Cold smoking cheese is a culinary technique that has been around for centuries. It involves smoking cheese at a low temperature for an extended period, resulting in a unique, smoky flavor. In this comprehensive guide, we will explore the art of cold smoking cheese, from the best cheese types to use and the ideal wood pellets to the step-by-step instructions on how to cold smoke cheese.
Table of Contents
The Best Types of Cheese to Use for Cold Smoking
Not all cheese types are created equal when it comes to cold smoking. Hard, high-fat cheeses like Cheddar, Brie, Swiss, Mozzarella, Gruyere, and Monterely Jackgouda are ideal for cold smoking. The fat content in these cheeses allows them to withstand the low heat and absorb the smoky flavor.
Best Wood Pellets for Cold Smoking Cheese
Different types of wood pellets impart different flavors to the cheese. Some of the best wood pellets for cold smoking cheese include apple, cherry, oak, and mesquite. Apple and cherry wood pellets are mild and fruity, while hickory and mesquite are more robust and smoky.
How Long To Cold Smoke Cheese
The ideal smoking time for cheese is between 2 and 4 hours. However, the smoking time can vary depending on the cheese type, temperature, and humidity. It’s essential to monitor the cheese during the smoking process to ensure it’s not over-smoked or under-smoked.
How to Cold Smoke Cheese
Cold smoking cheese requires specific equipment, including a cold smoker, wood pellets, and a smart bbq thermometer. Here is the step-by-step instructions for cold smoked cheese:
Pick a Cold Day to Smoke Cheese
Don’t smoke your cheese in warm temperatures, or it might melt. Do it in the fall or winter months, when the outside temperature is below 60°F.
Preparing the Cheese for Cold Smoking
To prepare the cheese for cold smoking, it is important to bring it up to room temperature. This will help the cheese absorb the smoke flavor more effectively. To do this, take the cheese out of the refrigerator for at least an hour before smoking it.
Lighting the Smoke Tube
Lighting the smoke tube is the next step in cold smoking cheese. Follow the manufacturer’s directions carefully and make sure the smoke tube is not placed under the cheese. This will prevent the cheese from melting and ensure the smoke flavor is evenly distributed. Learn more on our how to use a smoke tube on a pellet grill article.
Adding the Cheese on a Wire Rack
Once the smoke tube is lit, add the cheese on a wire rack. This will allow the smoke to penetrate all sides of the cheese. Make sure there is enough space between each piece of cheese so they do not touch or melt together.
Vacuum Sealing or Wrapping the Cheese
Once smoked, carefully remove the cheese from the smoker and seal it with vacuum packaging or tightly wrap it in plastic. For optimal freshness and flavor, refrigerate the cheese for seven days, though it can last up to two weeks. This essential step prevents moisture loss and helps the cheese maintain its delectable smoky taste.
How Long Should Cheese Rest After Smoking?
After smoking, be sure to let your cheese rest in the refrigerator for at least 1-2 weeks so that the flavors can meld and mellow to perfection.
Cold Smoked Cheese Storage Methods
Cold smoked cheese can be stored in the refrigerator or freezer, depending on how long it needs to be stored. It’s essential to wrap the cheese tightly in plastic wrap or vacuum-sealed bags to prevent the absorption of other odors. Cold smoked cheese can last up to 2 months in the refrigerator and up to 6 months in the freezer. To ensure the cheese stays fresh and flavorful, it’s essential to store it properly and consume it within the recommended time frame.
Cold Smoked Cheese Serving Ideas
Cold smoked cheese can be served in a variety of ways, from a simple cheese board to a gourmet grilled cheese sandwich. Pairing suggestions include fruit, nuts, crackers, and wine. Recipes that feature cold smoked cheese include mac and cheese, stuffed mushrooms, and smoked cheese dip.
Related Article: How to Smoke Cheese on a Pellet Grill
Final Words
With these simple directions, you can embark on a cold smoking journey that transforms your preferred cheeses into delectable, smoky delights. Enjoy your cold-smoked cheese on its own, incorporate it into culinary creations, or serve it alongside your favorite pairings for a truly remarkable flavor experience.
Lemon Pepper Grilled Chicken Wings
Equipment
- Z Grills 550A Wood Pellet Grill
- Z Grills OAK Wood Pellets
Ingredients
- 2 1/2 pounds party wings
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons lemon pepper seasoning
- 4 tablespoons butter
- 1 piece Lemon slices for garnish
Instructions
- Preheat your Z Grills pellet grill to 375 °F.
- Place chicken wings in a large mixing bowl. Toss wings with vegetable oil and lemon pepper seasoning.
- Put the wings in a single layer on the grill and cook for about 20 minutes.
- Flip and cook for another 15-20 minutes, until an internal temperature of 165 °F is reached.
- Toss cooked wings with melted butter and lemon pepper seasoning.
- Garnish with lemon slices and serve immediately.
