Frederic Melton
Smoked cheese is a delicious addition to any cheese board. But which cheeses smoke well? It's important to consider the type of cheese you're using, as well as the wood you'll be smoking it with. Soft cheeses are likely to melt, creating a mess, while hard cheeses don't tend to pick up much flavour. Semi-soft cheeses like Gorgonzola and Provolone absorb smoke quickly and melt easily, so they're not ideal either. So which cheeses are best for smoking?
| Characteristics | Values |
|---|---|
| Cheese that works well for smoking | Cheddar, Gouda, Provolone, Mozzarella, Manchego, Edam, Swiss, Gruyere, Colby Jack, Muenster, Cream Cheese |
| Cheese that doesn't work well for smoking | Semi-soft cheese such as Gorgonzola and Provolone |
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What You'll Learn
- Semi-soft cheeses like Gorgonzola and Provolone are not ideal for smoking
- Hard cheeses don't tend to pick up much flavour
- Firm, semi-hard, or semi-soft cheeses are recommended
- Some smoked cheeses commonly produced and sold include smoked Gruyère, smoked Gouda, and Provolone
- The type of wood used to smoke the cheese is important
Semi-soft cheeses like Gorgonzola and Provolone are not ideal for smoking
When smoking cheese, it's important to consider the density of the cheese. Hard cheeses don't tend to pick up much flavour due to their density. On the other hand, soft cheeses can be tricky to smoke as they may melt, creating a mess in your smoker.
Ultimately, the best cheese for smoking is one that you love. So, if you're a fan of semi-soft cheeses like Gorgonzola and Provolone, you may want to experiment with smoking them, despite the challenges. Just be prepared for a bit of trial and error to get the perfect result.
Additionally, the type of wood you use for smoking can greatly impact the flavour of your cheese. It's recommended to choose a wood that complements the cheese's natural flavour. For example, if you're smoking a mild cheese like mozzarella, you might opt for a milder wood like apple or cherry. On the other hand, if you're smoking a stronger cheese like cheddar, a more robust wood like hickory or mesquite could be a better choice.
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Hard cheeses don't tend to pick up much flavour
While hard cheeses such as cheddar, gouda, provolone, mozzarella, manchego, edam, Swiss, gruyere, and colby jack are all suitable for smoking, they don't tend to pick up much flavour. This is due to the density of the cheese. Semi-soft cheeses such as gorgonzola and provolone are not ideal for smoking as they absorb smoke quickly and melt easily, which can ruin the process. Firm, semi-hard, or semi-soft cheeses are recommended for smoking. Ultimately, the best cheese for smoking is one that you personally enjoy.
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Firm, semi-hard, or semi-soft cheeses are recommended
Some cheeses that work well for smoking include cheddar, gouda, provolone, mozzarella, manchego, edam, Swiss, gruyere, and Colby Jack.
Semi-soft cheeses like gorgonzola and provolone absorb smoke quickly and melt easily, so they are not ideal for smoking. However, they can be used to make a good dip block when cold-smoked.
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Some smoked cheeses commonly produced and sold include smoked Gruyère, smoked Gouda, and Provolone
However, it's important to note that semi-soft cheeses like Gorgonzola and Provolone are not ideal for smoking. This is because they absorb smoke quickly, making them difficult to place on the smoker, and they also melt easily, which can ruin the process.
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The type of wood used to smoke the cheese is important
The type of wood used to smoke cheese is important, as it can directly influence the flavour and taste of the cheese. The cheese's natural flavour should inform the type of wood you use. For example, semi-soft cheese such as Gorgonzola and Provolone absorb smoke quickly and don't take long to melt, so they are not ideal for smoking. However, hard cheeses such as Cheddar, Gouda, Provolone, Mozzarella, Manchego, Edam, Swiss, Gruyere, and Colby Jack are great for smoking. Some people also enjoy cold-smoking hard cheeses such as Muenster and cream cheese.
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Frequently asked questions
Firm, semi-hard, or semi-soft cheeses are the best for smoking.
Semi-soft cheeses such as Gorgonzola and Provolone are not ideal for smoking as they absorb smoke quickly and melt easily.
Hard cheeses such as Cheddar, Gouda, Muenster, Mozzarella, Gruyere, Colby Jack, and Manchego smoke well.
Provolone is a semi-hard cheese that smokes well.
You can smoke cheese on a standard outdoor grill. It's important to pay attention to the cheese's natural flavour and choose a type of wood that will complement it.
