Smoking Cheese: The Best Types To Try

Smoking cheese is a great way to enhance its flavour and extend its shelf life. The best cheeses to smoke are those with a semi-hard to hard texture, as they can better tolerate the heat and allow the smoke to slowly penetrate without overwhelming the existing flavours. Some of the most popular varieties for smoking include Cheddar, Gouda, Monterey Jack, Mozzarella, and Parmesan. When it comes to wood for smoking, fruit woods like cherry and apple are excellent choices, while hickory and maple offer a more forward flavour.

Best types of cheese to smoke

Smoking your own cheese at home is a fun and rewarding experience. The best types of cheese to smoke are those with a semi-hard to hard texture, as they can better tolerate the heat and allow the smoke to slowly penetrate the cheese without being overpowering. Firm, semi-hard, or semi-soft cheeses are ideal, as soft cheeses may melt and hard cheeses may not absorb much flavour.

Some of the best cheeses to smoke include:

• Cheddar: A classic, versatile choice that is the most popular cheese in the world. A younger Cheddar is best for smoking due to its higher moisture content, which allows for better smoke infusion.
• Gouda: A famous Dutch cheese that is best smoked when young to moderately matured, as it has a slightly higher moisture content. Remove the wax rind before smoking for a gorgeous brown colour.
• Parmesan: Local varieties of Parmesan, rather than the Italian Parmigiano Reggiano, are recommended due to their milder flavour and higher moisture content.
• Gruyère: A famous Swiss cheese with a soft and refined taste when young, becoming more full-flavoured and aromatic as it ages. Choose a younger Gruyère for smoking to balance flavour and texture.
• Raclette: This cheese has a delicate flavour with savoury notes of hazelnuts and broth, which are elevated by smoking.
• Jarlsberg: A mild and buttery Norwegian cheese with a slightly sweet and nutty finish. Remove the wax rind before smoking.
• Monterey Jack: An American original with roots in California. Both the original and flavoured Pepper Jack varieties are great for smoking, but avoid Dry Jack as the smoke won't penetrate as deeply.
• Mozzarella: A traditional Italian pasta filata cheese with a subtle, milky flavour and a soft, spongy interior that welcomes the smoke.

Other good options include Provolone, Scamorza, Manchego, Edam, Swiss, and Colby Jack.

When smoking cheese, it is important to keep the temperature below 90°F (32°C) to prevent melting. Different types of wood can be used to impart unique flavours, such as fruit woods like cherry and apple, or stronger options like hickory or maple.

Best types of wood for smoking cheese

Smoking cheese is a great way to add a unique flavour to a much-loved food. The best wood for smoking cheese depends on the type of cheese and the strength of flavour you want to achieve.

Fruitwood is often recommended as the best and safest choice for smoking cheese, especially those with a naturally mild flavour. Fruitwood provides a tangy, mild, and sweet flavour that blends well with the cheese. Applewood is a popular choice for cold-smoking cheese as it has a mild, fruity, and sweet taste that enhances the natural flavour of the cheese. Maple wood is also a good option as it has a delicate, sweet palate that permeates the cheese and imparts a sweet aroma. Cherry wood is another fruitwood option that brings a sweet, heavy smoke that quickly infuses the cheese.

Hickory is a good choice for those who like an intense aroma as it has a strong taste. While it is commonly used for meat smoking, it can also be used for cheese, especially harder cheeses, without overwhelming their natural flavours. Oak is a versatile wood that is ideal for most hard cheeses as it doesn't overpower the cheese and leaves no aftertaste.

Other options include pecan, which is recommended for softer cheeses, and peach, which gives a unique finish.

Best equipment for smoking cheese

Smoking cheese at home is a relatively simple process, but it does require some specialist equipment. The most important thing you'll need is a smoker with a cold smoke adapter kit. You can use any outdoor grill or smoker as your vessel for holding your cheese and containing the smoke, but you will need to add a smoke tube to generate the cold smoke.

A smoke tube is a container for your wood pellets, which you light and allow to burn for a few minutes before blowing out the flame. The pellets will then continue to smoke for 3-5 hours, which is plenty of time for smoking cheese. You can buy wood pellets in a variety of flavours, including apple, cherry, maple, pecan, and hickory. Fruitwood pellets are the best and safest choice for smoking cheese with a naturally mild flavour.

In addition to a smoker and smoke tube, you'll also need a wire cooling rack to place your cheese on, and some parchment or butcher paper to wrap it in after smoking. A vacuum sealer is also recommended to help your smoked cheese last longer, but you can use a zip-top freezer bag instead.

Best temperature for smoking cheese

Smoking cheese is an easy and fun process that can be done at home. The best temperature for smoking cheese is below 90 °F (32 °C). This is because the melting point of cheese is 90 °F (32 °C), so keeping the temperature below this point is critical to prevent the cheese from melting.

To achieve this temperature, it is best to smoke cheese on cool days, ideally in winter or spring. If smoking during warmer weather, it is recommended to smoke at night or early in the morning when temperatures are at their lowest. It is also important to ensure that the smoker is not turned on as a heat source, it simply acts as a vessel for holding the cheese and keeping the smoke flowing.

There are a few methods to help maintain the temperature below 90 °F (32 °C). One method is to use a smoke tube, which helps to infuse the cheese with smoky flavour without generating additional heat. Another method is to place foil pans of ice above and below the cheese inside the smoker to reduce the temperature around the cheese. It is also important to constantly monitor the temperature and keep it low, using a thermometer to keep an eye on the heat.

By following these tips and maintaining the temperature below 90 °F (32 °C), you can successfully smoke cheese at home without melting it.

Best recipes with smoked cheese

Smoking your own cheese at home is a fun and rewarding process that can elevate your recipes. The best cheeses to smoke are hard or semi-hard cheeses, such as cheddar, mozzarella, pepper jack, gouda, Gruyere, Swiss, and Parmesan. These cheeses take on smoke beautifully and are less likely to melt during the smoking process.

Smoky Jalapeno Popper Mac and Cheese

As seen on HeyGrillHey.com, this recipe combines the creaminess of mac and cheese with the smokiness of smoked cheese and a kick of jalapeno. The perfect comfort food with a twist.

Smoked Cheese and Charcuterie Board

A simple yet elegant way to enjoy your homemade smoked cheese is to create a charcuterie board. Add some crackers, a spicy jam, or pickled jalapeno slices, and you have the perfect appetizer for any occasion.

Smoked Cheese and Macaroni

Add smoked cheddar and smoked Gruyere to your next homemade batch of macaroni and cheese. This combination will take your classic mac and cheese to the next level, impressing both your eyes and your taste buds.

Smoked Mozzarella on Pizza

As suggested by a user on WholeMadeLiving.com, shredding smoked mozzarella on a pizza adds a unique flavor to your pie. This twist on a classic will be a surefire hit at your next pizza night.

Smoked Cheddar on Nachos or Tacos

Another user on WholeMadeLiving.com recommends shredding smoked cheddar cheese on nachos or tacos. The smokiness of the cheese will elevate these dishes and make them even more irresistible.

Smoked Cream Cheese Dip

As suggested on Reddit, smoked cream cheese makes an excellent dip. Simply score the cream cheese in a diamond pattern, season it with your favorite rub, and smoke it at 200°F or lower for 1-1.5 hours. You can also add some spicy rib candy or jelly for an extra kick.

Frequently asked questions