A Few Smoking Cheese Tips

As we all know, Cheese is so delicious, and it is loved by everyone. But do you know how to smoking Cheese is better?

Today, Look at the article, we will give you some tips about smoking cheese to it more delicious.

1. Choose the right wood. This is more of a personal preference than anything else, but I go with a fruitwood like an apple, cherry or a mild wood such as alder. But if you like something stronger like Hickory or Mesquite go for it.

2. Allow your cheese blocks to sit out in the open air for about an hour before smoking.

3. Cut cheese into small 1/2 lbs blocks. An ideal cut of cheese will be about the size of a stick of butter. But if you end up a little thicker or thinner that will be fine too.

4. A smoking mat can come in handy.

5. Invest in a good thermometer to keep track of the internal temperature of the grill, don’t trust the temperature gauge that is mounted in your smoker – it’s likely off by anywhere from 10 – 75°. Remember, you don’t want your internal temperature above 90°F.

6. Warmer internal (or climate) temperature normally means less humidity inside the smoker. You want the cheese to stay moist.  So if it's warmer than 70°F outside, you're best to wait for nightfall. Adding a pan of ice water inside the smoker will help ever so slightly.

7. Although you can freeze the cheese before smoking the texture will change, which means the quality diminishes. However, you can leave it in the refrigerator for a long period of time under the right circumstance; if you buy a block of cheese that is vacuum-sealed you can leave it in the fridge and let it age for months, and in some cases years, before smoking it.  Only age hard cheeses – soft cheeses, not so much.

8. There is no lack of controversy when it comes to smoke time to give you a definitive time frame. Some like to smoke it for as little as 30 minutes, while others will smoke for 4 hours or more. It is truly a matter of taste. Typically hard cheese will need to smoke for longer periods of time. Remember, the goal with smoke is you never want billowing white clouds of smoke; you want a light, almost invisible steady stream of smoke. With a quality stream of smoke like this expect cook time to be about 3 – 4 hours.

9. If you are unsure how you want your cheese to taste you should do a trial run. Cut the cheese into bite-size pieces, then begin to smoke it. Every 30 minutes or so take a bite. Continue this until you reach the right flavor for you. Keep in mind, the flavor you taste right off the grill will be milder than what it will be once you let the cheese sit in the fridge for a few weeks.

10. Smoked cheese makes great gifts, any time of the year, for almost any occasion (may not be the best anniversary gift).

11. Many smokers like to smoke the cheese then let it age in the refrigerator for a few weeks before eating it. If you take this course, be sure to vacuum seal the cheese before eating it. If you can’t, then wrap it tightly in plastic wrap and then place it in a ziplock bag. The less air the better the cheese will be.

12. If you have refrigerated the smoked cheese in a vacuum seal to enjoy later,  let it come to room temperature before opening it.  As it warms up the molecules relax and the flavor deepens.

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