Bushra Griffith
Smoking cheese is a great way to add flavour to a snack or meal. The best temperature to smoke cheese is between 40°F and 60°F, as this is the temperature range for true cold smoke. The temperature should not exceed 90°F, as this is when cheese starts to melt. The type of wood used to smoke the cheese can also affect the flavour, with hickory, cherry, maple, and pecan being popular choices. The amount of smoking time will depend on how strong a flavour is desired.
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What You'll Learn
Cold smoking is best
When cold smoking, it is important to monitor the temperature inside the smoker or grill using a thermometer. The grill should have good ventilation to maintain a consistent flow of smoke and keep temperatures in check. It is also important to ensure that the smoker is in the shade, as it can get hot in the sun even if the ambient temperature is cool.
The length of smoking time varies depending on the desired smoke flavour and the type of wood being used. For a lighter smoke flavour, smoke the cheese for about an hour, and for a bolder flavour, smoke for two hours or more. It is recommended to let the cheese rest after smoking to allow the flavours to mellow, with a minimum of two weeks to a month for the best results.
When preparing the cheese for smoking, it is recommended to cut the cheese into thin slices or cubes to allow for better smoke penetration. The cheese can be placed directly on the grates of the smoker or on a pan/rack in neat rows. It is also important to wear latex gloves when handling the cheese to prevent oils and bacteria from transferring from your hands to the cheese, which can affect the quality and storage life of the cheese.
Cold smoking cheese is a great way to add flavour to your cheese, and with the right equipment and techniques, anyone can do it at home.
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Ambient temperature matters
When smoking cheese, the ambient temperature matters a lot. The ideal temperature range for cold smoking cheese is between 65°F and 86°F, which allows the cheese to be smoked without being cooked. This temperature range is also known as the "cold smoking zone". It is 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 90°F, so maintaining a temperature below this threshold is crucial.
To achieve the desired ambient temperature, it is recommended to smoke cheese during cooler months, such as winter and spring. If smoking during warmer weather, it is advisable to smoke at night or early in the morning when temperatures are at their lowest. Additionally, choosing a cold day for smoking cheese makes it easier to maintain the desired temperature.
The temperature of the grill or smoker is also crucial. When using a grill or smoker, ensure that the internal temperature remains well below 90°F. A smoke tube can be used to generate smoke without raising the temperature, which is ideal for cold smoking cheese. It is also recommended to use a grill with good ventilation and one that allows easy monitoring of the internal temperature.
To further maintain the desired ambient temperature, foil pans of ice can be placed above and below the cheese inside the smoker to reduce the temperature during the smoking process. Alternatively, a baking pan full of ice water can be placed below the rack holding the cheese to keep it cool.
By controlling the ambient temperature and keeping it within the ideal range, you can successfully smoke cheese without melting it and impart a smooth, rich flavor with a hint of toasted earthiness.
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Cheese preparation
Smoking cheese is a great way to upgrade mass-market cheese with minimal involvement. The key to smoking cheese is to keep the temperature low, ideally below 90°F, as this is the temperature at which cheese starts to melt.
When preparing cheese for smoking, it is important to choose the right type of cheese. Hard or semi-hard cheeses, such as cheddar, hard mozzarella, pepper jack, and gouda, are ideal as they take on smoke beautifully and are less likely to fall through the grill grates. It is recommended to purchase large blocks and cut them into 2-3 inch bricks.
Before smoking, let the cheese come to room temperature. This will allow a thin protective skin or "rind" to develop. Some people also recommend freezing the cheese for an hour prior to smoking, as this dries out the outside skin and cools the cheese to an optimal smoking temperature.
To enhance the flavour and moisture of the cheese, you can glaze it with a light brushing of maple syrup before smoking. This adds a hint of sweetness and provides a better surface for the smoke to stick to.
When preparing the grill, ensure there is good ventilation and that you can easily monitor the temperature. It is important to keep the temperature below 90°F, so consider the outdoor temperature and keep the smoker in the shade to prevent overheating.
Arrange the cheese on the grill grates, ensuring they aren't touching and that there is airflow around each piece. You can place the cheese directly on the grates or use a grill basket or pan to make it easier.
Smoking the Cheese
Once the cheese is prepared and arranged, you can begin smoking. Smoke the cheese for 30 minutes to 2 hours, depending on your desired level of smokiness. For a lighter smoke flavour, smoke for around 1 hour, and for a bolder flavour, smoke for closer to 2 hours.
During smoking, monitor the temperature and add ice if it rises above 90°F. You may also need to add more wood chips to maintain the smoke. After smoking, remove the cheese from the grill and let it cool to room temperature.
Post-Smoking Steps
After smoking, wrap each brick of cheese in parchment paper or untreated butcher paper. Then, place the wrapped cheese in zip-close bags or vacuum seal them if possible. Label and date the cheese, and refrigerate for at least 2 weeks to allow the flavours to mellow out and penetrate the cheese. The longer you can leave the cheese, the better it will taste, with some sources recommending a minimum of 2 weeks and others suggesting 2 months.
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Smoking time
The ideal smoking time for cheese depends on the amount of smoke flavour you want and the type of wood used. The longer the smoking time, the stronger the smoky flavour. For a lighter smoke flavour, smoke the cheese for about an hour, and for a bolder smoke flavour, smoke for two hours. If you like a heavy smoke flavour, you can smoke the cheese for up to four hours or until it reaches your desired colour.
The type of wood used for smoking also affects the smoking time. For example, hickory is used for smoking hard or semi-hard cheeses like cheddar, Swiss, pepper jack, and Colby, while cherry, alder, or apple wood is used for smoking soft cheeses like bleu, feta, or cream.
Additionally, the ambient temperature affects the smoking time. Smoking cheese at lower temperatures, such as between 40 and 60 degrees Fahrenheit, requires more time compared to smoking at higher temperatures. It is recommended to smoke cheese when the ambient temperature is below 50 degrees Fahrenheit or at night when temperatures are 70 degrees or below.
To achieve the desired smoke flavour, you can also experiment with different smoking times and combine assorted flavours of wood chips. It is important to monitor the temperature inside the smoker or grill to ensure it stays below 90 degrees Fahrenheit to avoid melting the cheese.
After smoking, the cheese needs to rest to allow the flavours to mellow. The longer the resting time, the more the smoke flavour will mellow. It is recommended to wrap and refrigerate the smoked cheese for at least 24 hours before consuming, but for the best results, two weeks to two months is preferable.
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Sealing and storing
The ideal temperature for smoking cheese is a topic of debate, but most sources agree that it should be done in cool temperatures, with some specifying that the temperature should be below 50°F, 60°F, or 70°F. The reason for this is to prevent the cheese from melting, as cheese begins to melt at temperatures above 90°F.
When it comes to sealing and storing smoked cheese, there are several methods that can be used to ensure its longevity and maintain its flavour and texture.
Firstly, it is important to let the cheese cool to room temperature after smoking. Then, wrap the cheese in wax paper, butcher paper, cheese paper, or parchment paper. These papers allow the cheese to breathe while still providing protection. You can also wrap the cheese in cheesecloth, which is a breathable cotton fabric specifically designed for cheese.
Next, place the wrapped cheese in an airtight container or a plastic bag. It is important to remove as much air as possible from the bag before sealing to prevent freezer burn and to maintain the quality and flavour of the cheese. One technique to remove air from the bag is to submerge it underwater, leaving the top open edge above the water level, and then sealing it when you remove it from the water.
For long-term storage, vacuum sealing is recommended. Vacuum sealers work by drawing all the air out of the storage bag and sealing it tight. This reduces the cheese's exposure to bacteria and other elements that cause deterioration, while also retaining moisture and flavour.
Smoked cheese stored in vacuum packaging can last for up to a year in the refrigerator, although some sources suggest that it can last for 6 to 9 months without affecting the smoky flavour. Frozen vacuum-sealed cheese can also last for 6 to 12 months, although some people have noted that the texture can change upon thawing.
It is important to store smoked cheese in a cool, dry place, away from spots where the temperature fluctuates, such as the fridge door. The ideal refrigerator temperature for storing smoked cheese is between 34°F and 38°F.
Proper sealing and storage techniques will ensure that your smoked cheese retains its taste and texture, allowing you to enjoy it for months to come.
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Frequently asked questions
The best temperature to smoke cheese is between 40-60°F (or 4-15°C). This is because cheese starts to melt at 90°F.
To achieve the best temperature, you can smoke cheese on a cool day when the temperature is below 60°F. Make sure the smoker is in the shade, as it can get hot in the sun.
You can use a thermometer to monitor the temperature inside the smoker or grill. You can also monitor the temperature by keeping the grill lid closed and ensuring good ventilation.
Smoke the cheese for about 2 to 4 hours, depending on how smoky you want the flavor to be. Keep in mind that smoking for longer will result in a stronger smoky flavor.
