Smoking cheese is an exciting and delicious way to elevate your favorite cheeses, adding a rich, smoky flavor that enhances their natural taste. Whether you’re looking to impress guests at a barbecue, create gourmet cheese boards, or simply enjoy a new cooking technique, smoking cheese can be a delightful culinary adventure. Below, we’ll explore three diverse methods to smoke cheese, complete with tips and variations to help you achieve the best results.
Cold smoking is a great option for beginners because it allows you to infuse your cheese with smoke flavor without melting it. This method works well with hard cheeses like cheddar or gouda.
To start, you’ll need a smoking gun, some wood chips (like hickory or applewood), and your choice of cheese. Cut the cheese into blocks or slices to maximize smoke exposure. Place the cheese on a non-reactive surface, like a plate or a cutting board.
Using the smoking gun, fill the chamber with your chosen wood chips and ignite them. Direct the smoke toward the cheese for about 10-15 minutes, ensuring the smoke envelops the cheese evenly. After smoking, wrap the cheese in parchment paper and refrigerate for at least 4 hours to let the flavors meld. You can experiment with different wood chips to find your favorite flavor profile.
Notes:
Hot smoking cheese is a fantastic method if you’re already firing up the grill for a barbecue. This technique works well for semi-soft cheeses like brie or mozzarella, but keep in mind that the heat will cause some melting.
Begin by preparing your grill for indirect heat. If using a charcoal grill, light one side and leave the other side off. If using a gas grill, turn on just one side. Place a foil tray filled with wood chips (like mesquite or cherry wood) directly over the heat source. Allow the chips to start smoking.
Next, place your cheese on the grill grates on the cooler side of the grill. You can use a grill-safe pan or an aluminum foil tray to prevent any drips. Close the lid and smoke the cheese for about 30-45 minutes, checking occasionally to avoid melting too much. Once done, remove the cheese and let it cool before serving. Perfect for adding to burgers or enjoying on its own!
Variations:
If you’re looking for a more hands-on approach, creating a DIY smoker box is a fun project that enhances the flavor of your cheese. This method is great for any type of cheese but works particularly well with aged cheeses like parmesan or aged gouda.
To make a smoker box, use a small metal container with a lid (like a tuna can) and fill it with soaked wood chips. Place the smoker box on your stovetop or grill. Heat it until it starts to produce smoke. Meanwhile, prepare your cheese by cutting it into chunks or slices.
Once the smoker is producing smoke, place the cheese on a rack above the smoker box. Cover everything with a large pot or a glass dome to keep the smoke in. Smoke the cheese for 15-30 minutes, depending on how strong you want the flavor. Let the cheese cool and refrigerate before serving.
Notes:
By trying out these examples of how to smoke cheese, you’ll not only gain a new cooking skill but also impress your friends and family with your flavorful creations!