Patrick Oconnell
Smoking cheese is a great way to add a unique flavour to a much-loved dairy product. The best wood to use depends on the type of cheese and the flavour you want to achieve. Generally, the cheese's flavour informs the type of wood used. For example, fruitwood is the best and safest choice for smoking cheese with a naturally mild flavour, as it provides a tangy, mild, and sweet flavour. Harder cheeses such as cheddar, gouda, and parmesan are also well-suited to oak, which has a delicate aroma with hints of caramel.
| Characteristics | Values |
|---|---|
| Best wood for mild-flavoured cheese | Fruitwood, including apple, cherry, peach, and maple |
| Best wood for strong-flavoured cheese | Hickory, oak, pecan |
| Best wood for versatile flavour | Oak |
| Best wood for sweet flavour | Sugar maple |
| Best wood for bacony flavour | Hickory, pecan |
| Best wood for delicate flavour and aroma | Alder, beech |
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What You'll Learn
Fruit woods like apple, cherry, and peach
Fruit woods are an excellent choice for smoking cheese, especially for those with a naturally mild flavour. They impart a tangy, mild, and sweet flavour that blends well with the cheese's natural flavours. Applewood, in particular, is one of the best woods for cold-smoking cheese. Its mild, fruity, and sweet taste enhances the natural flavour of the cheese without overwhelming it. Applewood smoked cheese is a great addition to sandwiches and salads. It is also forgiving on the cheese, making it an excellent option for beginners.
Cherry wood is another fantastic option for smoking cheese. Like the fruit, it brings a luxurious sweetness with its heavy smoke that quickly infuses the cheese. Cherry wood also gives the cheese a rosy or darker tint, making it ideal for aesthetic purposes. However, it is important to note that cherry wood tends to "'blacken" food, so it should be used with cheeses that are naturally mild in flavour to avoid overpowering them.
If you're looking for something a little different, you can try smoking your cheese with peach wood. Peach gives a unique finish that many people enjoy. Other fruit woods that can be used include apricot, pear, plum, nectarine, and mulberry, all of which have a light, fruity, and sweet smoke flavour.
When smoking cheese, it is important to use seasoned and cut wood that fits your smoker. The type of cheese you choose also matters. Fruit woods pair well with milder cheeses, while stronger woods like hickory or oak are better suited for strong-flavoured cheeses.
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Hickory for a strong aroma
Hickory is a great choice for smoking cheese, especially if you enjoy a strong aroma and flavour. It is a popular option for meat smoking, but it can also be used for cheese. While it is not as mild as other options such as cherry, apple, or maple, hickory can provide a more intense and forward flavour without overwhelming the natural taste of the cheese.
When smoking cheese with hickory, it is important to consider the type of cheese being used. Softer cheeses tend to absorb smoke more readily than harder cheeses. For example, if you smoke gouda and medium cheddar for the same amount of time, the gouda will have a stronger smoky flavour. Therefore, when using hickory, it may be better to choose a firmer, semi-hard, or semi-soft cheese to balance the strong aroma of the hickory smoke. Some recommended varieties include gouda, cheddar, provolone, mozzarella, manchego, edam, swiss, gruyere, and colby jack.
The length of smoking time will also depend on the type of cheese and the desired level of smoke flavour. Smoking cheese with hickory can range from 2 to 4 hours or even up to 9 hours for a stronger flavour. However, it is important not to overpower the cheese with too much smoke. Therefore, it is recommended to taste the cheese as you go to ensure you achieve the desired flavour.
After smoking, it is essential to allow the cheese to mellow. The longer the mellowing time, the better the flavour will be. Some people recommend waiting for at least two weeks, while others suggest vacuum sealing the cheese and storing it in the fridge for a couple of months before consuming it. This process allows the flavours to blend and develop, resulting in a more refined and delicious smoked cheese.
Overall, hickory is an excellent choice for smoking cheese, especially for those who enjoy a strong aroma and flavour. By considering the type of cheese, smoking time, and mellowing process, you can create a delicious hickory-smoked cheese that will elevate your cheese board or any dish you use it in.
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Maple for sweetness
Maple is one of the most popular woods for smoking cheese. It is a great option if you want to add some sweetness to your cheese. Maple wood is also versatile, as its various proteins match most cheeses.
If you are looking for a forward flavour, maple is a good option. It is recommended to smoke maple for about two hours and then let it mellow for at least two weeks. The longer the better.
Maple is a lighter-flavoured wood, so it won't overpower the flavour of the cheese. It is a good option for those who want a subtle, sweet taste.
Maple is a good choice for those who are new to smoking cheese, as it is a safe option that will not dominate the flavour of the cheese. It is also a good choice for those who want to experiment with different flavours, as it can be combined with other woods to create unique flavour profiles.
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Oak for hard cheeses
Oak is considered one of the most versatile wood flavours on the market. It is ideal for smoking hard cheeses such as cheddar and Parmesan. Oak is known for imparting a golden coating to the cheese and is a good option for those who prefer a stronger flavour.
Oak is a popular choice for smoking cheese because it does not overpower the cheese and often leaves no aftertaste. It is important to note that oak is a stronger-flavoured wood, so it may not be the best choice for those who prefer a milder smoke flavour.
When smoking oak-flavoured hard cheeses, it is recommended to maintain temperatures below 90 °F to avoid completely melting the cheese. The length of smoking time can vary depending on the desired smoke flavour and the density of the cheese. For a stronger smoke flavour, a longer smoking time of around 4 hours is recommended.
It is worth mentioning that some people prefer to use lighter-flavoured woods like apple, pecan, cherry, or hickory for smoking cheese. These woods provide a milder, fruity, and sweet flavour that blends well with the cheese's natural taste. However, oak can be a great option for those who want to experiment with different flavours or prefer a more pronounced smoky taste.
Overall, oak is a versatile and popular choice for smoking hard cheeses. It imparts a unique flavour and colour to the cheese without overpowering its natural taste.
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Alder for a mild smoke flavor
Alder is a great option for a mild smoke flavor when smoking cheese. The type of wood you use to smoke cheese is important as it directly influences the flavor and taste of the cheese. Alder is a fruitwood, which is considered the best and safest option for smoking cheese with a naturally mild flavor. Fruitwoods provide a tangy, mild, and sweet flavor that blends well with the cheese's natural flavors.
When smoking cheese, it is important to use a cold smoke adapter kit to generate cold smoke, which is otherwise impossible with a regular food smoker. The ideal cheeses for smoking are firm, semi-hard, or semi-soft, such as Cheddar, Gouda, Provolone, Mozzarella, and Colby Jack. Soft cheeses are not ideal as they can melt and create a mess, while hard cheeses do not pick up much flavor.
The length of time it takes to smoke cheese depends on the density of the cheese, ambient temperature, type of wood, and the desired level of smoke flavor. This process can take anywhere from 1 to 4 hours. It is also important to consider the color of the cheese, as cutting pieces off to taste as it is smoking will ruin the look of the finished product.
In addition to alder, other types of wood that can be used to smoke cheese include apple, cherry, maple, hickory, and oak. Applewood is another great option for cold-smoking cheese as it has a high concentration of mild flavors and enhances the cheese's natural taste. Cherry wood provides a sweet and heavy smoke that quickly infuses the cheese and also gives it a rosy tint. Maple is a popular option for smoking cheese as it has a delicate, sweet palate that matches most cheeses. Hickory has a strong taste and is commonly used for meat smoking, but it can also be used for cheese without overpowering the natural flavors. Oak is a versatile wood flavor that is ideal for most hard cheeses like cheddar and often leaves no aftertaste.
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Frequently asked questions
The best wood to smoke cheese with depends on the type of cheese and the desired flavour profile. Fruitwoods like apple, cherry, and peach are ideal for cold-smoking mild cheeses. They impart a tangy, mild, and sweet flavour without overwhelming the cheese's natural taste.
Maple is a popular choice for adding a touch of sweetness to the cheese. Hickory is perfect for those who enjoy a more intense aroma and a stronger taste, although it may be too overpowering for some. Oak is another versatile option known for its golden coating and is often used for smoking hard cheeses like cheddar.
Yes, some people experiment with different types of wood to create unique flavour profiles. Alder is a nice option for a milder smoke flavour, while pecan and pistachio shells can add a bacony taste to the cheese. Ultimately, the choice of wood depends on personal preference and the desired flavour.
