Why is anything smoked, charred, or grilled thought of as being more delicious? Is It our inner caveman or cavewoman making this determination or do we subconsciously like seeing some sort of more on our meal to know that it’s actually cooked? Or perhaps it is a validation that we have finally mastered the use of fire? Cheese is no different.
Smoking Methods
Lesser quality smoked cheeses are usually cured with liquid smoke or smoke flavouring, but authentic smoked cheese goes through a hot or cold smoke process.
The cold smoke method is where chunks of cheese are put in a smoker and smoked for several hours at a time. The cheese chunks should ideally be relatively small, like a pound or less. According to some, cheese should be left out to return to room temperature prior to smoking.
A flavourful smoke can be achieved using hickory chips, even though apple wood chips can work just as well. Smoked pepper jack is amazing since the smokiness allows the jalapenos to pop in the creamy cheese.
The cold smoking method uses a tray of ice placed inside the smoker and chunks of cheese placed on top. This ensures that the smoke penetrates the cheese without it getting too hot and melting. Other methods involve using a cheese area that’s separate from the heat source, with a vent that allows just the smoke into the cheese area.
A unique method of smoked cheddar cheese is used for Mountain America Jerky cheddar and pepper cheese warm at very low heat with hickory wood sawdust blowing through the smoker.
Once smoked, the cheese needs to be kept wrapped in plastic wrap in a zip-lock bag in the refrigerator for a period of two to four weeks, which allows the smokiness to mellow. After several weeks, the cheese is ready to be enjoyed with chocolate, meat, fruit, and even on crackers.
How to Cook with Smoked Cheese
A smoked cheese quesadilla is a delicious and fairly easy dinner. First, caramelise a sweet onion (large), toss in a tortilla, and then add several handfuls of grated smoked cheddar on top. It should be served with guacamole or an avocado on the side. Your vegetarian friends will be impressed by this recipe.
A fancy ham and cheese panini is another recipe whereby smoked cheese takes the limelight. Layer some crusty bread with several slices of smoked cheese, spinach, and ham, brush with some olive oil and then pan-sear for two to three minutes on each side. It should be served with a fig spread.
If you have never tried smoked cheese before, you should definitely try it. True cheese lovers go crazy for smoked cheese. If you’re a smoked cheese aficionado, that’s great.
