Smoking the cheese allows to give this type of food a very particular taste and different from that of any fresh cheese. Since cheese tends to exude at temperatures above 32 ° C, a "cold smoking" method will need to be used. You can buy a cold smoker designed specifically for this purpose, but you can also proceed with tools you already have available: it will be as easy as drinking a glass of water.
Steps
Method 1 of 3: Prepare the Cheese
Step 1. Wait for a cool day
The cheese should be "cold smoked" to prevent it from melting. The procedure will be easier if the temperature is not higher than 15 ° C, even with the methods we will use to keep temperatures low.
If you try on a hot day, start with a small piece to minimize losses. On hot days, it would also be advisable to use a pre-made cold smoker
Step 2. Cut a piece of cheese of your choice
Any cheese can be smoked, unless it is so soft that it falls into the holes in the grill. Gouda, cheddar, and gruyere are all great choices. To completely smoke the cheese, do not use pieces larger than 10cm x 10cm x 5cm, so that the smoke can penetrate inside the slice.
If you prefer the cheese to have a smoked rind and a soft interior, use larger pieces
Step 3. Solidify the cheese and bring it to room temperature
Remove the cheese from the package and leave it in the refrigerator overnight. The following day, remove it from the refrigerator and let it rest until it reaches room temperature. Doing so will make it lose some of its moisture, making it easier for the smoked crust to develop. Clean the wet from the surface of the cheese with a sheet of kitchen paper.
Not everyone agrees on this step. Some prefer to keep the cheese cold, or even frozen, before smoking it. Others, however, do not like the change in texture that comes from freezing and prefer to skip this step, simply leaving the cheese at room temperature for an hour or two
Step 4. Consider purchasing a cold smoker
You can buy an insert or extension for your hot smoker, or an independent cold smoker. Its cost can vary from € 35 to € 100. Once assembled, however, you will be able to carry out the smoking process more easily and you will minimize the risk of melting the cheese.
- Some cold smoking inserts consist of small, low-heat devices with a special wood powder fuel. They must be placed on the bottom of a hot smoker and used according to the instructions.
- Other inserts for cold smoking, on the other hand, consist of additional compartments to be attached to the hot smoker. If the two devices weren't created by the same company, you will probably have to attack them yourself. Some models will only require a drill, nuts and bolts, but try to inform yourself before making your purchase.
- Whichever mode you choose, when you have whipped the cold smoker, cook the cheese with chips or pellets for 1-6 hours, turning it at least once, then remove it from the device and leave it in the refrigerator for 1-4 weeks beforehand. to consume it. See the section on "hot smoker" for other tips.
Step 5. Alternatively, you can prepare your own cold smoker yourself
Move on to the next sections, depending on the tools you have at your disposal:
- There are two methods of modifying a classic smoker to become your personal cold smoker. You can use a pan with ice, or you can build your own smoke source using an aluminum can. Both procedures are described in the section relating to the "hot smoker".
- If you don't own a smoker or grill and don't want to buy one, you can try smoking the cheese in an empty refrigerator, using a hot plate. It can be a very valid method, but it is difficult to control and requires special attention to avoid the onset of fires.
Method 2 of 3: Smoke the Cheese in a Hot Smoker or on a Grill
Step 1. Smoke the cheese with a bowl of ice
The simplest way to keep cheese fresh in a smoker or on a grill is to place a very large pan inside, containing ice. Place a rack on top of the pan, then proceed with the “Turn on your smoke source” step. If there is not enough space inside the device to insert the pan, or if you are afraid that humidity will slow down smoking, try the following step.
- If you have the necessary space, fill a colander with ice and place it on a pan that can collect the drops. This will make it easier to replace the ice.
- If you haven't already done so, read the section on how to smoke cheese.
Step 2. Alternatively, use an aluminum can
Get a clean, sturdy can with a capacity of at least 300ml. You will have to use it as a fireplace light, keeping the heat low and at a reduced temperature.
If you own a large smoker, you may need to use a larger coffee can to achieve the correct smoke density
Step 3. Turn on your smoke source
If you are using ice, light the fire as usual, using three or four charcoal briquettes (or an electric warmer). Place a pan of flavored wood chips or pellets directly over the heat source to create smoke (see the tips section for more information on the different flavors available). If you are using an aluminum can, you have two options:
- Method A aluminum can: Fill half of the can with charcoal briquettes. Fill the next quarter of the can with shavings you have dipped in water, then fill the rest with dry shavings.
- Aluminum can method B: Make a hole in the can, near the top edge. Stick a "new" soldering iron into the hole, then fill half the can with pellets (no coal will be needed). Plug in the soldering iron to start the fire. Never use a soldering iron that has already been used for soldering, or the smoke will contain toxic substances.
Step 4. Adjust the fan
Adjust the fan to produce a significant amount of smoke, but be careful to burn the wood slowly and steadily.
Step 5. Add the cheese
Keeping the smoke source at the base of the smoker or grill, add the pieces of cheese above the grate. Close the device.
If the day is windy, you can cover the device with oilcloth to keep the smoke inside
Step 6. Check the cheese frequently
With this method it is possible to check the cheese every 15-20 minutes, especially the first few times. Look for signs of any of the following problems and try to correct them:
- Keep the fire alive by adding more charcoal every 30-40 minutes, or more shavings or pellets if they start to run low (remember to add wet shavings and dry shavings if you're using method A).
- If the cheese starts to ooze, it will be close to where it begins to melt. Tighten the air vents or cool the cheese using the following methods.
- If you are using a pan with ice, replace the ice water with new cubes. On a cool day and cooking over a low heat, however, it may not be necessary.
Step 7. Continue smoking for 0.5 to 6 hours, turning occasionally
Cheese absorbs flavors easily and won't have to be smoked as long as meat. Remember to turn it every 15-30 minutes, or at least once during the process. Wait until it has developed a darker “smoke ring” around the edges before removing it from the heat source.
- Soft cheese in a warm smoker will be ready in about 30 minutes if you prefer a mild taste. It is more common to have it smoked for about an hour or two.
- Thick chunks of hard cheese on a cold winter day could take up to 4-6 hours to get ready. When you make the first attempt, it is advisable to let them smoke for 3 hours or less, to avoid overloading the original flavor of the cheese.
Step 8. Let the cheese age before consuming
Remove the cheese from the device and wrap it with a little wax paper or parchment. Keep it in the refrigerator for at least a week, so that the smoke flavor softens and becomes more pleasant. Often the cheese will taste better two or four weeks after smoking.
Do not wrap the cheese in plastic wrap. If you want to prevent it from drying out, wrap it with some wax paper and place it in an unsealed plastic bag
Method 3 of 3: Smoke the Cheese in an Empty Refrigerator
Step 1. Get a refrigerator to use exclusively for this process
The device, in fact, could develop a smell of smoke that is impossible to remove; it must also be completely empty. Keep it in an area free of flammable substances or objects, such as a garage or basement with a concrete floor. The refrigerator does not necessarily have to be functional.
Carefully read the "Prepare the cheese" section at the beginning of the article before continuing
Step 2. Place a heating pad on the bottom of the refrigerator
Place a heat plate on the bottom of the refrigerator, possibly one that has temperature control.
Step 3. Add a baking sheet with wood chips
Place a small bread pan, aluminum can, or other heat-resistant container on top of the hotplate. Fill it with shavings or pellets designed for smoking, or taken from a pure source of wood without toxic additives.
See the tips section for more information on the various types of flavorings possible
Step 4. Place an ice pan on the middle compartment
On top of the hotplate, place a large container filled with ice. This will keep the cheese fresh and prevent it from melting.
Step 5. Start smoking the cheese
Place the cheese pieces on the top shelf of the refrigerator. Turn on the hotplate to low heat and close the door.
Step 6. Smoke the cheese for 1-6 hours, checking it regularly
Check every 10-15 minutes for the onset of one of these problems and take the necessary measures:
- If the ice melts, replace the frozen water with new cubes.
- If the cheese starts to ooze, turn off the hotplate until it has cooled.
- When the cheese begins to develop a smoke ring around the edges, flip it over. When the ring is present on both sides, remove it from the fridge and turn off the plate.
Step 7. Cool the cheese
Wrap it in wax paper and leave it in the fridge for at least a week to improve its flavor. Some cheeses take on a better flavor two to four weeks after smoking.
Do not throw away the cheese if it tastes bad as soon as it is removed from the smoker, er, from the refrigerator. The taste often improves dramatically
Advice
- Don't worry if cold smoked cheese tastes bad in the first few days. It needs to rest long enough to take on the correct flavor.
- Typically fruity woods or walnut woods like pecan, apple or cherry wood work well with mild cheeses, such as mozzarella, Swiss cheese, or sweet cheddar. Stronger woods such as mesquite or hickory will only work for more intense cheeses, such as spicy cheddar, stilton or spicy provolone.
- Most smoked cheeses on the market contain artificial flavors (“liquid smoke”). Homemade smoked cheeses often develop a different flavor, depending on the wood used.
Warnings
- If you want to use a soldering iron, keep it aside exclusively for smoking cheese and other foods. Using it on metal will expose the food to toxic chemicals, especially lead.
- Remember to use wood shavings or dust specifically designed for smoking and made solely of pure wood. Some shavings or powders for gardening and other purposes may contain toxic additives that are harmful to food.
