Frederic Melton
When it comes to cold smoking cheese, hard cheeses are the best option. This is because they don't easily melt or become over-smoked, and they don't slip through the grid. Cheddar, Parmesan, Monterey Jack, and Gouda are all great choices for beginners. However, other cheeses such as Mozzarella, Gruyere, and Muenster can also be used and turn out great. The type of wood used for smoking also depends on the cheese's flavor. Fruitwood, such as applewood or cherry wood, is best for naturally mild-flavored cheeses, while hickory is perfect for those who prefer an intense aroma.
| Characteristics | Values |
|---|---|
| Best cheeses for cold smoking | Gouda, Muenster, Mozzarella, Cheddar, Parmesan, Monterey Jack, Gruyere, Havarti, and Pepper Jack |
| Ideal ambient temperature | 60°F or below |
| Ideal smoker location | In the shade |
| Surface area | Cut cheese to maximize surface area |
| Smoke time | 2-6 hours |
| Smoke wood | Fruitwood, Applewood, Maple wood, Hickory, Cherry wood, Oak |
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What You'll Learn
- Best cheeses for cold smoking: Cheddar, Parmesan, Monterey Jack, Mozzarella, Gouda
- Smoking time: 1-2 hours for light smoke, 2-6 hours for stronger flavour
- Temperature: Keep under 90°F, ideally in the 60s or below
- Wood type: Fruitwood, applewood, maple, hickory, oak, cherry
- Equipment: Grill, smoker, smoke generator
Best cheeses for cold smoking: Cheddar, Parmesan, Monterey Jack, Mozzarella, Gouda
Smoking cheese is a great way to add a tasty smoky flavour to your favourite cheese. The best cheeses to cold smoke are those with a harder texture, such as Cheddar, Parmesan, Monterey Jack, Mozzarella, and Gouda.
Cheddar is a popular choice for cold smoking. It has a sharp flavour and can be purchased pre-sliced, making it a convenient option for smoking. When smoking cheddar, it is important to keep the ambient temperature low, ideally in the 60°s or below, to prevent the cheese from melting.
Parmesan, or Parmigiano Reggiano, is a hard and crumbly cheese with a powerful flavour. Cold smoking Parmesan adds a smoky touch and extends its shelf life. It is important to maintain a temperature between 20 and 25°C when smoking Parmesan to prevent melting.
Monterey Jack is another excellent option for cold smoking. It pairs well with apple or hickory dust to enhance its flavour. When smoking Monterey Jack, it is recommended to try a small slice after two hours to determine if the desired flavour has been achieved.
Mozzarella, a soft and creamy cheese, is also suitable for cold smoking. Before smoking, it is important to pat the cheese dry with paper towels and leave it uncovered in the refrigerator for 8-12 hours to ensure the surface is dry.
Gouda is a creamy cheese that takes on smoke well due to its softer texture. Hickory is a recommended wood for smoking Gouda, though maple and fruit woods are also excellent choices. Gouda typically requires 30 minutes to one hour of smoke time.
When cold smoking cheese, it is important to use a smoker or grill with a lid to contain the smoke. Additionally, maintaining low temperatures is crucial to prevent the cheese from melting.
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Smoking time: 1-2 hours for light smoke, 2-6 hours for stronger flavour
When cold smoking cheese, the smoke flavour will depend on the duration of the smoke, the type of cheese, and the type of wood used. For a light smoke, leave the cheese on the smoker for around 1-2 hours. For a stronger flavour, smoke the cheese for 2-6 hours.
Cheese that is smoked the old-fashioned way has a delicate and delightful flavour that is both subtle and complex. It will have layers of earthy, sweet, salty, and savoury notes. The longer the smoke, the thicker and harder the preservative rind will be, and the stronger the flavour. Harder cheeses are recommended as they are less likely to melt during the smoking process. Blue Cheese, Gouda, Cheddar, Brie, and Swiss are all examples of cheeses with high melting points.
If you are using a smoke tube, fill it with pellets, leaving a 1" gap at the top. Light the tube with a propane torch, butane lighter, or cigar lighter. Stand the tube upright and let the pellets burn for 5-7 minutes. Blow out the flames and lay the tube on its side to produce smoke. Place the cheese on the grill grates, ensuring there is airflow around each piece.
If you are cold smoking on a warm day, use a pan of ice to keep the temperature down. The ideal temperature for cold smoking cheese is between 68°F and 86°F.
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Temperature: Keep under 90°F, ideally in the 60s or below
When cold smoking cheese, it's important to keep the temperature below 90°F (32°C) to prevent the cheese from melting. Solid milk fat in cheese begins to liquefy at this temperature, so staying below this threshold is key. Ideally, the ambient temperature should be kept in the 60s or below, and it's easier to maintain these temperatures during the cooler months of winter and spring. If smoking during very warm weather, it's best to do so at night or early in the morning when temperatures are at their lowest.
To help keep the cooker temperature low, there are several techniques you can employ. One method is to place a baking pan full of ice water on the rack below the one holding the cheese. Alternatively, if your smoker doesn't have a lower rack, you can place a grill grate on top of the baking pan and then put the cheese above the ice water. Another option is to use foil pans of ice placed above and below the cheese inside the smoker to reduce the temperature around the cheese. Additionally, make sure your smoker is in the shade, as it can get hot in the sun even if the ambient temperature is cool.
When cold smoking cheese, it's also important to monitor the temperature constantly and turn the cheese frequently. Use a leave-in probe thermometer to keep an eye on the heat, and turn the cheese every 30 minutes to ensure even exposure to smoke on all sides.
By following these temperature guidelines and techniques, you can successfully cold smoke cheese without worrying about it melting or sweating.
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Wood type: Fruitwood, applewood, maple, hickory, oak, cherry
When cold smoking cheese, the type of wood used depends on the flavour of the cheese and the intensity of smokiness desired. Here is some information about the effects of fruitwood, applewood, maple, hickory, oak, and cherry wood when cold smoking cheese:
Fruitwood
Fruitwood is the best and safest option for smoking cheese with a naturally mild flavour. It provides a tangy, mild, and sweet flavour that blends well with the cheese's natural taste.
Applewood
Applewood is ideal for cold smoking cheese, especially those with a delicate flavour. It has a high concentration of mild flavours and a fruity and sweet taste that enhances the cheese's natural flavour. Applewood smoked cheese is perfect for sandwiches and salads.
Maple
Maple wood is a popular choice for smoking cheese, as its delicate, sweet palate permeates the cheese, imparting a pleasant aroma. It is a mild option that pairs well with most cheeses.
Hickory
Hickory is a versatile wood that can be used for both meat and cheese smoking. It has a stronger flavour and aroma compared to the previous woods mentioned, but it won't overpower the cheese's natural flavours.
Oak
Oak is considered one of the most versatile wood flavours and is ideal for most hard cheeses like cheddar. It is known for its golden coating and does not leave a strong aftertaste.
Cherry
Cherry wood is suitable for cheeses that are naturally mild in flavour. It brings sweetness and a heavy smoke that quickly infuses the cheese. Cherry wood also gives the cheese a rosy tint, making it aesthetically appealing.
In terms of the best types of cheese to cold smoke, hard cheeses like Cheddar, Monterey Jack, Gouda, and Parmesan are great options for beginners as they don't easily become over-smoked. Semi-soft cheeses like Gorgonzola and Provolone are not ideal as they absorb smoke quickly.
Gouda, Muenster, and Mozzarella are also popular choices for cold smoking.
Grilled cheese blocks, cream cheese, and easy-spreading cheese are also good options for cold smoking.
Grilled cheese blocks, cream cheese, and easy-spreading cheese are also good options.
Grilled cheese blocks, cream cheese, and easy-spreading cheese have also been recommended for cold smoking.
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Equipment: Grill, smoker, smoke generator
When it comes to cold-smoking cheese, having the right equipment is essential. Here's a guide to help you understand the role of each piece of equipment in the process:
Grill: A grill can be used as a basic smoking setup. You'll need a grill with a tight-fitting lid that can maintain a consistent low temperature, ideally between 60-90°F (16-32°C). Avoid grills with strong flames or intense heat, as the goal is to slowly infuse the cheese with smoke flavor without melting it.
Smoker: A dedicated smoker is ideal for cold smoking cheese. Smokers can be horizontal or vertical and use various heat sources such as charcoal, electric, or propane. Look for a smoker with good temperature control that can maintain a low temperature for extended periods. Some smokers have built-in thermostats to regulate the heat.
Smoke Generator: This is crucial as it produces the smoke that flavors the cheese. Smoke generators can vary from handheld smokers to electric or propane-powered ones. Handheld smokers, like the PolyScience Smoking Gun, are portable and easy to use for cold smoking without heat. Electric smoke generators are common in larger smokers, providing consistent smoke. Propane-powered generators are another option but require monitoring to prevent excessive heat.
When preparing your equipment, remember that successful cold smoking relies on low temperatures and consistent smoke. Ensure your grill or smoker is well-ventilated for temperature control. Experiment with wood chips or sawdust to find the best smoke flavor for your cheese.
With the right setup and practice, you'll craft delicious cold-smoked cheeses to serve or gift with pride.
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Frequently asked questions
Hard cheeses are the easiest to smoke, as they don't slip through the grid and are less likely to be over-smoked. Cheddar, Parmesan, Monterey Jack, and Gouda are all good options.
Fruitwood is the best and safest choice for smoking cheese with a naturally mild flavour. Applewood has the highest concentration of mild flavours, but maple wood is also popular. If you're using a stronger-flavoured cheese, hickory wood is a good option.
This depends on the smoker size and the size of the cheese blocks. Most people recommend smoking for 1-2 hours, but some smoke for up to 6 hours.
The temperature should be below 90 °F to avoid melting the cheese. Some people recommend smoking at even lower temperatures, such as in the 30s °F.
You'll need a grill or smoker with good ventilation and a cold smoke adapter kit. You can also use a smoke generator, such as a tin can with wood chips and a soldering iron, or a tube smoker.
