Randy Chandler
Smoked cheese is a variety of cheese that has been treated by smoke-curing, resulting in a yellowish-brown outer pellicle. The smoke-curing process can be done in one of two ways: cold-smoking and hot-smoking. The type of wood used for smoking, the temperature, and the duration of the smoking process can all impact the final flavour of the cheese. For example, hickory is preferred over alder when it comes to smoking cheddar for four hours, and it is recommended to age the cheese for a minimum of two to four weeks before consuming. Smoked cheese can have a strong smoky flavour, and in some cases, it may even taste like bacon or ham.
Characteristics of Smoked Cheddar Cheese Taste
| Characteristics | Values |
|---|---|
| Taste | Smokey, bacon/ham-like, meaty |
| Colour | Yellowish-brown |
| Texture | Dense |
| Flavour | Strong on the outside, less smokey on the inside |
| Curing Process | Cold-smoking, hot-smoking |
| Curing Time | 2-4 weeks |
| Smoke Type | Hickory, Alder |
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What You'll Learn
Smoked cheddar can taste like bacon or ham
While the smoking method adds a unique flavour to the cheese, it is important to note that the type of wood used for smoking also plays a role in the final taste. For example, hickory is often preferred over alder when smoking cheddar, as it yields a superior flavour. Additionally, the ageing process further enhances the flavour of smoked cheddar. It is recommended to age smoked cheddar for a minimum of two to four weeks before consumption to allow the flavours to mellow and develop.
The distinct bacony or ham-like flavour of smoked cheddar is a result of the interaction between the smoking process and the cheese's composition. The smoke imparts a meaty quality to the cheddar, creating a savoury and satisfying taste experience. This phenomenon is not as prominent in other types of smoked cheese, such as Gouda, where the smoking process adds a meaty flavour that resembles a hotdog.
It is worth noting that the intensity of the smoky flavour can vary depending on the smoking technique and the density of the smoke. A light, thin blue smoke is generally preferred to avoid an overpowering ashtray taste. Additionally, the temperature and duration of the smoking process can impact the final flavour of the cheese. Some enthusiasts experiment with different techniques, such as wrapping the cheese in a cherry sauce before smoking, to create unique flavour profiles.
In conclusion, smoked cheddar can surprise palates with its bacony or ham-like notes, setting it apart from its unsmoked counterparts. The combination of the smoking process, the type of wood used, and the ageing duration all contribute to the distinctive flavour of this variety of cheddar cheese.
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The cheese should be stronger on the outside, with less smoke flavour on the inside
Smoked cheese is any cheese that has been treated by smoke-curing, which can be done in one of two ways: cold-smoking or hot-smoking. The cold-smoking method can take up to a month and smokes the food at temperatures between 20° and 30° C (68° and 86° F). Hot-smoking, on the other hand, partially or fully cooks the food at temperatures ranging from 40° to 90° C (104° to 194° F).
When it comes to the taste of smoked cheddar cheese, the smoking process can significantly impact the flavour. Ideally, the cheese should have a stronger flavour on the outside, with a lighter smoke flavour on the inside. This is because smoke tends to penetrate the cheese slowly, and it can take weeks to months for the ashy or bitter taste to mellow out and give way to a nice smoky flavour.
To achieve this desired flavour profile, it's essential to use light smoke during the smoking process. A heavy smoke can result in an overpowering ashy taste. Additionally, the type of wood used for smoking can also influence the flavour. For example, hickory is often preferred over alder when smoking cheddar for four hours, as it yields a significantly better flavour.
Furthermore, ageing the smoked cheddar cheese can further enhance its taste. In a taste test, it was concluded that ageing the same hickory-smoked cheddar for four weeks resulted in a better flavour compared to ageing for just two weeks. Therefore, it is recommended to smoke the cheddar for four hours, followed by ageing for a minimum of two to four weeks before consumption.
While the above guidelines can help achieve the desired flavour profile, it's worth noting that individual preferences may vary. Some people may prefer a stronger smoke flavour throughout the cheese, while others may opt for a milder smoke taste. Additionally, factors such as the type of cheddar cheese used and the specific smoking technique employed can also influence the final flavour of the smoked cheddar cheese.
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Hickory is preferred over Alder for cheddar
When it comes to smoking cheddar, hickory is often preferred over alder due to its unique flavour profile and the resulting taste experience. While both hickory and alder are popular woods for smoking various foods, each has distinct characteristics that influence their preference for smoking cheddar cheese.
Hickory is a classic, durable, and hard wood with an open grain that readily accepts stains. It is commonly used in wood flooring and cabinetry due to its attractive contrasting dark and light colours. When used for smoking cheddar, hickory imparts a strong, distinct flavour that some may find too intense even with shorter smoke times. However, when balanced properly, hickory can result in a smooth and superior taste. In a smoked cheese scientific taste test, participants preferred the flavour balance of hickory-smoked cheddar, finding it "perfectly balanced" between the cheese and smoke flavours.
On the other hand, alder is a rustic, affordable, and relatively soft hardwood that is abundant on the West Coast of the United States. It is often chosen for cabinetry as it can be stained in many different colours. When used for smoking, alder imparts a "caustic" smoke flavour, which some may find less appealing than hickory. In the same scientific taste test, participants noted a preference for hickory over alder, with the latter having a less favourable balance of flavours.
The preference for hickory over alder when smoking cheddar ultimately comes down to personal taste. However, the stronger, smoother flavour of hickory, when balanced with the natural taste of cheddar, tends to result in a more favourable response. Additionally, the longer the mellowing time after the smoking process, the better the flavour, as the cheese ages and the flavours meld together.
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Cold-smoking smokes food at between 20° and 30° C
Smoked cheddar cheese is any cheese that has been cured with a smoky flavour. This is typically done in one of two ways: cold-smoking or hot-smoking. Cold-smoking is a great way to add flavour to food, especially meats like bacon, ham, and salmon, and even nuts. Cold-smoking is done at low temperatures, usually between 68-86°F (20-30°C). This is a slow process that allows the food to absorb the smoke flavour without cooking it.
Cold-smoking should be done at temperatures below 90°F (32°C) to prevent bacterial growth. It is important to avoid the "danger zone" temperature range of 40°F (4°C) to 140°F (60°C), as this is the range where bacteria can grow rapidly.
To cold-smoke food, you need a cold smoker, which is a device designed to smoke food at low temperatures without cooking it. The meat or cheese needs to be cured first to extract moisture and inhibit bacterial growth. This process can take anywhere from a few hours to a few days, depending on the type of food being smoked.
Cold smoke chambers are specifically designed for cold smoking and can be purchased or DIY-built. It is important to have a reliable thermometer to monitor the temperature inside the smoker. You will also need some type of fuel source, such as electric, charcoal, wood chips, or wood pellets. When it comes to wood, choose a type that will complement the flavour of the food, such as apple, cherry, hickory, or mesquite.
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Hot-smoking partially or completely cooks food
Smoking is a process that infuses food with a smoky flavour and smell. This is achieved by curing the food with smoke, which can be done through hot-smoking or cold-smoking. Hot-smoking, as the name suggests, involves treating food with heat and smoke, partially or completely cooking it. The temperature range for hot-smoking is between 40° and 90 °C (104° to 194° F). This method is often used for smoking meats, and it can also be applied to cheeses, such as cheddar.
When it comes to smoking cheddar cheese, the type of wood used for smoking can make a significant difference in the flavour. For example, a smoke tube test revealed that hickory was preferred over alder for smoking cheddar, resulting in a significantly better flavour. Additionally, ageing the smoked cheddar for 4 weeks enhanced its flavour compared to ageing for just 2 weeks.
It is worth noting that the smoking process can give cheese a very strong flavour, especially right after smoking. Some people describe the taste as similar to an ashtray, which is not desirable. This strong flavour can take weeks or even months to mellow out, resulting in a nice smoky flavour. To expedite this process, some people suggest techniques like wrapping the cheese in a cherry sauce and refrigerating it for a few hours before smoking.
The density of the food also plays a role in the smoking process. Cheese, being denser than meat, takes a longer time to absorb the smoke flavour evenly. This is why cold-smoking, which can take up to a month, is often used for smoking cheese. Cold-smoking is performed at lower temperatures, between 20° and 30° C (68° and 86° F), allowing the smoke flavour to permeate the cheese slowly without cooking it.
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Frequently asked questions
Smoked cheddar cheese has a strong, smoky flavor. The taste can be mellowed out by aging the cheese for a few weeks.
Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method can take up to a month, with food smoked at temperatures between 20° and 30° C (68° and 86° F). Hot-smoking partially cooks the food at temperatures ranging from 40° to 90° C (104° to 194° F).
Smoked cheddar cheese has been exposed to smoke, resulting in a smoky flavor and smell. Aged cheddars get their flavor from enzyme action on fat and protein.
The development of flavor in smoked cheddar cheese depends on the smoking method and the density of the cheese. A full smoker is said to produce a happy smoker!
For a 4-hour smoke, hickory is preferred over alder by tasters.
