Frederic Melton
Smoking cheese is a great way to add extra flavour to a block of cheese for charcuterie boards, sandwiches, or any recipe that includes grated or sliced cheese. The best way to have tasty smoked cheese is by using a pellet grill, which allows you to have greater distance between the cheese and the heat source. The key is to keep the temperature lower than 90 degrees Fahrenheit to prevent the cheese from melting and liquefying. You can smoke the cheese for about 1 hour for a lighter smoke flavour or 2 hours for a bolder smoke flavour.
Characteristics and Values Table for Smoking Cheese on a Pellet Grill
| Characteristics | Values |
|---|---|
| Grill Type | Pellet grill |
| Temperature | Below 90°F |
| Cheese Type | Hard/semi-hard or soft cheese |
| Wood Pellets | Hickory, oak, cherry, apple |
| Smoking Time | 1-8 hours |
| Ageing Time | Minimum of 2 weeks, 2 months is better |
| Seasoning | Optional |
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What You'll Learn
How long to smoke cheese
The length of time for smoking cheese varies according to how smoky you want the flavour to be and the type of wood used. If you want a lighter smoke flavour, leave the cheese on the smoker for around one hour. For a bolder smoke flavour, leave the cheese on the smoker for two hours. If you want an even smokier cheese, you could smoke it for up to three hours or even eight hours. However, the longer you smoke the cheese, the more likely it is to become bitter.
If you are using a pellet grill, it is important to keep the temperature below 90 degrees Fahrenheit. This is because the cheese will not liquefy at this temperature. To protect the cheese from an unexpected heat explosion, you can use general settings such as grate cooking settings or cake cooling racks on aluminium cans full of ice. The tin of ice will act as a buffer for any high heat that might travel over to the cheese.
When smoking the cheese, make sure that the pieces aren't touching and that there is airflow around each piece. If the smoke dies down after 20-30 minutes, add another handful of wood and charcoal briquettes. Once the cheese is done smoking, remove it from the grill and wrap it in parchment paper or untreated butcher paper. Place it in the fridge for at least two days to rest. If you taste the cheese right after smoking, it will taste smoky and bitter. However, as the cheese sits in the fridge, the smoky flavour will move throughout the cheese and mellow. After two weeks, the cheese will be ready to eat.
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Preparing the grill
To prepare the grill, start by placing a sheet tray or aluminium tin filled with ice at the bottom of the grill. This helps regulate the temperature and prevent overheating. Next, you'll need to create the smoke source. Fill a smoke tube or tin can with wood pellets, ensuring they are specifically designed for smoking food and free from artificial additives. Place the smoke tube on the grate of the grill, preferably on the left side above the firebox, and light it with a butane torch. Allow the pellets to burn for a few minutes until they extinguish, generating a steady stream of smoke.
Before placing the cheese on the grill, ensure it is at room temperature to develop a protective thin rind. You can place the cheese directly on the grill grates, but using a grill basket or a wire cooling rack above the ice tray can make it easier to manage. Arrange the cheese with sufficient space between each piece to allow for even smoke circulation.
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Temperature control
Firstly, choose the right equipment. The Yoder Smokers pellet grill and Z Grills pellet grill are popular choices as they allow you to turn on the fan without starting the pellets, circulating smoke without excessive heat. This feature helps minimise the bitterness that cold smoke can impart on cheese. Additionally, their larger size provides more distance between the cheese and the heat source.
Secondly, monitor the ambient temperature. The ideal temperature range for cold smoking cheese is between 40°F and 70°F (4°C and 21°C). If the temperature is mild, around 60°F to 70°F, you can smoke the cheese for a longer period, up to 3 hours. However, if the temperature is higher than 90°F, reduce the smoking time to 1 to 1.5 hours to prevent overheating the cheese.
Thirdly, use ice to regulate temperature and humidity. Place a tray of ice cubes or ice water at the bottom of your pellet grill to help keep the temperature down. This is especially useful if the outside temperature is high. Additionally, the ice will help maintain humidity levels, preventing the cheese from drying out during the smoking process.
Lastly, be mindful of the heat generated by the smoke generator. If using a smoke tube or generator, ensure it is placed away from the cheese to avoid direct heat. Extinguish any open flames before placing the cheese in the smoker. If the temperature starts to rise, you can add more ice or try smoking during cooler times of the day.
Remember, the key to successful cheese smoking is maintaining a low temperature to prevent melting and achieving the desired smoke flavour without bitterness.
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Cheese types
When smoking cheese on a pellet grill, it is important to keep the temperature below 90 degrees Fahrenheit to prevent the cheese from melting. The ideal temperature for cold smoking is between 40 and 60 degrees Fahrenheit. At this temperature, the cheese will not liquefy, and the smoke will impart a delicious flavour without any bitterness.
Different types of cheeses will require different smoking techniques and temperatures. For hard or semi-hard cheeses such as cheddar, Swiss, pepper jack, Colby, or mozzarella, you can use stronger-flavoured woods such as hickory to impart a smoky flavour. These cheeses can handle longer smoking times, up to 8 hours, without becoming too soft.
For soft cheeses such as bleu, feta, cream cheese, or brie, it is recommended to use milder woods such as cherry, alder, or apple. These cheeses are more delicate and prone to melting, so they should be smoked for a shorter duration, around 1 to 2 hours, to achieve a lighter smoke flavour.
When smoking multiple types of cheese, it is important to arrange them on the grill grates with sufficient airflow around each piece. This ensures that the smoke circulates evenly and infuses all the cheese with flavour. Additionally, cutting the cheese into smaller pieces or cubes can help improve smoke penetration and enhance the final flavour.
After smoking, the cheese should be wrapped and refrigerated. It is recommended to vacuum seal the cheese and let it rest in the refrigerator for at least a month. This allows the smoky flavour to mellow and evenly distribute throughout the cheese.
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Flavouring and seasoning
Smoking your own cheese at home is a fun and rewarding process. The flavour and quality of the smoke are paramount, but seasoning and preparation also play a key role in achieving the best results.
Firstly, it is important to select the right cheese. Hard or semi-hard cheeses are recommended, as soft cheeses can take on too much smoke flavour and may fall through the grill grates. Cheddar, hard mozzarella, pepper jack, and gouda are all excellent choices for smoking.
When preparing the cheese, it is best to cut the blocks into smaller, evenly sized pieces, no thicker than a cube of butter. This ensures optimal smoke penetration and allows for more consistent flavour throughout the cheese.
Regarding flavour and seasoning, the type of wood pellet used will be the primary factor in determining the flavour profile. For hard or semi-hard cheeses, hickory is a popular choice, while softer cheeses like bleu, feta, or cream may pair better with cherry, alder, or apple wood.
If desired, you can also experiment with additional seasonings. Some people like to add a dry rub or sweet seasoning to their cheese before or after smoking. For example, Jeff's Original Rub is a popular choice, as is maple syrup. These additions can enhance the flavour profile and create a unique, personalised taste.
Finally, the resting and ageing process is crucial to developing the flavour of smoked cheese. After smoking, the cheese should be vacuum-sealed and rested in the refrigerator for at least a month. This allows the flavours to mellow and blend. The longer the cheese rests, the less smoky or bitter it will taste.
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Frequently asked questions
The ideal temperature for smoking cheese is below 90°F. This is because the cheese will not liquefy at this temperature.
The length of smoking time varies by the amount of smoke flavor you want and the type of wood being used. For a lighter smoke flavor, smoke the cheese for about an hour. For a bolder smoke flavor, smoke the cheese for about 2 hours. If you like a heavy smoke flavor, you can smoke the cheese for up to 8 hours.
For hard/semi-hard cheeses such as cheddar, Swiss, or pepperjack, use straight hickory. For soft cheeses such as bleu, feta, or cream, use cherry, alder, or apple.
Let the cheese come to room temperature before smoking it. A thin skin or “rind” will develop and protect the cheese while it smokes.
