Patrick Oconnell
Smoked cheddar cheese is a variety of the classic cheddar that is placed over smoky embers to give it a distinct flavour. The cheese is then either hot or cold-smoked, with the former partially or completely cooking the cheese, and the latter taking up to a month. Smoked cheddar is a great snacking cheese, pairing well with vegan salami, mustard, green onions, and chives. It is also versatile, as it can be added to cold pasta salads, tacos, or soups.
Characteristics of Smoked Cheddar Cheese
| Characteristics | Values |
|---|---|
| Flavour | Sharp, nutty, pungent, earthy, smoky |
| Texture | Firm, smooth, crumbly |
| Colour | Yellowish-brown, golden |
| Smoke-curing method | Cold-smoking, hot-smoking |
| Food pairings | Sausage, crackers, salami, mustard, green onion, chives, cold pasta salads, tacos, soups, Zinfandel, Syrah, Merlot red wines, Riesling, Pinot Gris, Sauvignon Blanc, Port, Madeira, Brandy, Pale Ale, Porter, Stout, cider, fruit beer, Scotch |
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What You'll Learn
Smoking methods: hot or cold
Smoking food is a popular method of cooking and flavouring, with two distinct types of smoking: hot and cold. Both methods are used for different purposes, and there are several factors to consider when choosing which method to use. This includes the smoking procedure, cooking times, and temperature control.
Hot smoking involves cooking and smoking food simultaneously. The food is placed alongside the fire that produces the smoke, with temperatures ranging from 40° to 90° C (104° to 194° F). This method imparts a subtle smoky flavour to the food, with the slower the cooking, the better the results. It is important to use the right type of wood to complement the food, such as a lighter wood flavour for delicately flavoured food. Hot smoking is a "low and slow" process, with cooking times varying depending on the food. For example, a large meat roast may take at least five hours, while a chicken breast would take around one to two hours.
Cold smoking, on the other hand, is done at much lower temperatures, between 20° and 30° C (68° and 86° F). This method can take up to a month, depending on the food. Food is placed in a chamber or box, and smoke is pumped through for 12-48 hours. Cold smoking is primarily used for preservation and drying, as the smoke particles are antibacterial. Additionally, cold smoking helps draw out moisture, allowing the smoke to better penetrate the food. This method is often used for foods like salmon and bacon, which are cured and then smoked, and then cooked before eating.
When it comes to smoking cheese, both hot and cold smoking can be utilised to impart a smoky flavour. However, it is important to note that hot smoking may partially or completely cook the cheese, while cold smoking will keep it in its raw state.
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Flavour and texture
Smoked cheddar cheese is a variety of cheddar that has been smoke-cured, typically over hickory, to impart a distinct smoky flavour. The smoke-curing process can be done in one of two ways: cold-smoking or hot-smoking. Cold-smoking is done at lower temperatures of between 20° and 30° C (68° and 86° F) and can take up to a month, while hot-smoking is done at higher temperatures of 40° to 90 °C (104° to 194° F) and can partially or completely cook the cheese. An alternative method used for less expensive cheeses is to use artificial smoke flavouring and food colouring to mimic the traditional smoking process.
The flavour of smoked cheddar is described as sharp and pungent, often with slightly earthy and nutty notes that become more pronounced with age. The texture of the cheese is firm and smooth, becoming more granular and crumbly over time. The colour of the cheese is usually golden, but it can also be found in white.
The unique flavour of smoked cheddar pairs well with a variety of foods and beverages. It is commonly enjoyed as a snack on its own or with crackers, sausage, vegan salami, mustard, or chopped green onions and chives. The cheese also enhances the flavour of sandwiches, cold pasta salads, tacos, casseroles, soups, and sauces. When it comes to beverages, smoked cheddar complements a range of red and white wines, as well as beer, cider, and spirits like Scotch.
While smoked cheddar has a distinct flavour and aroma, its texture and melting properties are similar to those of regular cheddar. It is not a melty cheese and is more comparable to an aged cheddar in this regard. This makes it a versatile ingredient that can be used in a variety of dishes without sacrificing the familiar texture and mouthfeel of traditional cheddar.
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History
The history of smoked cheddar cheese is closely tied to the history of cheese itself. The Romans are credited with kickstarting the cheese-making process as we know it today, including ageing and experimenting with different ripening techniques and flavourings. As such, they were likely among the first to experiment with smoking cheese.
Over time, different countries and cultures developed their own unique cheese-making methods, with Switzerland's Emmental cheese becoming so iconic that many countries still refer to it as 'Swiss cheese'.
Cheddar cheese, in particular, originated from a village called Cheddar in Somerset, UK. The caves in the Cheddar Gorge provided an ideal, constant temperature for maturing the cheese, which has a classically sharp, pungent, and slightly earthy flavour, with a firm texture that can become crumbly with age.
While the exact origins of smoked cheese are unknown, it is believed that it was likely discovered by accident. One theory posits that the owner of an ancient cheese store may have kept their product close to a wood-burning fire, inadvertently imparting a distinct flavour to the cheese over time.
Today, cheesemongers primarily smoke their cheese in smokers, although some still prefer the traditional method of an open wood fire, and others opt for unconventional techniques like 'liquid smoke', where the smoked flavour is liquified and mixed directly into the cheese. Cold-smoking and hot-smoking are the two most common traditional smoking methods, with the former taking up to a month and smoking food between 20° and 30° C (68° and 86° F), and the latter partially or fully cooking the food at higher temperatures.
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Pairing suggestions
Smoked cheddar cheese is a variety of cheddar that has been smoke-cured, typically over hickory, to impart a distinct smoky flavour. Cheddar has a naturally sharp, pungent and earthy flavour, which is enhanced by the smoke. The texture is firm and slightly crumbly.
Smoked cheddar is a versatile cheese that can be enjoyed in many ways. It is a great snacking cheese and pairs well with vegan salami, mustard, and some chopped green onion or chives. It can also be served with crackers, sausage, or pistachio chèvre. For a more substantial meal, smoked cheddar can be shredded into casseroles, soups, sauces, or tacos. It is also a great addition to cold pasta salads.
When it comes to drinks, smoked cheddar pairs well with Scotch, Zinfandel, Syrah, and Merlot red wines. White wine lovers can enjoy Riesling, Pinot Gris, or Sauvignon Blanc with their smoked cheddar. For beer drinkers, it goes well with Pale Ale, Porter, or Stout, and even cider or fruit beers.
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Vegan smoked cheddar
Smoked cheese is any cheese that has been smoke-cured, typically in one of two ways: cold-smoking or hot-smoking. Cold-smoking can take up to a month and smokes the food at temperatures between 20° and 30° C (68° and 86° F). Hot-smoking partially or completely cooks the food at temperatures between 40° and 90° C (104° and 194° F).
One recipe for vegan smoked cheddar involves soaking cashews in boiling water for 15 minutes, draining and transferring them to a blender, and then adding the remaining ingredients. The mixture is blended until smooth and then poured into a saucepan. It is brought to a boil over medium-high heat, stirred constantly, and then simmered for 2 minutes. After removing from the heat, the mixture is poured into ramekins, covered, and refrigerated for at least 2 hours.
Another recipe for vegan smoked cheddar uses activated cashew nuts or skinless almonds as the base. Tapioca starch is added to mimic the starchiness of dairy cheese, and coconut oil is used to create a melty texture. Smoked paprika and a small amount of liquid smoke are added to give the cheese its smoky flavour. All the ingredients, except for the tapioca starch and agar agar, are blended together until smooth and creamy. The tapioca starch and agar agar are then added and blended for a few seconds to incorporate them well into the mixture. The mixture is then poured into a pot and heated over medium-high fire, stirring continuously until it thickens and becomes stretchy.
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Frequently asked questions
Smoked cheddar cheese is cheddar that has been smoke-cured to give it a distinct flavour.
Smoke-curing can be done in one of two ways: cold-smoking or hot-smoking. Cold-smoking can take up to a month and smokes the cheese at between 20° and 30° C. Hot-smoking partially or completely cooks the cheese at temperatures ranging from 40° to 90° C.
Cheddar, made in a classical way, tends to have a sharp, pungent, and slightly earthy flavour. The smoking process adds a distinct smoky flavour to the cheese.
Smoked cheddar cheese is a great snacking cheese and pairs well with vegan salami, mustard, green onion, chives, and crackers. It can also be added to cold pasta salads, tacos, or soups. For those who enjoy alcohol, smoked cheddar can be enjoyed with a glass of good Scotch.
