Sometimes it’s necessary and sometimes it’s just an experiment – we want to do different things in the kitchen. One such thing is smoking cheese on a pellet grill. I know you’re looking for this and that’s why you’re here. So, how to smoke cheese on a pellet grill?
This is no tough task. You can be done with this task within a few hours following some easy steps. Just continue reading this article and learn more about it.
Can You Smoke Cheese on a Pellet Grill?
Before I show you the process of smoking cheese on a pellet grill I would suggest you read this segment and learn something additional.
The first thing I would like to ensure is whether you can smoke cheese on a pellet grill or not.
Cheese can be smoked on a pellet grill, and this process adds a smoky flavor to the cheese. Semi-hard cheeses such as Swiss, cheddar, gouda, etc. are the best for smoking on a grill,.
However, the type of cheese to smoke depends on your personal preference. But different cheeses will take different times to get smoked. For example, softer cheeses absorb smoke quicker and will only need about 2 hours, while harder cheeses can take up to 4 hours.
Besides, You may read this article: How to Clean Pit Boss Pellet Grill – 6 Steps to Follow
Best Way to Smoke Cheese on a Pellet Grill
Now, I’ve reached the main segment and here are 11 steps to smoke cheese on a pellet grill.
- First, Cut the cheese into small wedges or blocks.
- Then, clean the grill and make sure it’s spotless which will prevent bits of food from contaminating the cheese.
- After that, set up the smoker to cold smoke. You can use either a cold smoke generator or a tube smoker.
- Add applewood to the smoker and place the cheese blocks on the smoker grates.
- Close the lid and first smoke the cheese for 1 hour.
- Grill or smoke the cheese for 2-4 hours while it’s still warm. (Depending on cheese type)
- Once the desired smoke flavor is achieved, remove the cheese from the grill.
- Now let the smoked cheese rest at room temperature for about 30 minutes. It’ll help the cheese to develop its flavors
- Pat any excess moisture off the cheese with a paper towel and then transfer the cheese to airtight containers or vacuum-seal bags
- Refrigerate the smoked cheese for at least 1-2 weeks to allow the flavors to meld.
- After the resting period, the smoked cheese is ready to be enjoyed
Note: Cold smoking is recommended for the cheese to avoid melting it.
Importance of Choosing High-Quality Cheese for Smoking
When smoking cheese, it is crucial to select high-quality cheese. Here I’m adding a few reasons.
- Flavor: High-quality cheese tends to have a more pronounced and desirable flavor. And that will be enhanced during the smoking process.
- Texture: Quality cheese typically possesses the right texture and moisture content.
- Melting properties: Cheeses with superior melting properties will retain their structure and consistency when exposed to low heat during the smoking process.
- Food safety: Choosing high-quality cheese brands ensures that you’re using cheese made from quality ingredients as well as processed under strict hygiene standards. It also minimizes the risk of foodborne illnesses.
Remember, the better the quality of cheese you choose, the more enjoyable your smoked cheese experience will be.
So you know it’s possible and an easy-to-do task to smoke cheese on a pellet grill. Just follow my steps and be sure to select the right cheese type. That’s all for now but before I leave I’m suggesting a related article on – smoking a brisket on a pellet grill.