Kamil Perry
Smoking cheese is a great way to add flavour to your favourite cheese. It's best to use hard or semi-hard cheeses, as soft cheeses can take on too much smoke flavour and melt too quickly. Popular choices for smoking include cheddar, hard mozzarella, pepper jack, gouda, Gruyère, Provolone, and Scamorza. When smoking cheese, it's important to choose the right type of wood to complement the cheese's natural flavour. Applewood and maple wood are two of the most popular choices for smoking cheese, as they have mild, fruity, and sweet flavours that enhance the cheese without overwhelming it.
| Characteristics | Values |
|---|---|
| Cheese type | Hard or semi-hard cheeses are recommended for smoking, e.g. cheddar, hard mozzarella, pepper jack, gouda, Gruyère, Provolone, Rauchkäse, Scamorza, Sulguni |
| Cheese type to avoid | Soft cheeses, as they take on too much smoke flavour and can fall through grill grates. Semi-soft cheeses such as Gorgonzola are not ideal as they absorb smoke quickly and melt easily |
| Smoke-curing method | Cold-smoking (20-30° C) or hot-smoking (40-90° C) |
| Wood type | Applewood, maple wood |
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What You'll Learn
- Hard or semi-hard cheeses are best for smoking
- Soft cheeses take on too much smoke flavour
- Applewood is one of the best woods for cold-smoking cheese
- Maple wood is another popular wood for smoking cheese
- Some commonly smoked cheeses include smoked Gruyère, smoked Gouda, Provolone, Rauchkäse, Scamorza, and Sulguni
Hard or semi-hard cheeses are best for smoking
When smoking cheese, it's important to choose the right type of wood to complement the cheese's natural flavour. Applewood is one of the best woods for cold-smoking cheese, as it has the highest concentration of mild flavours while still allowing the cheese's natural taste to shine through. Maple wood is another popular choice for smoking cheese, as it has a delicate, sweet palate that permeates the cheese and imparts a sweet aroma.
The cold-smoking method can take up to a month, with the food being smoked at temperatures between 20° and 30° C (68° and 86° F). Hot-smoking, on the other hand, partially or completely cooks the food at temperatures ranging from 40° to 90° C (104° to 194° F).
When smoking cheese at home, it's best to avoid semi-soft cheeses like Gorgonzola and Provolone, as they absorb smoke quickly and are difficult to place on the smoker. They also melt easily, which can ruin the process.
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Soft cheeses take on too much smoke flavour
When it comes to smoking cheese, it's best to avoid soft cheeses. Soft cheeses have a tendency to take on too much smoke flavour, and they can also be difficult to keep from falling through the grill grates.
Hard or semi-hard cheeses are better options for smoking. Some good choices include cheddar, hard mozzarella, pepper jack, and gouda. These cheeses take on smoke beautifully and are widely available in large blocks, which can be cut down into 2-3 inch bricks for smoking. Once you've mastered the technique, you can experiment with more expensive cheeses.
It's also important to consider the type of wood you use for smoking, as this will influence the final flavour of the cheese. Applewood is a popular choice for cold-smoking cheese, as it has a high concentration of mild flavours that complement the cheese's natural taste. Maple wood is another good option, with a delicate, sweet palate that permeates the cheese.
In terms of the smoking process itself, there are two main methods: cold-smoking and hot-smoking. Cold-smoking can take up to a month, with the food being smoked at temperatures between 20° and 30° C (68° and 86° F). Hot-smoking, on the other hand, partially or completely cooks the food at temperatures ranging from 40° to 90° C (104° to 194° F). Additionally, some less expensive cheeses may be treated with artificial smoke flavouring and food colouring to mimic the traditional smoking process.
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Applewood is one of the best woods for cold-smoking cheese
Smoked cheese is any cheese that has been specially treated by smoke-curing. Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 20° and 30° C (68° and 86° F). Hot-smoking partially or completely cooks the food by treating it at temperatures ranging from 40° to 90° C (104° to 194° F).
When it comes to choosing a cheese to smoke, it is recommended to go for hard or semi-hard cheeses, as soft cheeses can take on too much smoke flavour and can be difficult to keep from falling through grill grates. Some good options include cheddar, hard mozzarella, pepper jack, and gouda.
Maple wood is another popular wood for smoking cheese. It has a delicate, sweet palate that permeates the cheese, imparting a sweet aroma. The type of wood you use will depend on the cheese's natural flavours, as the wood will directly influence the cheese's flavour and taste.
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Maple wood is another popular wood for smoking cheese
Smoking cheese is typically done with hard or semi-hard cheeses, as soft cheeses tend to take on too much smoke flavour and can fall through grill grates. Some popular cheeses for smoking include cheddar, hard mozzarella, pepper jack, gouda, Gruyère, Provolone, and Scamorza.
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Some commonly smoked cheeses include smoked Gruyère, smoked Gouda, Provolone, Rauchkäse, Scamorza, and Sulguni
Smoked cheese is any cheese that has been treated by smoke-curing, which can be done through cold-smoking or hot-smoking. Cold-smoking takes place at a lower temperature, between 20° and 30° C, and can take up to a month. Hot-smoking, on the other hand, partially or fully cooks the food at a higher temperature, between 40° and 90° C.
When smoking cheese, it is also important to consider the type of wood used, as this will influence the flavour of the cheese. Applewood is a popular choice for cold-smoking, as it has mild flavours that complement the cheese's natural taste. Maple wood is another common option, known for its delicate, sweet palate.
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Frequently asked questions
Hard or semi-hard cheeses are best for smoking, as soft cheeses can take on too much smoke flavour and fall through grill grates. Some good options are cheddar, hard mozzarella, pepper jack, and gouda.
Applewood is one of the best woods for cold-smoking cheese, as it has the highest concentration of mild flavours while still allowing you to savour the cheese's natural taste. Maple wood is also popular, as it has a delicate, sweet palate that permeates the cheese and imparts a sweet aroma.
Semi-soft cheeses such as Gorgonzola and Provolone are not ideal for smoking, as they absorb smoke quickly and don't take long to melt, which can ruin the process.
Some commonly produced and sold smoked cheeses include smoked Gruyère, smoked Gouda (rookkaas), Provolone, Rauchkäse, Scamorza, and Sulguni.
