Smoked cheese can produce a nutty, smoky taste that is different from fresh cheese. Since cheese can dew or sweat at temperatures above 32°C, you will need to use the “cold smoking” method. You can purchase a cold smoker for this method, but smoking with existing equipment can be as easy as adding an ice sheet.
Step
Method 1 of 3: Preparing the Cheese
Step 1. Wait for the cold weather
The cheese should be "smoked cold," so it doesn't melt. This is easiest to do if the air temperature is no more than 16°C, even with the method that will be used to keep the temperature low.
If you are smoking cheese in warm weather, start small first to minimize failure and unfinished cheese. The store-bought cold fumigation method is the best method to use in warm weather
Step 2. Cut the cheese according to taste
All types of cheese can be smoked, unless the cheese is so soft that it can fall on the grill. Gouda, cheddar, and gruyère cheeses are common choices. To make whole smoked cheese, use cheese that is no larger than 10cm x 10cm x 5cm, so that the smoke can escape the entire cheesecake.
If you prefer cheese with a smoky outer surface and a soft inside, use larger chunks
Step 3. Dry the cheese and place it at room temperature
Open the cheese and refrigerate overnight. Take it out of the fridge the next day and let it come to room temperature. This will cause the moisture to evaporate, making it easier to form smoky skin. Dry the water on the surface of the cheese using a paper towel.
There is some disagreement among smoked cheese makers with this step. Some people prefer chilled or even frozen cheese before smoking. Others don't like the texture that has changed from freezing and prefer to skip the refrigerating step and just let the cheese sit at room temperature for one to two hours
Step 4. Consider purchasing a cold fumigator
You can purchase an additional “cold smoker” or adapter to attach to the hot smoker, or a standalone cold smoker. The price ranges from IDR 385,000, 00 -Rp 1,100,000, 00. However, when cold smoking is installed, smoking goes easily and the risk of melted cheese is very small.
- Some additional cold fumigants are small, low heat devices equipped with sawdust fuel. This appliance can be placed on the bottom of the hot fume and used according to the instructions.
- The auxiliary cold smoker is an additional part that is attached to the hot smoker. If they are not made by the same company, you will need to connect the two tools yourself. Some models only require a screwdriver, nut and bolt to install, but check the information before buying.
- Whichever tool is used, when you install the cold smoker, smoke the cheese with wood chips or wood pellets for 1-6 hours, turn the cheese over at least once, then remove and place in the refrigerator for 1-4 weeks. before eating. See the article section on “hot smoking” for further instructions.
Step 5. Alternatively, make your own cold smoker
Proceed to one of the sections of the article below, depending on the available tools:
- There are two ways to tinker with a regular smoker (hot) or a closed grill to make your own cold smoker. You can use a pan filled with ice or make a mini smoke source out of a can. Both of these methods will be explained in the section on the article “hot smoking device”.
- If you don't have a smoker or grill and don't want to buy one, you can try smoking cheese in the refrigerator on a hot plate. The refrigerator can be a great smoking device but is difficult to control and requires extra attention to fire safety.
Method 2 of 3: Smoke Cheese with a Hot Smoker or Grill
Step 1. Smoke the cheese on a baking sheet filled with ice
The easiest way to keep cheese cool on a hot smoker or grill is to place a large baking sheet filled with ice. Place a cast-iron tray on the baking sheet to place the cheese, then skip the “Turn on a flavored smoke source” step. If there's nowhere to put the ice pan, or you're concerned about humidity slowing smoking, try these steps.
- If there's still room, fill a basin with ice and place it on a baking sheet to catch the drippings. This will make it easier for you to replace the ice.
- Read the article on preparing cheese if you don't already know.
Step 2. Alternatively, use cans
Take a clean and strong can, such as a soup can, which can hold up to 300 ml of soup. You will use this can as a small chimney, keeping the fire low and at a low temperature.
If you have a large smoker, you will need to use a large can to hold enough smoke
Step 3. Turn on the flavored smoke source
If using ice, light the fire under normal circumstances, using three or four small charcoal briquettes (or the heating element in an electric smoker). Use a baking sheet filled with flavored wood chips directly over the heat source to create smoke. (See the “tips” section of the article below on flavor suggestions). If you use cans, there are two options available:
- Cans Method A: fill half the can with charcoal briquettes. Fill the next quarter of the can with water-soaked wood chips, then fill the rest of the can with dry wood chips.
- Cans method B: Make a hole in the can near the top edge. Insert a new soldering iron into the hole, then fill half the can with small pieces of wood (no charcoal needed). Operate the soldering iron to start the fire. Never use a soldering iron that has been used for soldering, as the fumes can contain toxic chemicals.
Step 4. Adjust the air holes
Adjust the vents until a lot of smoke is produced, but the wood burns slowly and steadily.
Step 5. Place the cheese
With the smoke source at the bottom of the smoker or grill, place the cheese on top of the grill. Close the smoker or grill.
If the weather is windy, you can cover the grill lid with a tarp to keep the smoke inside
Step 6. Check the cheese frequently
With these methods, it's a good idea to check the cheese every 15-20 minutes, especially the first time you do it. Look for any of the following problems and fix them:
- Keep the fire in check by adding more charcoal every 30-40 minutes, or wood chips or wood chips whenever the fire starts to slow down (Including wet and dry wood chips if using a way A can.)
- If the cheese produces beads of sweat, it means the cheese is almost melted. Narrow the air holes or chill the cheese using the method below.
- If using a pan filled with ice, replace the ice water with new ice. In cold weather with low heat, this method is not necessary.
Step 7. Smoke the cheese for 0.5-6 hours, turning occasionally
Cheese absorbs flavors easily and doesn't need to be smoked for a long time like meat. Turn the cheese every 15-30 minutes or at least once during the smoking process. Wait for a dark “smoke ring” to form on the cheese around the edges before removing.
- Soft cheese heated in a hot smoker can be smoked for at least 30 minutes, if you want a mild flavor. An hour or two is the more common time.
- Thick cheese smoked in winter takes 4-6 hours. For a first try, the recommended smoking time is 3 hours or less to avoid over-flavoring the original cheese flavor.
Step 8. Preserve the cheese before eating
Remove the cheese and wrap it in wax paper or parchment paper. Store in the refrigerator for at least a week so that the smoked flavor changes to a more delicious taste. Often cheese tastes better after it's been refrigerated for two to four weeks.
Do not wrap cheese in plastic. If you want to prevent it from drying out, wrap it in wax paper, then wrap it in plastic
Method 3 of 3: Smoke Cheese in an Empty Refrigerator
Step 1. Prepare the refrigerator to be used for smoking only
This refrigerator may produce a smell of smoke that cannot be removed and needs to be completely emptied. This refrigerator should be located in an area that poses a risk of fire such as a garage or basement with a concrete floor and no flammable objects nearby. The refrigerator does not need to be operated.
Follow the “preparing the cheese” instructions at the top of this page before continuing
Step 2. Place the hot plate on the bottom of the refrigerator
Place the hot plate in the bottom of the refrigerator, preferably if it has a temperature control.
Step 3. Add a baking sheet filled with wood chips
Place a small bread pan, tin, or other heat-resistant container on a hot plate. Fill it with wood chips or wood grain specifically for smoking, or real wood without any toxic additives.
See the “tips” section of the article for advice on wood flavors
Step 4. Place the pan with ice on the middle shelf of the refrigerator
On a hot plate, fill a large container with ice. This will allow the cheese to cool and prevent it from melting.
Step 5. Start smoking the cheese
Arrange the cheese on the top shelf of the refrigerator. Turn the hot plate on to a low setting and close the refrigerator door.
Step 6. Smoke the cheese for 1-6 hours, checking regularly
Check the cheese every 10-15 minutes for any of these problems and correct them if necessary:
- If the ice melts, replace the ice water with new ice.
- If there are beads of sweat on the cheese, turn off the hot plate until the cheese is cold.
- When a smoke ring forms on the edges of the cheese, flip the cheese over. When smoke rings have formed on both sides of the cheese, remove them from the refrigerator and turn off the hot plate.
Step 7. Store the cheese in the refrigerator
Wrap the cheese in wax paper and refrigerate for at least a week to make it taste good. Some cheeses have a good taste after two to four weeks of smoking.
Don't give in to the unpleasant taste of cheese when you take it straight out of the fridge. The taste often turns out to be dramatically delicious
Tips
- Don't worry if your cold smoked cheese tastes bad for the first few days. It is recommended to let it sit for a good taste.
- In general, woods from fruit trees or nutwoods such as pecans, apples, or cherries are suitable for soft cheeses such as mozzarella, swiss, or soft cheddar. Stronger woods such as mesquite and hickory are only used for strong cheeses such as sharp cheddar, stilton, or pepper jack.
- Try new flavors by substituting wood chips for bamboo chips, dry tea leaves, or peanut shells.
- Many smoked cheeses on the market contain an artificially smoked flavor (“liquid smoke”). Homemade smoked cheeses usually have different flavors, based on the wood used.
Warning
- If you use a soldering iron, keep this soldering iron only for smoking cheese and other foods. Using this tool with other metals will expose the cheese to toxic substances, especially lead.
- Use only wood chips or sawdust that is sold specifically for smoking or guaranteed to be real wood products. Some wood chips or sawdust for gardening or other purposes contain toxins that are not safe for food.
