Kerren “Kezza” Packer – The Barbecue Hut Mangawhai
Smoking cheese is a fantastic way to add a unique, savoury flavour to cheese for a platter or incorporate into dishes like macaroni and cheese, vegetable bakes, or even pies. The key is cold smoking, which infuses the cheese with smoke without raising the temperature enough to turn it in to a gooey mess. My target temperature for cold smoking cheese is below 25∘C (77∘F). This can be challenging, especially in warm climates in the middle of summer. To combat this, you might need to smoke in the cooler hours or with the addition of ice trays to your barbecue.
CHOOSING THE CHEESE AND WOOD:
Most hard and semi-hard cheeses such as Cheddar, Swiss, Tasty, and Provolone are excellent for smoking. Softer cheeses like Camembert or cream cheese can also be smoked but require more precise temperature control and shorter smoking times. When choosing your wood, mild-fruity varieties are best as they complement the cheese without overpowering its flavour. Apple, pecan, maple, or cherry wood are great choices.
PREPARATION AND SMOKING PROCESS:
I recommend cutting 1kg blocks of cheese into four 250g portions. This reduces smoking time, increases the surface area for smoke infusion, and allows for using smaller portions later. Before smoking, let the cheese come to room temperature to minimize condensation, which can interfere with the smoke infusion. Gently wipe away any condensation that may form with paper towels.
Whatever equipment you use for smoking (smoker, barbecue, or cold smoke tube adaptor), it must be set up for indirect heat and capable of maintaining a temperature below 25∘C (77∘F). For example, using a classic Weber Kettle, I use only three lit charcoal briquettes and small chunks of cherry wood to maintain a low temperature. Ensure the smoke is wispy and clean, not dense and billowing. Place the cheese on grease-proof paper on the opposite side of the kettle from the heat and smoke source. Adding a deflector can shield the cheese from any direct heat. Determining the best temperature control for your specific barbecue is part of the fun of smoking cheese. The cheese is ready when it “looks” done, rather than by a set time. After about 15 minutes, check every 5 minutes for appearance. Once satisfied with the “look”, remove the cheese from the smoker and let it rest in a dark, cool area for 30 minutes, avoiding refrigeration if possible.
THE ESSENTIAL RESTING PERIOD:
This next step is crucial: vacuum pack your individual smoked cheese portions and refrigerate them for at least three weeks before serving. Freshly smoked cheese can have an unpleasant, strong, acrid flavour. This resting period allows the flavours to mellow and meld, resulting in a decadent, savoury taste explosion. Smoking cheese is a rewarding experience that will give any budding pitmaster a sense of pride and lessons in temperature control.
Until next time, keep the fires burning!