If you love the aroma and flavour of smoked cheese, then you need to start smoking your own cheese at home. But which cheese should you smoke? Read on to discover our list of the 10 best cheeses to cold smoke at home.
SEE ALSO: Everything you ever wanted to know about smoked cheeses →
Our rationale
Undoubtedly, the choice of which cheese to cold smoke at home comes down largely to personal preference. But we definitely have some recommendations for you to base your selection on. As a general rule, pressed cheeses with semi-hard to hard textures tend to be the best cheeses to smoke.
The main reason for this is that the firmer cheeses tend to tolerate temperatures close to 32°C (90°F) better. And their denser textures allow the aroma and the flavour of the wood smoke to slowly penetrate the cheese without overpowering the existing flavours.
Having said that, pasta filata cheeses are also great options for home smoking. Due to their delicately mild flavours, those cheeses are beautifully elevated by the smokiness imparted by the wood. Without further ado, let’s delve into our top 10.
1. Cheddar
Originally from Somerset, England, Cheddar has grown in popularity worldwide to become the world’s most popular cheese. Without a doubt, this pressed uncooked cheese is incredibly versatile. As a matter of fact, a properly made Cheddar can be served as a table cheese or be added to almost any recipe.
Unsurprisingly, the flavour and texture of Cheddar varies depending on its age, rind and maturation environment. Young cheeses are very mild, creamy and smooth. Also, their texture is slightly buttery, moist and very meltable. Because of this, a younger Cheddar will be the best choice for smoking. The higher moisture content will allow the smokiness to infuse more effectively throughout the cheese.
And just like the original cheese, a smoked Cheddar will excel both on a cheese platter and as an ingredient in recipes such as cheese burgers and cheese sauce.
2. Gouda
Gouda is a pressed uncooked cheese that is easily the Netherlands’ most famous export. Gouda comes from the area surrounding the town of Gouda, southwest of Amsterdam. However, it was never actually made there. Indeed, Gouda was a market place for food products where the cheese was first sold.
Our pick to put in your smoker is a young (4 weeks) to moderately matured (8-10 weeks) Gouda because of the slightly higher moisture content. Once again, this will allow the smoke to diffuse its aroma and texture throughout the cheese. Make sure you remove the wax rind before smoking and the outside of the cheese should turn into a gorgeous brown colour.
Smoked Gouda is an excellent table cheese but can also be added to your next Mac & Cheese.
3. Parmesan
Parmesan is a grana-style pressed cooked cheese that finds its roots in northern Italy. Known locally as Parmigiano, most of the Italian versions wear a PDO stamp of protection which regulate its origin and production. Parmesan is the English name for this cheese but is not protected like its Italian name. As a result, Parmesan can be produced around the world without adherence to the strict regulations that Parmigiano Reggiano is bound to.
For smoking, I would recommend using a Parmesan that is local to you rather than Parmigiano Reggiano. The latter has a very complex and unique flavour that you really should not be tampering with. On the other hand, Parmesans tend to be milder and often have a higher moisture content than the original. As such, they will welcome the smoke without a clash of flavours.
And smoked Parmesan is fantastic grated on your favourite pasta dish or Mac & Cheese.
4. Gruyère
Gruyère might just be Switzerland’s most famous cheese. While its origins date back to the early 12th century, local artisans still make to this day using the same, traditional methods. Moreover, only a select number of artisanal cheesemakers in a handful of cantons in Switzerland are allowed to produce Gruyère. And, they always use the finest local raw cow’s milk.
Between 6 and 9 months of age, this famous cheese has a soft and refined taste with sweet notes. From 10 months onwards, it is referred to as Réserve and has a full-flavoured and aromatic taste. Once again, our recommendation is to choose a younger Gruyère for smoking to find the right balance between flavour and texture.
5. Raclette
I’m sure you’ve all heard of Raclette before. The term raclette refers both to this type of cheese, and the dish it has inspired. Actually, the name comes from the French word racler which means “to scrape”. Presently, it is made in the Alps near the border of France and Switzerland.
While its aroma can be moderate to strong, the cheese’s flavour is very delicate with savoury notes of hazelnuts and broth. When smoked, the cheese’s aroma and flavour are tantalisingly elevated. You can smoke an entire wheel of Raclette but this could prove to be an expensive exercise.
What I would recommend is to buy slices of your favourite Raclette and to smoke them individually. As an added bonus, the smokiness will be more uniform throughout the cheese.
6. Jarlsberg
Jarlsberg is a pressed cooked cheese that originates from Norway. Because of its iconic spattering of eyes (holes), it is often incorrectly referred to as Swiss cheese. This Norwegian classic has a yellow wax rind and a semi-firm yellow paste. Overall, its flavour is mild and buttery with a slightly sweet and nutty finish.
Just like with Gouda, you will want to remove the wax rind before smoking your Jarlsberg. The cheese’s delightful texture and mild flavour will welcome the wood smoke to produce a smoked cheese of the highest quality. And you can enjoy your smoked Jarlsberg in a number of recipes ranging from a summer salad to a grilled cheese sandwich.
7. Monterey Jack
Another American favourite is Monterey Jack. This pressed cheese finds its roots in Monterey, Alta California. This cow’s milk cheese is often referred to as an American original. But it is actually heavily influenced by a Franciscan monastic cheese dating back to the Spanish rule in the early 19th century.
The original Monterey Jack and the flavoured Pepper Jack are both great options for smoking. I would recommend avoiding Dry Jack because the smoke will not penetrate the cheese as deeply due to the drier texture. A smoked Monterey Jack or Pepper Jack is a great addition to your cheese burger or even your next pizza!
8. Provolone
Provolone is an aged pasta filata cheese that finds its roots in the Po Valley of northern Italy. The origins of this Italian cheese date back to Cistercian monks in the territory between the rivers Lambro and Adda. Aged for a minimum of 10 days, Provolone Dolce is the younger version of this cheese.
Unsurprisingly, the Provolone Dolce has a mild flavour profile. On the palate, you will detect hints of nuts and salt, with a smooth texture. Because of this, Provolone Dolce is the perfect version of this pasta filata for smoking. By using a slow, cold smoking method, you will truly elevate this cheese. Moreover, smoked Provolone Dolce will excel in a grilled cheese sandwich or on top of your favourite pizza.
9. Scamorza
Scarmoza is a southern Italian cow’s milk cheese that belongs to the pasta filata family. In Apulia and Calabria, you will find versions of this cheese that are made with sheep’s milk. But most versions that are exported will be made with pasteurised cow’s milk.
During production, the curds are cut into a very small size and hence retain less moisture than Mozzarella. The formed cheese is then hung by a string for two weeks to assist further drying and a more pronounced flavour.
Of course, you can buy Scamorza that has already been smoked, but wouldn’t it be more fun to smoke it yourself? Smoked Scamorza is a staple of Neapolitan cuisine and can be served grilled or added to your favourite pasta or pizza.
10. Mozzarella
Finally, we have America’s favourite cheese and there’s lots to love about Mozzarella. This traditional Italian pasta filata cheese is readily available from almost anywhere in the world. While you might not have access to the original Mozzarella di Bufala, a cow’s milk version called Fior di Latte will work just as well in your smoker.
Both Buffalo Mozzarella and Fior di Latte have got a subtle milky flavour. But where they truly excel is in the texture department. Their soft spongy interiors will welcome the wood smoke with arms wide open. And the end result will be a smoky cheese that you can add to almost any dish ranging from lasagne to pizza or even an omelette.
Conclusion
In summary, home-smoking cheese is a delightful venture, enhancing flavours and adding a unique touch to your culinary creations. Ideal cheeses for smoking include Cheddar, Gouda, Monterey Jack and Scamorza.
You can experiment with wood chips and spices to customise your creations. Home-smoked cheeses, with their rich flavours, are perfect for various dishes and gatherings.
So, fire up your smoker, choose your favourite cheese, and enjoy the smoky, gourmet results of your culinary experiments! Happy smoking!
