and prepare the cheese in the same way as cream cheese. Smoke the cheese for around 2 hours, or until the desired level of smokiness is achieved.
When smoking cheese, it is important to maintain a low temperature to prevent the cheese from melting. Using a pan filled with ice underneath the cooling rack of cheese can help regulate the temperature. Additionally, allowing the cheese to come to room temperature before smoking it will help develop a protective "rind" during the smoking process.
After smoking, wrap the cheese in parchment paper and refrigerate for 2-3 days to allow the smoke flavor to mellow. The longer the cheese is aged, the more the flavors will develop, with a minimum of 2 weeks and up to 2 months recommended.
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How to store smoked cheese
Smoking cheese is a great way to add flavour to your cheese, and it can be done at home with the right equipment. But what do you do with your smoked cheese after the smoking process? Here are some tips on how to store your smoked cheese to keep it tasting great.
Firstly, it is important to let your smoked cheese rest. Wrap the cheese nicely in parchment paper, or, if you can, vacuum seal it. Place the wrapped cheese in the refrigerator for about 24 hours to allow the smoky flavour to settle in and soften the cheese. The flavour will improve over time, so leaving it for longer will enhance the taste.
If you have smoked a large batch of cheese and want to store it for longer, you can vacuum seal and keep it in the refrigerator. Vacuum-sealed smoked cheese can last for several months in the refrigerator, with some sources stating that it can last for up to a year or more. However, it is recommended to consume it within six to twelve months for the best quality and taste.
If you want to store your smoked cheese for even longer, you can consider freezing it. Vacuum sealing and then freezing your smoked cheese can extend its shelf life to up to eight months or more. However, some people are not happy with the resulting texture of the cheese after thawing it. Therefore, it is recommended to slowly thaw the frozen cheese in the refrigerator over several days before consuming it.
Proper storage techniques are essential to maintain the quality and prolong the shelf life of your smoked cheese. Always keep the cheese away from the doors of the refrigerator and avoid placing it directly on the shelves of a "self-defrosting" freezer. Additionally, wear latex gloves when handling the cheese to prevent oils and bacteria from transferring from your hands to the cheese, helping to stave off mould and extending its storage life.
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Frequently asked questions
Cream cheese is a popular choice due to its decadent texture, mild flavour, and versatility. Other options include provolone, brie, parmesan, and cheddar.
If you are smoking cream cheese, you can roll it in chopped pecans before wrapping it in food wrap and storing it overnight in the freezer. For other types of cheese, it is recommended to wear latex gloves when handling them to prevent oils and bacteria from your hands from transferring to the cheese.
The ideal temperature for cold smoking cheese is between 60-70°F, although some sources recommend keeping the temperature below 100°F.
Smoking times vary depending on the desired level of smoke flavour and the outside temperature. Cheese can be smoked for as little as one hour or for up to three hours.
