Kamil Perry
Smoked cheese is a delicious snack and a perfect flavour booster for pasta or soups. It can be made at home with a grill or smoker, and the type of cheese used is up to personal preference, although hard or semi-hard cheeses are recommended. Smoked cheddar cheese is a popular variety and can be used in a variety of dishes, including macaroni and cheese, nachos, tacos, and pizza.
| Characteristics | Values |
|---|---|
| Use | Can be used as a flavour booster for pasta, soups, burgers, pizza, nachos, tacos, macaroni and cheese, etc. |
| Flavour | Balances well with the richness of the smoke and the sharp edge of the cheese |
| Texture | Tends to be a bit oily and prone to sweating |
| Storage | Can be stored in a refrigerator for a minimum of 1 week, preferably 2. Can be frozen for up to a year |
| Wood | Apple, cherry, maple, or pecan wood imparts a mild smoky flavour |
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What You'll Learn
Smoked cheddar on macaroni and cheese
Smoked cheddar is a delicious addition to macaroni and cheese, adding a unique smoky flavour to this classic comfort dish. The rich, creamy flavour of the cheese sauce is beautifully complemented by the smokiness of the cheddar.
To make smoked mac and cheese, you'll first want to cook your pasta. It's recommended to use a shape with a cavity, such as cavatappi, to hold all that delicious sauce. Boil the pasta in salted water according to the package directions, then drain and set aside.
Next, you'll make the cheese sauce. Start by melting some butter in a pan over medium heat. Add minced garlic, red pepper flakes, and a pinch of salt. You can also add in some flour and milk to create a béchamel sauce, also known as a white sauce. Stir in salt, pepper, and mustard, and continue cooking until the mixture thickens.
Now it's time for the cheeses. Shredded smoked cheddar is the star of this dish, but you can also add in other cheeses like smoked gouda, or a little processed American cheese to keep it smooth and creamy. Gradually add the cheeses to the sauce, stirring continuously until they melt and combine. You can also add in some hot sauce, mustard, and more salt to taste.
Finally, stir the cooked pasta into the cheese sauce. You can serve it as is, or for an extra treat, sprinkle some breadcrumbs and/or extra shredded cheddar on top and grill it for a few minutes until the top is browned and crispy.
Smoked mac and cheese is a hearty, comforting dish that's perfect for a cold day. It's a fun twist on a classic that's sure to be a crowd-pleaser!
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Smoked cheddar on nachos or tacos
Smoked cheddar is a great way to add a burst of flavour to your nachos or tacos. It is a perfect addition to a vegetarian taco dinner or to elevate your leftover meat nachos.
Smoked Cheddar on Tacos
A simple 20-minute vegetarian taco dinner can be made with black beans, smoked cheese, and a fresh cherry tomato avocado salsa topping. Oven-baked tacos are a simple dinner option that gives you extra crispy shells and melted cheese.
To make these tacos, preheat your oven to 200C/390F. Arrange 8 taco shells in a medium-sized casserole dish so that each shell is standing upright. In a bowl, combine the ingredients for your bean filling. Scoop the beans into the taco shells and top with grated smoked cheddar. Bake for 10-15 minutes, until the cheese is melted. Finally, add salsa, sour cream, and chives on top and serve.
Smoked Cheddar on Nachos
Smoked cheddar is a great addition to your nachos, along with some leftover meat, such as pulled pork, steak, or chicken. To make smoked nachos, prepare your grill or smoker for indirect cooking, add your smoke wood of choice, and place your pizza stone on the grill.
The standard base for nachos is chips and cheese, but you can also add beans and a protein of your choice. You can top it with sliced jalapenos, garlic powder, and pepper flakes. It is recommended to use thick tortilla chips for this recipe as thin "restaurant-style" tortilla chips cannot handle the weight of the toppings.
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Smoked cheddar on pizza
Smoked cheddar is a versatile ingredient that can enhance the flavour of many dishes, including pizza. Here are some tips and suggestions for creating a delicious smoked cheddar pizza:
Selecting the Right Smoked Cheddar
When choosing smoked cheddar for your pizza, consider the intensity of the smoke flavour. Smoked cheddar can be made at home using a smoker or grill with apple, alder, or cherry wood. The type of wood used will impart a unique flavour to the cheese. If you're purchasing smoked cheddar, look for high-end grocers or specialty stores, as they typically offer a wider variety of smoked cheeses. Keep in mind that the smoke flavour in store-bought smoked cheddar may be more intense, so choose milder options if you want the cheese to blend well with other toppings.
Preparing the Pizza Dough
To make the perfect smoked cheddar pizza, start by preparing your pizza dough. You can make the dough from scratch or use a store-bought option. If you're making the dough yourself, allow for enough time to mix, knead, and proof the dough properly. Once your dough is ready, preheat your oven to the temperature specified in your recipe, usually around 450°F.
While the oven is preheating, prepare your pizza pan. Brush the pan with olive oil to prevent the dough from sticking and to create a crispy crust. You can also use a pizza stone if you have one, as it retains heat well and helps cook the pizza evenly.
Assembling the Pizza
Roll out the dough to your desired thickness and shape. Place it on the prepared pan or pizza stone. Brush the dough with clarified butter or olive oil to create a rich, golden crust. This step will also help the toppings adhere better to the dough.
Now, it's time to add the smoked cheddar. Grate or shred the smoked cheddar cheese and sprinkle it evenly over the dough. Remember that a little smoked cheddar goes a long way, so you don't need to overload the pizza with cheese. You can also blend it with other cheeses, such as mozzarella or provolone, to balance the flavours.
Topping Suggestions
When choosing toppings for your smoked cheddar pizza, consider ingredients that complement the smoky flavour. Here are some ideas:
- Mushrooms: Try wild mushrooms or Portobello mushrooms, as their earthy flavour pairs well with the smokiness of the cheddar.
- Onions: Caramelised onions or scallions can add a touch of sweetness to balance the smokiness.
- Meats: Consider adding pepperoni, bacon, or grilled chicken for a heartier pizza.
- Vegetables: Roasted red peppers, spinach, or artichokes can provide a nice contrast in flavour and texture.
- Herbs: Fresh basil or oregano leaves will enhance the overall flavour of the pizza.
Baking the Pizza
Place the assembled pizza in the preheated oven and bake it for 12 to 15 minutes, or according to your recipe's instructions. Keep an eye on the pizza to ensure it doesn't burn. The baking time will depend on the thickness of your crust and the amount of cheese and toppings you've added.
Once the pizza is baked to your liking, remove it from the oven and let it cool slightly. Slice it into wedges and serve it while it's still hot. Enjoy the combination of melted smoked cheddar and your chosen toppings!
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Smoked cheddar on a cheese board
Smoked cheddar is a versatile cheese that can be used in a variety of dishes or simply enjoyed on its own. When creating a cheese board, it can be a great addition to elevate the overall taste and presentation. Here are some tips and suggestions for including smoked cheddar on your cheese board:
Selecting the Right Smoked Cheddar
Choose a smoked cheddar that suits your taste preference. You can opt for a store-bought variety or even smoke your own cheddar at home. If you're purchasing smoked cheddar, look for options with a good shape and surface area that can hold the smoke and glaze well. For instance, Armstrong Old Cheddar is a variety that smokes exceptionally well due to its dry texture and small crevices on the surface.
Pairing Smoked Cheddar on a Cheese Board
When creating a cheese board, it's essential to offer a variety of cheeses with different flavours and textures. Here are some suggestions for pairing smoked cheddar with other cheeses:
- Hard or Semi-Hard Cheeses: Smoked cheddar pairs well with other hard or semi-hard cheeses such as smoked gouda, smoked mozzarella, pepper jack, or smoked gruyere. These cheeses complement each other and offer a range of flavours for your guests to enjoy.
- Soft Cheeses: While soft cheeses can be more challenging to smoke, they can still be included on the cheese board. Options like goat cheese or brie can provide a creamy contrast to the smoked cheddar.
Accompaniments for Smoked Cheddar
To enhance the flavour and presentation of your smoked cheddar cheese board, consider including the following accompaniments:
- Crackers or Bread: Neutral-flavoured crackers or sliced baguette can provide a base for your guests to enjoy the cheeses.
- Fruits and Nuts: Pair your smoked cheddar with fresh or dried fruits such as apples, pears, or grapes. Walnuts, almonds, or pecans can also add a crunchy texture to the board.
- Condiments and Spreads: Offer condiments like honey, jam, or chutney to complement the smokiness of the cheddar. Mustard or pickled vegetables can also add a tangy contrast.
Presentation Tips
When arranging your cheese board, aim for a visually appealing and balanced presentation:
- Cut the smoked cheddar into slices or cubes to make it easier for your guests to enjoy.
- Place the cheeses in different sections of the board, ensuring they have some space between them for airflow.
- Fill in the gaps with the accompaniments, creating a harmonious composition that invites your guests to explore and indulge.
- Add some fresh herbs or edible flowers for a touch of colour and freshness.
Remember, the key to a successful cheese board is variety and balance. Offer a range of flavours, textures, and colours that will delight your guests and make your smoked cheddar cheese board a memorable part of their dining experience.
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Smoked cheddar in soups
Smoked cheddar cheese is a great addition to soups, adding a rich, smoky flavour. A smoked broccoli and cheese soup is a delicious option, with the broccoli roasted and caramelised to add to the smokey flavour. A roux is made with butter and flour, cooked until golden brown, and then combined with chicken stock and roasted vegetables. Smoked sharp cheddar is stirred through the soup with cream, and it is served with extra shredded cheddar and grilled croutons.
Another option is a bacon and cheddar soup, with the addition of jalapeños for an extra kick. This soup is made with chicken stock, vegetables, and of course, bacon and smoked cheddar. The cheese is combined with flour to prevent clumping and added to the soup with cream. It is served with crumbled bacon, thyme, and croutons.
For a vegetarian option, a simple creamy cheddar soup can be made and served with garlic toasts. The toasts are brushed with smoked paprika butter to add a smokey flavour to the dish.
Smoked cheddar can also be crumbled and used as a topping for any soup, adding a burst of flavour.
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Frequently asked questions
Smoked cheddar cheese is cheddar cheese that has been smoked, typically using a smoker or grill and wood such as apple, cherry, maple, or pecan.
Smoked cheddar cheese can be added to many dishes such as macaroni and cheese, burgers, pizza, nachos, tacos, soups, and salads.
Yes, other types of cheese that can be smoked include gouda, gruyere, swiss, mozzarella, havarti, muenster, edam, gouda, pepper jack, and goat cheese.
Smoked cheddar cheese can be stored in a refrigerator for up to a year if it is frozen. If it is not frozen, it can be stored in the refrigerator for about a week, preferably two.
To make smoked cheddar cheese, you will need a smoker or grill, wood pellets or pucks, and cheddar cheese. First, freeze the cheese for a couple of hours before smoking. Then, load the smoker or grill with the wood pellets or pucks and start it up. Smoke the cheese for around two hours, rotating it every 30 minutes to ensure even smoking. After smoking, let the cheese rest at room temperature for an hour, then wrap it in parchment paper and store it in the refrigerator for about 24 hours. Finally, vacuum seal the cheese and let it sit in the fridge for at least another week before consuming.
