Smoking Cheese: Which Types Make The Cut?

Smoking cheese is a great way to add flavour to your favourite snack, sandwich or pasta. The best cheeses to smoke are those that are hard or semi-hard, such as cheddar, gouda, pepper jack and parmesan. Soft cheeses can be difficult to smoke as they tend to melt, creating a mess, and hard cheeses don't absorb much flavour. It's also important to keep the temperature below 90°F to avoid melting the cheese. The type of wood used for smoking also affects the flavour, with fruit woods like cherry and apple adding a sweet and tangy taste, and hickory providing a more intense aroma.

Best cheese types for smoking

Smoking cheese at home is a great way to add flavour to your cheese and impress your guests. The best types of cheese for smoking are hard or semi-hard cheeses, such as cheddar, gouda, provolone, mozzarella, and pepper jack. These cheeses are less likely to melt during the smoking process and will absorb the perfect amount of smoke. Soft cheeses, on the other hand, can be difficult to work with as they tend to melt and take on too much smoke flavour.

When smoking cheese, it is important to keep the temperature below 90°F to prevent the cheese from melting. The ideal temperature range for cold smoking cheese is between 68°F and 86°F. This can be achieved by smoking on a cool day and using a smoke tube or a cold smoker. It is also recommended to dry out the cheese by leaving it unwrapped in the refrigerator overnight before smoking. This helps to preserve the cheese and prevent bacteria growth during the smoking process.

The type of wood used for smoking will also impact the flavour of the cheese. Fruit woods like cherry and apple are popular choices, as they impart a mild, sweet flavour that complements the cheese. For a more forward flavour, you can try hickory or maple wood. Oak is another versatile option that works well with hard cheeses like cheddar.

When it comes to the smoking time, it can vary depending on the desired smoke flavour. For a mild smoky flavour, smoke the cheese for around 45 minutes to 2 hours. If you prefer a bolder smoky taste, you can smoke the cheese for 2 hours or longer. It is important to rotate the cheese every 15 to 30 minutes to ensure even smoking.

After smoking, it is crucial to let the cheese rest. Wrap the cheese in paper or vacuum seal it and refrigerate it for at least three days to a week. This allows the smoke flavour to permeate the cheese and mellow out. The longer you can resist the temptation to taste your smoked cheese, the better the flavour will be!

Smoking equipment

When it comes to smoking cheese, having the right equipment is essential. Here is a detailed guide on the smoking equipment you will need to create delicious smoked cheese:

Smoker

The smoker is the most critical piece of equipment in the process. It is worth investing in a good quality smoker that suits your needs and experience level. Electric smokers are excellent for beginners as they are typically easy to use and maintain a consistent temperature. Pellet smokers offer more flexibility and can provide a more authentic smoke flavor. Offset smokers, which use charcoal and wood, provide the most traditional smoking method but require more attention to temperature control.

Wood Chips or Pellets

Wood chips or pellets are the fuel source for your smoker, and the type of wood you choose will impart a distinctive flavor to your cheese. Different types of wood, such as hickory, mesquite, applewood, or pecan, will each give varied flavors, so choose a variety that pairs well with cheese.

Smoking Box or Tube

A smoking box or tube is a small, enclosed container designed to hold the wood chips or pellets and generate smoke. This box or tube is placed inside your smoker to create a smoky environment around the cheese.

Temperature and Smoke Control

Maintaining the right temperature and smoke level is crucial for smoking cheese successfully. Most smokers feature built-in thermometers and adjustable vents, allowing you to control temperature and smoke intensity. Monitor these closely to ensure the ideal smoking conditions.

Racks and Hooks

Racks or hooks are necessary to hold the cheese inside the smoker. Ensure your smoker has enough space to hang or place the cheese, allowing for adequate airflow around each piece to ensure even smoking.

Cheese Grater or Slicer

Consider using a cheese grater or slicer to prepare the cheese before smoking. Grating or slicing the cheese increases the surface area exposed to smoke, allowing the smoke flavor to penetrate better and resulting in a more intensely and evenly smoked cheese.

Remember to always refer to the manufacturer's instructions for your specific smoker model and practice good food safety habits when handling and preparing cheese for smoking.

Best wood for smoking cheese

Smoking cheese is a great way to enhance its flavour and extend its shelf life. The best wood for smoking cheese depends on the type of cheese and the desired flavour intensity.

Fruit woods like cherry and apple are always a fantastic choice and provide a tangy, mild, and sweet flavour that pairs well with most cheeses. Applewood, for example, has a high concentration of mild flavours while still allowing the natural taste of the cheese to shine through. Cherry wood, on the other hand, imparts a rosy tint to the cheese, making it ideal for aesthetic purposes.

For a more forward flavour, you can opt for hickory or maple wood. Hickory has a strong taste and is commonly used for meat smoking, but it can also be used for cheese without overwhelming its natural flavours. Maple is one of the most popular choices for smoking cheese, as its delicate, sweet palate permeates the cheese beautifully.

If you're looking for a milder smoke flavour, alder wood is a nice option. It provides a subtle smoke taste that complements the cheese without overpowering it.

It's important to note that the density of the cheese also plays a role in how well it absorbs smoke. Softer cheeses tend to absorb smoke more quickly and can be messier to work with, while hard cheeses may require longer smoking times to develop the desired flavour.

Additionally, maintaining a temperature below 90 °F is crucial to prevent the cheese from melting during the smoking process.

Smoking techniques

Smoking your own cheese at home requires some extra materials and equipment, and there is a bit of waiting/resting time involved. But if you’re willing to put in the time and effort, you’ll end up with amazing, homemade smoked cheese.

Firstly, you need to select a grill. Any outdoor grill or smoker will do. You won’t be turning on your grill as a heat source; it’s simply acting as the vessel for holding your cheese and keeping the smoke flowing around it.

Secondly, you need to prepare your smoke source. A smoke tube is a must-have if you’re using a gas grill. Fill a smoke tube with wood pellets and light it according to the manufacturer’s instructions. Place the smoke tube inside your grill or smoker and ensure the flame is extinguished and the smoke is rolling. If you don't have a smoke tube, you can use a makeshift box with a hole cut out for air, but be careful to keep the tube elevated and away from the sides of the box to prevent fires.

Thirdly, arrange your cheese on the grates of your grill or smoker. It is recommended to use hard or semi-hard cheeses for smoking, as soft cheeses can take on too much smoke flavour and may fall through the grill grates. Cheddar, gouda, hard mozzarella, pepper jack, provolone, manchego, edam, swiss, gruyere, and colby jack are all great options. Cut your chosen cheese into 2-3 inch bricks and place them on the grates, ensuring they aren't touching and that there is airflow around each piece.

Now, it's time to smoke your cheese. Close the lid of your grill or smoker and let the cheese smoke for 1-2 hours. The amount of time you smoke your cheese depends on your preference for smoke flavour. For a lighter smoke flavour, leave the cheese on the smoker for around 1 hour. For a bolder smoke flavour, leave it on for 2 hours. You can also add a rub to your cheese about halfway through the smoking process for some extra flavour.

Once your cheese is done smoking, remove it from the grill or smoker and wrap it in parchment or untreated butcher paper. Then, place it in the refrigerator for 24-48 hours.

After the refrigeration period, remove the cheese from the paper and vacuum seal it. If you don't have a vacuum sealer, you can place the cheese in a zip-top freezer bag and remove as much air as possible before sealing it tightly.

Finally, place your sealed cheese in the refrigerator for 2 weeks to allow the smoke flavour to distribute and mellow. After this resting period, your homemade smoked cheese is ready to enjoy!

How long to smoke cheese

There is no one fixed duration for smoking cheese. The duration depends on the amount of cheese, the desired strength of the smoke flavour, and the type of wood used for smoking. The density of the cheese and the ambient temperature also play a role in determining the time required to smoke cheese.

For a mild smoky flavour, smoke the cheese for about 45 minutes to 2 hours. If you are looking for a bolder, stronger flavour, smoke the cheese for 2 hours or longer. The longer the smoke duration, the smokier the flavour will be.

It is recommended to rotate the cheese every 15 to 30 minutes to ensure that each side is evenly smoked.

After the smoking process, it is important to let the cheese rest and allow the flavours to permeate and settle. Wrap the cheese in cheese paper or parchment paper and let it sit for at least three days to a few weeks. This will help the smoke flavour distribute throughout the cheese and mellow out.

Frequently asked questions