Smoking Cheese

There are many methods of smoking cheese, but obviously, you might want to know what kinds of cheese work better than others. It also depends on a couple of things, especially if you want to bring out the best flavor. It also depends on the method that you use to smoke cheese since you don’t want it to melt. The easiest method is cold smoking since this doesn’t raise the temperature above 90F inside your smoker.

Best cheese for smoking

Obviously, cheese that has a higher melting point will work best for cold smoking. So far you can be sure that cheddar, Gouda, Swiss, blue cheese, and Brie are excellent choices. Not limited to Monterey Jack, Mozzarella, Gruyere, and American cheese. You can try Provolone, Alder, and even Parmesan. Although, the problem with Parmesan can be tricky since the type of smoke used can make for a worse tasting cheese. Here are a few additional ideas.

Bring your cheese to room temperature

It’s always a good idea to bring your cheese out of the fridge for at least hour. Cold cheese doesn’t absorb the smoke as easily and the result can be partially flavored. It also starts to sweat because of the condensation that forms.

Use an internal probe

This is a great time to have a wifi thermometer that you can check on your smartphone. This is just enough to see that the internal temperature isn’t getting hotter than 90F. You also don’t have to check on your cheese so often so the smoking chamber keeps in your smoke.

Smaller pieces work best

You already know that cheese is pretty dense, so smaller pieces will allow the smoke to absorb easier. It’s also a great idea to flip your cheese every 30 minutes so every side can be exposed. The normal amount of time you’re smoking cheese will be at least 2-4 hours for the best results.

The smoking device

Cheese is best smoked inside a grill where smoke can be controlled. A tube smoker is often the ideal answer since this keeps the temperature low enough, you can see a few here. Add your wood chips to the tube and light it up. You’ll need to add new chips every-so-often to keep the smoking level continual.

Depending on your favorite type of wood, you can use pellets or chips. Each type of wood will produce a different smoke flavor depending on your cheese.

How to store your cheese afterward

It’s going to be very tempting to try your cheese immediately, but patience is a virtue. Just like a great marinade, your cheese will do the same magic after being smoked. Wrap it up, seal it, put it inside a vacuum sealer, but get that cheese into the fridge and let it chill. After 24 hours or more, your cheese will be a flavor bomb thats worth waiting for. It also allows the smoke to blend more evenly into the cheese itself, creating deeper depth and flavor.