Kamil Perry
Smoking cheddar cheese is a great way to elevate the flavour profile of this popular variety of cheese. The process of cold smoking infuses the cheese with a smoky flavour without cooking it. The ideal temperature range for cold smoking cheese is between 68°F and 86°F, with some sources recommending not exceeding 90°F. The lower the temperature, the less chance there is of the cheese melting. The duration of the smoking process also influences the flavour, with longer smoking times resulting in a stronger smoky taste.
Characteristics of Smoking Cheddar Cheese
| Characteristics | Values |
|---|---|
| Ideal outdoor temperature | 60°F or below |
| Ideal smoker temperature | 68°F to 86°F |
| Maximum smoker temperature | 90°F |
| Smoking time | 1-4 hours |
| Refrigeration time | 24 hours to 2 weeks |
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What You'll Learn
Cold smoking cheddar cheese: ideal outdoor temperature in the 60s or below
Cold smoking cheddar cheese is a great way to add flavor to your cheese, but it's important to monitor the temperature to ensure the best results. The ideal outdoor temperature for cold smoking cheese is between 40°F and 60°F. While some sources suggest that 60°F is the maximum temperature for cold smoking, others have smoked cheese at temperatures in the low 60s with success. However, it is essential to keep the temperature below 90°F to prevent the cheese from melting.
When cold smoking cheddar cheese, it is crucial to choose a suitable smoker or grill that has good ventilation and allows you to easily track the temperature. You can use a tube smoker or a smoke generator, such as a tin can with wood chips and an old soldering iron, placed inside your grill. It is also important to ensure that the cheese is dry and has reached room temperature before smoking.
To maintain the desired temperature, consider smoking the cheese during cooler parts of the day, such as early morning or late at night. Additionally, keep the smoker in a shaded area, as it can get hot even if the ambient temperature is cool. If the temperature rises above 60°F, you can try using a tray of ice water to help keep the temperature down.
The amount of time you smoke the cheese will depend on your desired level of smokiness. For a lighter smoke flavor, smoke the cheese for about an hour, while a bolder smoke flavor can be achieved in about two hours. After smoking, wrap the cheese in parchment paper or butcher paper and refrigerate it. Letting the cheese breathe in the refrigerator for 24-48 hours before vacuum sealing it will enhance the flavor and allow the smoke flavors to permeate throughout the cheese.
Cheddar cheese is an excellent choice for cold smoking due to its higher melting point. Other suitable options include halloumi, gouda, mozzarella, and blue cheese. When selecting wood for smoking, choose natural food-grade hardwoods such as hickory, cherry, apple, or alder. By following these tips, you can successfully cold smoke cheddar cheese when the outdoor temperature is in the 60s or below.
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How to set up a grill for cold smoking cheddar cheese
To set up a grill for cold smoking cheddar cheese, you'll need to follow a few important steps to ensure the process is safe and effective. Here's a detailed guide to help you get started:
Selecting the Right Grill
Choose an outdoor grill or smoker that suits your needs. It's important to select a grill with good ventilation and one that allows you to easily monitor the internal temperature. Remember, you won't be using the grill as a heat source; it simply serves as a vessel to hold the cheese and direct the smoke around it.
Preparing the Cheese
It is recommended to use large blocks of cheese and cut them into 2- to 3-inch bricks. You can use a sharp cheddar or any other variety of cheese that you prefer. If your outdoor temperature is above 75°F, it's a good idea to place the cheese in the freezer for about 20 minutes before smoking to keep it cool.
Setting Up the Grill
- Lighting the Tube Smoker: Place a tube smoker inside your grill to generate smoke. Follow the manufacturer's instructions for lighting the tube smoker. Make sure the flame is extinguished before placing the cheese on the grill, and ensure that smoke is rolling.
- Arranging the Cheese: Place the cheese directly on the grill grates, ensuring they don't touch each other to allow for proper airflow. You can also use a grill basket or a pan/rack to arrange the cheese, making sure there is airflow around each piece.
- Temperature Control: Maintain a temperature of less than 90°F (32°C) to prevent the cheese from melting. Keep the grill in a shady area, as it can get hot even if the ambient temperature is cool.
- Smoke Duration: Smoke the cheese for about 1 to 2 hours, depending on your desired smoke intensity. For a lighter smoke flavor, aim for 1 hour, and for a bolder flavor, extend the smoking time to 2 hours.
Post-Smoking Steps
- Wrapping and Refrigerating: Once the cheese is done smoking, remove it from the grill and wrap it in parchment paper or untreated butcher paper. Then, place it in the refrigerator.
- Storage: For the best results, store the smoked cheese in the refrigerator for about two weeks before consuming it. This allows the smoke flavor to mature and permeate the cheese.
Remember to wear latex gloves when handling the cheese to prevent the transfer of oils and bacteria from your hands, which can cause mold and reduce the cheese's shelf life.
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How to create smoke and airflow for cold smoking cheddar cheese
Cold smoking cheddar cheese can be done in a few simple steps. Firstly, you will need to select a grill or smoker with good ventilation and the ability to easily track the temperature inside. The ideal temperature range for cold smoking is between 68°F and 86°F, so ensure the grill can be maintained within this range.
Next, prepare the cheese by cutting it into 2-3 inch bricks and letting it air-dry overnight in the refrigerator. This step helps to reduce bacteria and improve preservation. Before smoking, bring the cheese to room temperature and arrange the pieces on the grill grates, ensuring they are not touching and that there is airflow around each piece.
To create smoke and airflow, light a tube smoker according to the manufacturer's instructions and place it inside the grill. The tube smoker should be filled with hardwood pellets, such as apple, cherry, or pecan. Fruitier hardwoods are recommended for a milder, fruitier flavour. Be sure to use 100% natural food-grade hardwood pellets with no additives or fillers to avoid toxic or unpleasant flavours.
Once the flame is extinguished and smoke is rolling, close the lid of the grill and maintain the temperature between 68°F and 86°F. Smoke the cheese for 1-2 hours, occasionally opening the lid to rotate the cheese and ensure even smoking.
After smoking, remove the cheese from the grill, wrap it in parchment or paper, and refrigerate for 24-48 hours. Finally, vacuum seal the cheese for long-term storage, or use zip-top bags for shorter-term storage. The longer the sealed cheese rests in the refrigerator, the more the smoke flavour will mellow.
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How long to smoke cheddar cheese for
When smoking cheddar cheese, it is important to keep the temperature below 90°F (32°C) to prevent the cheese from melting. The ideal temperature for cold smoking is when the outside temperature is in the low 40s or below.
The length of time you should smoke the cheese depends on the intensity of the flavour you want to achieve. For a lighter smoke flavour, smoke the cheese for about 1 hour, and for a bolder smoke flavour, smoke for about 2 hours. It is recommended to turn the cheese every 30 minutes to ensure even exposure to smoke on all sides.
If you are using a tube smoker, you will need to light it according to the manufacturer's instructions and place it in your smoker. Make sure the flame is extinguished and the smoke is rolling before placing the cheese on the grill grates. Ensure that the cheese isn't touching on the sides and that there is airflow around each piece.
For shredded extra sharp cheddar, smoke for about 1.5 hours. If you want a more intense smoke flavour, you can smoke for a longer period, testing as you go.
After smoking, it is best to let the cheese sit for a while before consuming it. Wrap the cheese in parchment paper or untreated butcher paper and place it in the refrigerator for at least 24 hours to let the smoky flavours settle and soften. The flavour will improve over time, with some recommending a 2-week minimum ageing process, and 2 months being even better.
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How to store smoked cheddar cheese
Smoking your own cheddar cheese at home is a fun and rewarding experience. But what do you do with your smoked cheddar cheese once it's ready? Here are some detailed instructions on how to store it properly:
Wrapping and Refrigerating:
Firstly, it is important to wrap your smoked cheddar cheese. You can use parchment paper or untreated butcher paper for this initial step. Wrapping the cheese helps to protect it and maintain its quality during storage.
Vacuum Sealing:
The next step is vacuum sealing. Vacuum sealing is highly recommended for long-term storage of smoked cheddar cheese. It helps to remove all the air from the package, reducing the growth of bacteria and mould. There are dedicated vacuum sealers available, or you can double wrap the cheese tightly in plastic wrap to achieve a similar effect.
Refrigeration:
After wrapping and vacuum sealing, it's time to store your smoked cheddar cheese in the refrigerator. Place the cheese in the bottom drawer of your refrigerator, where it will remain cold and stable. Properly stored, vacuum-sealed smoked cheddar cheese can last for about 6 months in the refrigerator.
Freezing:
While it is possible to freeze smoked cheddar cheese, it is generally not recommended due to the potential change in texture. Freezing can affect the creamy and smooth texture of the cheese, making it more crumbly. However, if you decide to freeze your cheese, it is essential to use an airtight container or heavy-duty freezer bags designed for freezing.
Waiting Period:
Finally, it is beneficial to allow your smoked cheddar cheese to mature before consumption. This waiting period enhances the flavour and allows the smoke flavour to permeate the cheese fully. Aim for a minimum of two weeks, but if you can wait longer, the flavour will become more mellow and pronounced.
By following these steps, you can ensure that your homemade smoked cheddar cheese remains fresh, safe, and delicious for an extended period. Enjoy your delicious creation!
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Frequently asked questions
The ideal temperature to smoke cheddar cheese is between 68°F and 86°F. It is important to keep the temperature below 90°F to prevent the cheese from melting.
Fruitier hardwoods such as apple or cherry are recommended for smoking cheddar cheese. However, you can also use other types of wood such as pecan or hickory.
The smoking time depends on the desired smokiness and intensity of flavor. Smoke the cheese for about 1-2 hours for a lighter smoke flavor, and up to 4 hours for a stronger smoky flavor.
After smoking, wrap the cheddar cheese in wax paper or parchment paper, followed by plastic wrap or aluminum foil. Store the smoked cheese in the refrigerator for at least 24 hours to several weeks before consuming to allow the smoke flavor to mature and permeate the cheese.
