How to Smoke Cheese: A Step-by-Step Guide

Introduction

Cold smoking cheese is a fantastic way to infuse it with rich, smoky flavours. Using wood dust ensures a gentle, cool smoke, perfect for this process. Here’s how to do it step by step.

What You’ll Need:

Cheese: Hard or semi-hard varieties, such as Cheddar, Gouda, or Edam, work best.
Cold Smoke Generator: Designed for use with wood dust, this is essential to keep the temperature low.
Wood Dust: Applewood, cherry, hickory, or oak are great options.
Smoker or Enclosed Space: A purpose-built cold smoker or a BBQ with a lid works well.
Tray or Rack: To hold the cheese and allow airflow.
Cling Film or Vacuum Sealer: For storing the cheese after smoking.

Step 1: Choose Your Cheese

Select a firm or semi-hard cheese, as soft cheeses can lose their shape. Cut the cheese into smaller blocks (around 250g each) for even smoking.

Step 2: Prepare the Cold Smoke Generator

Fill the cold smoke generator with wood dust. Applewood or oak offers a mild, sweet smoke, while hickory delivers a stronger, earthy flavour.
Light one end of the wood dust following the manufacturer’s instructions. It should smoulder gently, producing smoke without flame.

Step 3: Set Up the Smoker

Place the cold smoke generator in your smoker or BBQ, ensuring the space is clean and dry.
Arrange the cheese on a rack or tray, leaving space between each piece to allow smoke to circulate.
Close the smoker or BBQ lid.

Step 4: Monitor the Process

Cold smoking should maintain a temperature below 25°C to prevent the cheese from sweating or melting.
Allow the cheese to smoke for 2–4 hours, depending on how strong a flavour you desire. Check occasionally to ensure the smoke is steady and the wood dust hasn’t burned out prematurely.

Step 5: Rest the Cheese

Once the smoking process is complete, remove the cheese from the smoker and let it sit at room temperature for an hour. This allows the surface to stabilise before storage.

Step 6: Wrap and Age

Wrap each block of cheese tightly in cling film or vacuum seal it to lock in the smoky flavour.
Refrigerate the cheese for at least one week before consuming. This resting period allows the smoky aroma to develop and blend fully with the cheese.

Step 7: Enjoy Your Smoked Cheese

Unwrap your cheese and enjoy it as part of a cheeseboard, grated into recipes, or paired with your favourite accompaniments.

Tips for Success:

Experiment with flavours: Try different types of wood dust to find your perfect pairing.
Don’t rush: Cold smoking is a slow process; be patient for the best results.
Watch the temperature: A cool environment is key to maintaining the cheese’s integrity.

With just a little effort, you can transform ordinary cheese into a gourmet delight, perfect for entertaining or adding a touch of luxury to everyday meals.

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