Kamil Perry
Smoking cheese is a fun and delicious way to add flavour to a variety of cheeses, and there are many ways to do it. The best pellets for smoking cheese are apple, cherry, hickory, alder, or a combination of these. The type of wood used will impart a unique flavour to the cheese, with apple and alder being milder and sweeter, and cherry adding more colour to the surface of the cheese. It's important to keep the temperature low, between 70-90°F, to avoid cooking the cheese and to prevent a charcoal taste. The smoking process can take anywhere from 45 minutes to 4 hours, depending on the desired intensity of the smoke flavour.
| Characteristics | Values |
|---|---|
| Temperature | 68-70°F |
| Smoke Time | 2-4 hours |
| Pellet Flavors | Apple, Cherry, Alder, Hickory, Maple, Pecan |
| Cheese Types | Cheddar, Gouda, Gruyere, Swiss, Havarti, Mozzarella, Monterey Jack |
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What You'll Learn
Apple pellets are a popular choice
Apple pellets are also versatile and can be used in combination with other pellets to create unique flavour profiles. Some enthusiasts recommend blending apple pellets with pecan, hickory, cherry, or alder pellets to enhance the smokiness or sweetness of the final product. This versatility means that apple pellets can be used to smoke a wide range of cheeses, from mild to sharp varieties, without overwhelming their natural flavour.
When smoking cheese with apple pellets, it is important to maintain a low temperature, typically below 90°F, to ensure the cheese does not melt. This can be achieved using a smoke generator device or a smoker tube, which produces smoke without generating significant heat. By using a smoke tube, enthusiasts can create a substantial amount of smoke for a prolonged period, allowing for a more intense flavour without the risk of melting the cheese.
Apple pellets are also favoured for their ability to impart a smooth, mellow flavour to the cheese. It is recommended to vacuum seal the smoked cheese and allow it to rest for at least two weeks, with some enthusiasts preferring a longer curing period of up to two months. This resting period allows the smoke flavour to permeate deeper into the cheese, resulting in a more nuanced and well-rounded flavour profile.
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Other fruit woods are also good
When it comes to smoking cheese, a variety of fruit woods can be used to impart a range of flavours. While apple and cherry woods are popular choices for their mild and sweet characteristics, other fruit woods can also deliver unique and delightful tastes.
For those who enjoy a more subtle smoke flavour, mild-flavoured pellets are the way to go. Alder, for instance, is a great option as it lends a delicate smoke taste without overwhelming the cheese. This makes it a fantastic choice for those who want to enhance their cheese without overpowering its natural flavour. Alder is also a wonderful complement to other fruit woods, adding depth and complexity to the overall profile.
Another fruit wood that falls into the mild-flavoured category is pecan. Blending pecan with other fruit woods, such as apple or cherry, can create a well-rounded and balanced smoke flavour. The versatility of pecan makes it a favourite among those who like to experiment and create their own unique combinations.
In addition to the more commonly mentioned fruit woods, other options include corn cobs, which impart a sweet flavour to the cheese. This unexpected choice showcases the versatility of smoking pellets and the endless possibilities for customisation.
When choosing a pellet brand, it's important to read the labels carefully. Some brands labelled "100% wood" may actually be blends of different woods, so it's essential to verify the specific type of fruit wood being offered.
Ultimately, the best pellet for smoking cheese depends on personal preference and the desired flavour profile. With a variety of fruit woods to choose from, each with its own unique characteristics, smokers can experiment to find the perfect pellet—or combination of pellets—to elevate their cheese to new heights of flavour.
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Keep temperatures low
Smoking cheese is a delicate process that requires careful temperature control. Here are some detailed tips to keep temperatures low when smoking cheese:
Choose the Right Conditions:
Start by selecting a cool day, preferably when the ambient temperature is in the 60s or below. Make sure to keep your smoker in a shaded area, as it can still get hot even if the surrounding air is cool.
Prepare the Cheese:
Cut the cheese into smaller pieces or blocks to increase surface area. This allows the smoke to penetrate more of the cheese, enhancing the flavour. Let the cheese sit uncovered at room temperature for about an hour. This helps form a slight crust, creating a barrier that prevents the smoke from penetrating too quickly and balances the absorption of smoke and oils.
Monitor the Temperature:
Use a reliable thermometer, such as a leave-in probe thermometer, to constantly monitor the temperature of your smoker. The ideal temperature range for smoking cheese is between 70°F and 85°F. Above 90°F, the cheese can start to sweat and take on an unpleasant charcoal-like taste. If the temperature rises too high, open the lid to cool down the chamber and gently blot any excess oil with paper towels.
Control the Smoke:
Maintain a light, constant smoke by regularly adding pellets or wood chips. Soak the wood chips beforehand, and add a handful whenever the smoke stops. This helps regulate the temperature and ensures a steady stream of smoke.
Use Ice:
Place a tray or container filled with ice at the bottom of the smoking box. This simple trick helps moderate the temperature and keep the cheese cool.
Adjust Pellet Choice and Smoking Time:
The type of pellet and smoking duration can also impact temperature. Applewood pellets, for instance, offer a mild, sweet smoke taste and typically require a longer smoking time compared to stronger pellets like pecan. Adjust your pellet choice and smoking duration based on your desired flavour profile and temperature goals.
Remember, the key to successful cheese smoking is patience and attention to temperature control. By following these tips, you can ensure your cheese absorbs just the right amount of smoke without overheating.
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Try a 50/50 mix of apple and pecan
Apple and pecan pellets are both great choices for smoking cheese. Apple pellets give off a mild, fruity, and faintly sweet smoke flavour, while pecan pellets add a nutty, sweet, and smoky flavour to your food.
Some people prefer to use a mix of different pellets to get the best of both worlds. If you're looking for a blend that will give your cheese a unique flavour, try a 50/50 mix of apple and pecan pellets. This combination will result in a mild, sweet, and nutty flavour that pairs well with cheese, especially mild cheeses like cheddar and gouda.
When smoking cheese, it's important to keep the temperature low, ideally in the 70-80°F range. Smoking at higher temperatures can cause the cheese to sweat, and you don't want your cheese to melt! After smoking, it's recommended to vacuum seal the cheese and store it in the fridge for at least 4 to 6 weeks before consuming it. This allows the smoke flavour to mellow and permeate deeper into the cheese.
So, if you're looking for a unique and delicious way to smoke your cheese, give the 50/50 apple and pecan pellet blend a try! Just remember to keep the temperature low and allow your cheese to rest for that perfect smoky flavour.
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Smoke for 2-4 hours
The ideal smoke time for cheese is between two and four hours. However, smoke time can vary depending on the type of cheese and the desired flavour intensity. For example, brie requires less time to smoke than other varieties.
When cold smoking cheese, it is essential to maintain a temperature below 90°F to prevent the cheese from melting. Some sources recommend smoking at an even lower temperature, between 70°F and 80°F. To achieve these low temperatures, smokers often use ice or ice packs to keep the chamber cool.
The type of smoker and smoking method can also impact the smoke time. For instance, those using a smoke tube might smoke their cheese for closer to two hours, while those with a pellet grill or a cold smoking box may smoke their cheese for up to four hours.
After smoking, it is recommended to vacuum seal the cheese and let it rest in the refrigerator for at least two weeks before serving. This allows the smoke flavour to mellow and ensures that the cheese does not taste like an ashtray or charcoal. Some people prefer to age their cheese for up to four to six weeks to achieve a smoother, more mellow smoke flavour.
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Frequently asked questions
Apple pellets are the most popular choice for smoking cheese, as they give a mild, sweet smoke taste that combines well with cheeses like cheddar and gouda.
Other fruit woods like cherry and alder are also good options for smoking cheese. Pellets labelled "100% wood" may be a blend of oak and flavour wood, so check the label carefully.
The typical smoking time for cheese is 2-4 hours. It is important to keep the temperature below 70-90°F to avoid cooking the cheese.
Before smoking, let the cheese sit uncovered on wire racks for at least an hour to form a slight crust. This creates a barrier to keep the smoke from penetrating too quickly and helps keep oils in.
