What’s The Best Way To Smoke Cheese Or Dairy?

“I’m thinking about making smoked cheddar at home, but I’ve heard it’s really easy to melt the cheese if you’re not careful. I only have a regular backyard smoker, and I’m worried the temperature might be too high for dairy. Also, if I wanted to try smoking other types of dairy like butter or even cream, what would be the best way to approach it? Any advice on achieving that perfect smoky flavor without ruining the cheese would be helpful!” thanks, Andrew, Melbourne, Australia.

What’s The Best Way To Smoke Cheese Or Dairy?

Hey Andrew! Smoked cheese can be such a treat, but yeah, it’s definitely one of those things where a little patience and proper technique go a long way—especially if you don’t want a gooey puddle in your smoker. I’ll walk you through the whole process for cheese, plus talk a bit about smoking butter and dairy like cream, because I have a few tricks up my sleeve that should help you nail it every time. Ready?

Why Smoke Cheese?

First off, let’s talk about why anyone would bother smoking cheese. That lovely, rich, slightly smoky taste is a game changer. It adds depth to everyday dishes, like sandwiches, soups, or even your garden-grown veggies (hello, homemade pizza with smoked cheese!). And the cool thing is, once you’ve smoked your cheese, it can last for quite a while if stored correctly.

Even though smoking food is mostly associated with meat, the low-temp complexity of cold smoking makes it perfect for more delicate items like cheese, butter, or even cream. Something about the way the smoke infuses dairy is just heavenly, but temperature control is key. So if you’ve already got a backyard smoker, Andrew, it’s totally doable—you just need the right approach!

Cold Smoking vs. Hot Smoking

Before we get into the nitty-gritty, let’s sort out the big dilemma: Cold Smoke or Hot Smoke?

• Cold Smoking: The magic choice for cheese and dairy! When you cold smoke, the key is keeping the temperature below the melting point of the cheese or dairy you’re working with. Cold smoking happens at around 75-90°F (24-32°C), meaning it’s more about infusing flavor than cooking (which is a good thing for cheese). That wonderful smoky aroma enters the cheese without melting it. This works not only for cheese but also other delicate foods like smoked butter or even fish.
• Hot Smoking: Definitely not the way to go with anything dairy. Hot smoking processes food at around 150°F (65°C) and higher, which is great for meats but will lead to a cheese disaster in this case. Unless you’re planning on starting a fondue party in your smoker—which, to be fair, doesn’t sound terrible—you’ll want to stay away from hot smoking for this project.

Tools for Smoking Cheese

Alright Andrew, you’re pretty much set with your smoker, but let’s make sure you have a few extra tools ready:

• Smoker: You mentioned you’ve got a backyard smoker, and that’s awesome! Even if it’s not specifically designed for cold smoking, we can make it work by using some easy tweaks. A cold smoke generator will help here, and you can even try smoking in the cooler months to get those perfect temps.
• Thermometer: This is crucial! Keep an eye on that temperature to make sure it doesn’t sneak up. Anything above 90°F and you’re risking melt city. An external thermometer or temperature gauge will give you peace of mind.
• Wood Chips: For cheese, most people use lighter smoking woods like apple, cherry, or pecan. You want something that gives it a lovely flavor without overpowering it. Stronger woods like mesquite or hickory might be too aggressive for cheese, but of course, this can come down to personal taste!

That’s pretty much it in terms of gear! If you want to go super low-tech for cold smoking, you could even use a simple cardboard box smoker for colder temperatures, or freeze ice in trays to put in your smoker to bring down the temperature—crazy, right? But it works!

Smoking Cheese: Step by Step

Now let’s run through how you’re actually going to smoke that cheddar, step by step.

1. Pick the Right Cheese: Hard and semi-hard cheeses are your best bets. Cheddar, gouda, and mozzarella are all winners since they hold up better to the smoke. Softer cheeses like brie or camembert can still be smoked, but you have to watch them like a hawk because they’re more prone to melting.
2. Prepping the Cheese: Cut your cheese into blocks or wedges that are around 4-6 ounces each (about the size of your palm). That way the smoke has more surface area to grab onto. Plus, smaller pieces are easier to store later on.
3. Set Your Smoker’s Temperature: Now’s the time to get that smoker under control! Light your cold smoke generator or smoker on a very low, slow heat, aiming for under 90°F (32°C). Use your smoker’s air vents to help fine-tune the temperature.
4. Begin Smoking: Place your cheese on the grates (you can throw a perforated grill mat underneath if you’re worried about sticking). Smoke the cheese for anywhere from 2-4 hours, depending on how intense you want the flavor to be.
5. Turning the Cheese: Rotate the cheese pieces every 30 minutes or so, to ensure an even smoke penetration.
6. Rest the Cheese: Once you’ve reached the desired smokiness, remove the cheese and let it cool down on a wire rack. This helps it firm up again, especially after being exposed to any potential heat.
7. Vacuum Seal or Store: Now here’s the annoying part—put that cheese in a vacuum-sealed bag (or at least a Ziploc with as much air pressed out as possible) and place it in the fridge for at least 1-2 weeks. Yep, you heard me: weeks. The smoke flavor is going to be super intense right after smoking, and letting it sit gives the flavors time to mellow and marry into the cheese.

How to Smoke Butter

I know you mentioned trying out other dairy like butter, Andrew—good idea! Smoked butter can be absolutely incredible spread over grilled corn or melting over fresh veggies.

Luckily, cold-smoking butter is similar to smoking cheese:

• Use Unsalted Butter: Always start with high-quality, unsalted butter, as its subtle flavor takes on the smoke really well.
• Cut Into Small Blocks: You want to divide the butter into smaller portions. Think cubes about 2-3 ounces big.
• Cold Smoke: Keep the smoker at that happy temperature below 90°F (32°C). Butter has an even lower melting point than cheese, so be extra cautious not to let your smoker heat up too much.
• Smoke Time: Let the butter sit in the smoker for about 1-2 hours. Butter takes on smoke flavor really quickly so you don’t need as much time as cheese.

Can You Smoke Cream?

Oh, yes, you totally can! Smoked cream? Think of it as turning a regular ol’ whipped cream or sauce on its head. The idea of mixing a hint of smokiness with fluffy cream makes pretty much anything you put it on stand out.

Here’s how to do it:

1. Start with Heavy Cream: Go for heavy cream or whipping cream—stuff with a higher fat content works best.
2. Set it Up in a Shallow Container: Pour the cream into shallow, wide containers like baking pans or trays. More surface area means more exposure to the smoke.
3. Cold Smoke for 1-2 Hours: Just like butter, cream absorbs smoke flavor fast. 1-2 hours of cold smoking should do the trick.

Once you’re done, you can chill the cream and whip it up for desserts like smoked whipped cream—great for topping pies around the holidays. Or you could throw it into savory sauces to give a smoky touch to, say, pasta or roasted veggies.

Troubleshooting: Avoiding Common Mistakes

Andrew, you’re now well-armed with the basics, but let’s talk about some common slip-ups folks have when first trying to smoke cheese or dairy:

• Melting the Cheese: Keep that temperature low! Aim to smoke in the early morning or cooler parts of the day if you’re in a hot climate.
• Over-Smoking: Especially during that first go-round, start with less time instead of going all in for 4+ hours. Always build up the smoke flavor; you can’t remove it once it’s too strong!
• Not Letting It Rest: After smoking, let that dairy rest for a couple of weeks. Trust me, Andrew, you’ll want that flavor to mellow before enjoying it. Eating it the day you smoke it can result in a harsh, acrid taste if it’s too fresh off the smoker.

Final Thoughts…

Andrew, I hope this helps and that you’re feeling more confident about firing up that smoker and giving your cheddar a new deliciously smoky life without turning it into a cheesy mess. Once you’ve mastered the basics, you can experiment with different flavors by trying new wood types or even mixing up a few kinds of cheese and butter. Thanks for sending in the question, and happy smoking!