How to Smoke Cheese Like a Boss

If you’ve ever imagined yourself smoking cheese like an expert, now is your chance. With a few simple steps and the right materials, you too can be smoking cheese like a boss in no time.

Whether you are looking to add a unique flavor to your dishes or just impress your friends, this guide will show you exactly how to smoke cheese like a pro.

How to Smoke Cheese: A Beginner’s Guide

Smoking cheese is a fun and easy way to add a delicious and unique flavor to your favorite dishes. The process of smoking cheese is simple – all you need is cheese, a smoker, and some wood chips.

Choosing the right cheese is key to achieving the best results when smoking. Hard cheeses like cheddar, gouda, or Swiss tend to work best as they are less likely to melt during the smoking process. However, it’s important to note that not all cheeses are suitable for smoking, so be sure to do your research before getting started.

Choosing the Right Cheese for Smoking

When it comes to smoking cheese, not all varieties are created equal. Some cheeses may melt too quickly, leading to a mess on your smoker’s tray, while others may not pick up the smoky flavor as well. Therefore, it is essential to choose the right cheese for smoking.

1. Hard Cheeses: Aged cheddar, Gouda, and Parmesan are good choices for smoking as they can withstand the heat and smoke. They have a low moisture content and are harder in texture, making them less likely to melt. They also absorb the smoky flavor well.
2. Soft Cheeses: Brie, Camembert, and feta are more challenging to smoke. They have a higher moisture content than hard cheeses, making them more likely to turn mushy on the smoker’s tray. Chefs suggest placing them in the freezer for a few minutes to make them firmer before smoking. Using a cold smoker setup can also be helpful.
3. Semi-Soft Cheeses: These cheeses are a middle ground between hard and soft. They have a higher moisture content than hard cheese but less than soft cheese. Examples of semi-soft cheese include Havarti, fontina, and Monterey jack. They can absorb smoke flavor well but require more careful management than hard cheese.
4. Fresh Cheese: Cottage cheese, cream cheese, and ricotta are unsuitable for smoking. They have a very high moisture content and won’t absorb the smoky flavor well. If you want to incorporate smokiness into these kinds of cheese, consider incorporating them into a dip or spread that has been smoked.

When selecting cheese to smoke, consider its texture, moisture content, and smoky flavor absorption properties. Selecting the right cheese is crucial as it can determine the final quality of your smoked cheese.

Preparing Your Cheese for Smoking

Before you start the smoking process, it’s important to prepare your cheese properly. Here are the steps you need to follow:

1. Choose the right cheese: Not all cheeses are suitable for smoking. Hard, aged cheeses like cheddar, gouda, and provolone work best, while soft cheeses like brie and camembert are not recommended.
2. Cut and shape the cheese: Cut the cheese into small blocks or slices. This will help the smoke penetrate the cheese and infuse it with flavor. You can also shape the cheese into balls or logs if you prefer.
3. Dry the cheese: Place the cheese on a wire rack and let it air dry for a few hours, or overnight in the refrigerator. This will help the cheese develop a skin or pellicle, which will help it hold the smoke flavor better.
4. Add any seasonings: If desired, you can add any seasonings or spices to the cheese before smoking. Popular options include black pepper, paprika, garlic, and herbs.
5. Let the cheese come to room temperature: Before smoking the cheese, let it come to room temperature for about 30 minutes. This will help the cheese absorb the smoke flavor more easily.

By following these simple steps, you’ll be able to prepare your cheese for smoking and ensure that it turns out delicious. It’s important to note that the cheese may look slightly different after smoking, with a yellow or brownish tint and a shiny surface. This is normal and doesn’t affect the flavor.
When it comes to smoking cheese, the type of wood that you use can have a significant impact on the flavor of the final product. As someone who has experimented with several different kinds of wood in my own cheese smoking endeavors, I’ve come to the conclusion that some woods work better than others for this purpose. In this section, I’ll be sharing my research on the best wood to use for smoking cheese.

The Best Wood to Use for Smoking Cheese

1. Hickory

Hickory is a popular choice for smoking cheese because it imparts a strong, smoky flavor that pairs well with a variety of cheeses. However, be careful not to overdo it with hickory, as too much smoke can result in a bitter taste.

2. Apple

Apple wood provides a sweet, fruity smoke that complements milder cheeses like cheddar and gouda. It’s also a great option for anyone who wants a more subtle smoky flavor.

3. Alder

Alder wood is another mild option that’s perfect for smoking delicate cheeses like brie or camembert. It has a slightly sweet flavor that won’t overpower the cheese.

4. Mesquite

If you’re a fan of bold, intense flavors, mesquite may be the wood for you. It has a strong, distinctive taste that pairs well with sharp cheeses like blue cheese or pepper jack.

5. Oak

Oak is a reliable option for smoking cheese because it produces a consistent, moderate smoky flavor. It’s also versatile enough to work with a variety of different cheeses.

When choosing a wood for smoking cheese, it’s important to remember that less is often more. A little bit of smoke goes a long way, particularly if you’re working with mild cheeses. Experimenting with different woods can be a fun way to discover new flavor combinations, but always err on the side of caution and start with a small amount of wood until you find the right balance for your taste buds.
To smoke cheese successfully, you’ll need to invest in a smoker that is perfect for smoking cheese and understand a few things about how to set up your smoker for cheese. In this section, I’ll share tips on how to prepare your smoker for smoking cheese.

Setting Up Your Smoker for Cheese

1. Temperature control: The key to smoking cheese successfully is maintaining a low temperature in your smoker. The ideal temperature for smoking cheese is around 68-72°F. If the temperature in your smoker gets too high, the cheese will melt and lose its structure. To maintain the temperature, use a thermometer to monitor the smoker’s temperature and adjust the airflow accordingly.
2. Use an A-MAZE-N tube or tray: To maintain a low temperature, you can use an A-MAZE-N tube or tray. This device burns wood pellets slowly, producing smoke that is cool enough for cheese. You can place it in your smoker and light it before adding the cheese.
3. Line the shelves: When smoking cheese, it is essential to keep the cheese from touching the smoker racks. Otherwise, it will stick to the racks and get ruined. To prevent this, you could line each shelf with parchment paper or cheese cloth.
4. Preheat the smoker: Preheat your smoker to the desired temperature before adding the cheese. To do this, turn on your smoker and let it warm up for at least 30 minutes.
5. Select the right wood: When smoking cheese, it is essential to choose the right type of wood because it contributes to the flavor of the cheese. Generally, mild-flavored wood like apple or alder is the best for smoking cheese as they won’t overpower the cheese’s flavor.
6. Keep the Cheese Dry: Ensure that the cheese is dry and not moist before placing it in the smoker. The moisture content in the cheese will affect the texture during smoking.

By following the above tips and understanding how to set up your smoker for cheese, you’ll be able to enjoy extraordinary smoked cheese with perfect texture and taste.

Smoking Your Cheese

Smoking your cheese can be done using a variety of methods, but the most common are using a smoker, a smoke gun, or a stovetop. It may take some practice to get the hang of it, but it’s a fun and rewarding process.

Below are some steps you can follow to smoke your cheese:

1. Choose the cheese: Not all cheeses are created equal when it comes to smoking. Harder cheeses like cheddar, gouda, or gruyere will hold up better to the smoke. Softer cheeses like brie or camembert can be smoked, but they may melt and lose their shape. Ultimately, it’s up to your personal preference, but harder cheeses are recommended for beginners.
2. Cut the cheese: Cut the cheese into small blocks or wedges. Make sure they are roughly the same size to ensure even smoking.
3. Prepare the smoker: If you’re using a smoker, heat it to a temperature between 70-80°F. If you’re using a smoke gun or stovetop, follow the manufacturer’s instructions.
4. Smoke the cheese: Place the cheese onto the smoker grid or in a smoker basket and add woodchips to the smoker box. Smoke the cheese for 30 minutes to an hour, depending on how smoky you want it to be. Be sure to monitor the temperature to ensure the cheese does not melt.
5. Rest the cheese: Once the cheese has been smoked, remove it from the smoker and allow it to rest for 30 minutes at room temperature. This will allow the smoke to penetrate the cheese and enhance its flavor.
6. Wrap the cheese: Once the cheese has rested, wrap it in wax paper or plastic wrap and let it chill in the refrigerator for a few hours or overnight. This will allow the smoke flavor to mellow and evenly distribute throughout the cheese.
7. Enjoy: Remove the cheese from the refrigerator and let it come to room temperature before serving. Smoked cheese can be eaten on its own, as part of a cheese board, or can be used to add depth and flavor to dishes like mac and cheese or grilled cheese sandwiches.

Remember, smoking your cheese may take some trial and error to find the perfect combination of smoking time and cheese variety. But with some practice, you’ll be able to master the art of smoking cheese and enjoy the smoky flavor with friends and family.
When it comes to serving and storing smoked cheese, there are a few important things to keep in mind. Here are my top tips:

Storing Smoked Cheese

• Store smoked cheese in the fridge at all times – it can last for up to 2 weeks when tightly wrapped.
• Keep smoked cheese away from other strong-smelling foods to prevent it from absorbing unwanted flavors.
• If you don’t plan on consuming all of your cheese in one go, consider vacuum sealing it and freezing it. This can extend its life to up to 6 months.
• When taking smoked cheese out of the fridge, allow it to come to room temperature before consuming it. This really helps bring out the flavor!

Serving Smoked Cheese

• Smoked cheese is best enjoyed at room temperature, so take it out of the fridge at least 30 minutes before serving.
• Be sure to remove any rind from the cheese before consuming it – it can be tough and chewy and detract from the delicious flavor.
• Pair your smoked cheese with things like crackers, bread, fruit, and/or nuts. Some great combinations include smoked gouda with apples and smoked cheddar with walnuts.
• When serving smoked cheese as part of a charcuterie board or as an appetizer, provide a variety of textures and flavors to keep things interesting.

Overall, smoked cheese is a versatile and delicious ingredient that can be used in a variety of ways. Following these tips will help you store and serve it perfectly every time!