Cold Smoked Cheese


 
Mark Silver

Mark Silver

TVWBB Wizard
This is my first attempt at cold smoking cheese (for neighborhood holiday gifts along with some moonshine and smoked almonds). Two days ago, I put the cheese (4 blocks of pepper jack, 2 blocks of medium cheddar and 2 blocks of Monterey jack) in the pellet smoker using only a smoke tube to smoke the cheese for about 2 hours. After the 2 hour smoke, I wrapped each one individually in parchment paper and refrigerated for 2 days. After those 2 days (which is today), I vacuumed packed each block for a 2 week rest in the fridge. It smells very smoky but it’s supposed to mellow out during the 2 week rest in the fridge.

Anyone who has made this before, please let me know if that’s the case and what other cheeses are good for this process. Smoked cream cheese is my next plan for smoking.
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I smoke a TON of cheeses, I would say the Jacks are ok, but not my favorite smoked cheeses, i think they may be too soft so can get overwhelmed. Cheddars are great smoked, and I would say they can take a lot more smoke, i’ve done as much as eight hours. For others, i HIGHLY recommend fontina, really tastes great smoked. Gryuere too, which surprised me. Gouda is good too, of course, but you can also get smoked gouda at Stop & Shop
 
I've been cold smoking cheese for about 15 years and always vacuum sealed it shortly after the smoke.
I put "open after xxx (30 days)" stickers on each.
It always turned out great.

But I keep seeing posts about resting in the frig first.
So this year I loosely covered with wax paper and chilled overnight before sealing. I look forward to seeing if there is a noticeable difference.
We will find out on Christmas. 😀
 
Brenda T said:
I've been cold smoking cheese for about 15 years and always vacuum sealed it shortly after the smoke.
I put "open after xxx (30 days)" stickers on each.
It always turned out great.

But I keep seeing posts about resting in the frig first.
So this year I loosely covered with wax paper and chilled overnight before sealing. I look forward to seeing if there is a noticeable difference.
We will find out on Christmas. 😀
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Merry Christmas, Brenda!! What was the verdict on that cheese?
 
Chris Allingham said:
www.virtualweberbullet.com

Smoked Cheese - The Virtual Weber Bullet

It's easy to make smoked cheese using on the Weber Smokey Mountain Cooker. But go easy on the smoke, this cheese is stronger than commercial smoked cheese.
www.virtualweberbullet.com www.virtualweberbullet.com
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Yes - the advice in this article is spot on. 90 F max for hard cheese right on the grate. Otherwise it wants to melt into the grate. Because of that, I like to smoke cheese in the winter in the morning when the ambient temp outside is around freezing.

Exception is cream cheese which can be smoked year round at 225 but I like to smoke it on the unfolded foil wrapper. For whatever reason, cream cheese doesn't melt like a hard cheese.
 
Mark_E said:
Exception is cream cheese which can be smoked year round at 225 but I like to smoke it on the unfolded foil wrapper. For whatever reason, cream cheese doesn't melt like a hard cheese.
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I don’t recall anyone smoking cream cheese all those years ago when I wrote that article. Occasionally there are new ideas!
 
Tim Campbell said:
Merry Christmas, Brenda!! What was the verdict on that cheese?
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Merry Christmas Tim!
We opened some medium Cheddar and some Mozzarella. I didn't notice a difference in either of them,
They seemed the same as always. And my guests agreed.

My takeaway is that the longer time before sealing is not necessary for the cheeses I smoke. (I primarily smoke Cheddars and Pepper Jack, with the occasional Mozz, gouda, etc.) So I will not be changing my procedure.

Conversely, there were clearly no adverse effects, so if I am short on time I know I can safely postpone the sealing. I am happy to know this, so am glad I tried this little experiment.
It seems to me that either method is fine. 😀
 
BFletcher said:
Count me interested, too. I'm particularly curious to know if a loosely-covered block of smoked cheese contaminates other foods.
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I did not have an issue with that, but I overnighted it in the "beer frig" (in the garage) - So mainly bottles, cans and sealed foods.
I will say that the smoky smell was obvious while the cheese was in there, but within a few hours after removal, the smell was gone.
 
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