Have you ever been to the store and read a label like “smoked cheddar” or “smoked gouda,” and wondered just how you smoke cheese? Well, this is your new how-to guide. Whatever food you put into a smoker is basically guaranteed to taste one thousand times better than it normally would. That same mentality even applies to cheese. The trick to smoking cheese is to keep the heat as low as possible, which makes the grill a perfect option for achieving better flavor.
Mozzarella, gouda, brie, cheddar, swiss, Monterey jack and gruyere are perfect for smoking because they have a relatively high melt temperature. With the exception of cheddar, these cheeses are on the softer side. Parmesan, which is a very hard cheese, can be smoked, but it’s not recommended.
To begin, you have to protect the cheese from a direct and high heat, source or else you’ll end up with a cheese melt of gooeyness which admittedly sounds pretty damn tasty, but that’s not what you want right now.
After you go through all the trouble of cold smoking cheese, you’ll want to eat it right away. But you can’t. You should wait about three days to let all that good smoky flavor resonate in the cheese. Treat your cheese like a lady, and it’ll treat you well.
The folks over at Fix created this infographic to serve as a guide for all of your cheese smoking endeavors. Don’t knock it until you try it.
So how easy is that? Smoked cheese isn’t intimidating at all and if you have lots of cheese lovers in your home, it’s a fun new way to fire up the gas grill or get those wood chunks smoking in place of charcoal briquettes.
It’s important to take note of the wood chips when you’re cold smoking your cheese because the smoke flavor will develop the flavor of the cheese.
Fruit woods in particular work nicely with sharp cheddar cheese tastes. Wood chips such apple and cherry during the smoking process would flavor cheddar cheese blocks nicely.