Bushra Griffith
Smoking cheese is a great way to add a unique flavour to a much-loved food. The type of wood chip used for smoking can have a significant impact on the taste of the cheese, so it's important to choose the right one. While personal preference plays a big part in this decision, some wood chips are better suited to certain types of cheese than others. For example, fruit woods like apple, cherry and peach tend to have milder, sweeter flavours that complement the natural taste of the cheese, whereas hickory and mesquite have stronger, more intense aromas. Other factors to consider when smoking cheese include the temperature, smoke time and type of cheese, as these can all affect the final product.
| Characteristics | Values |
|---|---|
| Type of wood | Apple, Cherry, Peach, Pecan, Hickory, Maple, Alder, Oak |
| Flavour | Mild, Sweet, Tangy, Floral, Smoky, Mellow, Delicate, Earthy, Toasted |
| Cheese type | Hard, Soft, Semi-soft |
| Temperature | Below 90°F (32°C) |
| Smoke time | 2-6 hours |
| Resting period | 2 weeks to 5 months |
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What You'll Learn
Apple wood chips for a delicate, sweet flavour
Apple wood chips are a great option for smoking cheese, as they impart a delicate, sweet, and fruity flavour that enhances the natural flavour of the cheese without overwhelming it. Apple wood is a mild-flavoured wood that adds a subtle smoky taste and a hint of sweetness to the cheese. This makes it ideal for those who want to enjoy the natural flavour of the cheese while still imparting a delicate smoky taste.
Apple wood smoked cheese pairs well with sandwiches or soft sides like salads. It is also a good option for beginners who are just starting with smoking cheese, as it is more forgiving than other types of wood.
When smoking cheese, it is important to keep the temperature below 90°F (32°C) to avoid melting the cheese. It is recommended to smoke the cheese for 2-4 hours, depending on the desired strength of the flavour. The longer the cheese is smoked, the stronger the flavour will be.
Apple wood is a versatile wood that can be used for smoking various foods, including poultry, pork, and fish. It is also a safe and sustainable option, as it is grown specifically for food smokers and barbecues and is dried to below 16% moisture content to ensure its longevity.
Overall, apple wood chips are an excellent choice for those who want to add a delicate, sweet flavour to their smoked cheese while still enjoying the natural taste of the cheese.
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Peach wood chips for a fruity, floral flavour
Smoking cheese is an excellent way to add unique flavours to your cheese, and choosing the right wood chips is essential to achieving the perfect taste. While there are many types of wood chips available, peach wood chips offer a fruity and floral flavour that can enhance your cheese's natural taste.
Peach wood chips provide a delicate and fruity aroma, reminiscent of fresh peaches. When used for smoking cheese, they impart a subtle fruity flavour and a mild, sweet taste. This makes them an ideal choice for mild cheeses with a pronounced dairy flavour. Additionally, peach wood chips can create a light red coating on the cheese, making it visually appealing.
When smoking cheese with peach wood chips, it is important to keep the temperature below 90°F (32°C) to prevent the cheese from melting. Smoking times can vary depending on your preference for flavour intensity, but typically range from 2 to 4 hours. After smoking, wrap the cheese in parchment and plastic wrap, and let it rest in the fridge for at least a week. This process allows the smoke flavour to mellow and develop fully.
You can also experiment with combining peach wood chips with other fruit woods to create complex and exciting flavour profiles. For example, pairing peach with apple or cherry wood chips can add a subtle tartness or a darker colour to your cheese.
Remember, when using peach wood chips, it is essential to use kiln-dried wood and avoid green wood, wet wood, or softwoods like pine, cedar, or spruce. Additionally, consider using a pellet tube or smoker box to prevent the chips from burning up, achieving the perfect smoulder for your smoked cheese.
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Hickory wood chips for a sweet, smoky flavour
Smoking cheese is an excellent way to add extra flavours and aromas to your cheese, and it all starts with choosing the right wood chips. Hickory wood chips are a popular choice for adding a bold, rich, and sweet, smoky flavour to your cheese. While hickory is known for its strong flavour profile, it can be balanced with milder woods like apple or pecan to create a well-rounded taste.
When smoking cheese, it is important to consider the natural flavour of the cheese and select a wood type that complements it. For example, hickory works well with stronger-flavoured cheeses like Cheddar or Stilton, as it adds just the right amount of extra flavour and helps to mellow the cheese by masking some of the more pungent notes.
To get started with smoking cheese, cut your cheese into blocks of about 4x4 inches. Place them on the smoker grates with enough space between them for smoke circulation. Keep the temperature below 90°F (32°C) to avoid melting the cheese. Cold days are ideal for this process, or you can place a tray of ice in the smoker to help keep the temperature down.
Smoke the cheese for 2-4 hours, depending on how intense you want the flavour to be. Remember, the longer it smokes, the stronger the flavour will become. After smoking, wrap the cheese in parchment and then plastic wrap. Let it rest in the fridge for at least a week to allow the smoke flavour to mellow and fully develop.
Hickory wood chips will give your cheese a sweet and smoky flavour that pairs well with a variety of dishes. Experiment with different types of cheese and smoking times to find the perfect balance of flavours that suits your taste preferences.
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Maple wood chips for a rich, delicate sweet taste
Smoking cheese is an excellent way to add a unique flavour to your cheese, and choosing the right wood chips is essential to complement the natural flavour of the cheese. Maple wood chips are a great choice for a rich, delicate, and sweet taste. Maple is a popular choice for smoking various proteins, and it can work just as well with cheese. The maple flavour is mild and slightly sweet, enhancing the overall flavour of the smoked product.
Maple wood chips impart a rich and delicate sweet taste and aroma to the cheese, enhancing its flavour and providing an excellent presentation. The smoke from maple wood chips is light and sweet, with hints of caramel, making it a perfect complement to the natural flavour of the cheese. It is considered a light to medium smoke, making it ideal for smoking cheese, as well as white meats and fish.
When smoking cheese with maple wood chips, it is recommended to let the cheese mellow for at least two weeks after smoking. The longer it rests, the better the flavour will be. This process allows the smoke flavour to dissipate and mellow, resulting in a delicious and flavourful cheese.
Maple wood is a good option for those who want to add a subtle sweetness to the natural flavour of soft cheese. It is also versatile, as it can be used as a heat source wood to extend and complement other "flavour" woods when used in abundance. Sugar maple is considered the best variety for smoking, but other types, such as silver maple, can also be used.
Overall, maple wood chips are an excellent choice for smoking cheese, especially if you desire a rich, delicate, and sweet flavour. The mild and slightly sweet aroma of maple smoke enhances the natural flavour of the cheese, making it a popular choice for those who want to add a unique twist to their favourite cheeses.
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Pecan wood chips for a mellow, nutty flavour
Pecan wood chips are a great option for smoking cheese and lend a mellow, nutty flavour to the cheese. They are a popular choice for grilling and smoking meats and can be used to smoke a variety of cheeses.
Pecan wood is similar to Hickory but is mellower and nuttier in flavour. It is less aggressive and can be a good option if you are looking for a subtle, nutty taste. Pecan wood chunks are known to provide a rich and sweet flavour and are great with fish, poultry, lamb, and beef.
When smoking cheese, it is important to choose a type of cheese that can withstand the smoking process. Harder cheeses with strong natural flavours are a good option as they can stand up to intense smoking. Classics like Cheddar, Mozzarella, Monterey Jack, Gouda, and Brie are all great options for smoking. Remember to keep the temperature below 90°F (32°C) to avoid melting the cheese.
The longer the smoking time, the stronger the flavour will be. You can smoke the cheese for 2-4 hours, depending on your preference. After smoking, wrap the cheese in parchment and plastic wrap and let it rest in the fridge for at least a week. This will allow the smoke flavour to mellow and develop fully.
Pecan wood chips are a versatile and delicious option for smoking cheese, providing a unique and subtle nutty flavour that can complement a variety of cheeses.
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Frequently asked questions
Some good options for wood chips to use when smoking cheese include apple, cherry, pecan, hickory, maple, and peach.
Hard cheeses like cheddar, Monterey Jack, gouda, and parmesan are recommended for beginners. Classics like mozzarella, muenster, and brie are also great for smoking.
It is important to maintain temperatures below 90°F (32°C) to avoid melting the cheese.
