Hardwood Smoked Cheese (Missouri Style) | Arteflame

Introduction

There is something almost magical about the collision of cool dairy and warm wood smoke. Imagine slicing into a block of cheddar that boasts a bronzed, golden rind, revealing a creamy, untouched center that smells faintly of a campfire in the Ozarks. This Missouri Hardwood Smoked Cheese is not just an appetizer; it is a mood setter, perfect for those crisp autumn evenings gathered around the fire. The contrast between the rich, buttery interior and the aromatic, smoke-kissed exterior creates a sensory experience that store-bought versions simply cannot match.

Why This Method Shines

I absolutely adore this recipe because it demystifies the intimidating art of cold smoking. Usually, you need complex setups to keep the cheese from melting, but the Arteflame’s distinct heat zones allow for a gentle kiss of smoke rather than a scorching heat. By utilizing native Missouri Hickory or Oak, you infuse a robust, bacon-like savory note that elevates a simple grocery store block into a gourmet masterpiece capable of anchoring any charcuterie board.

Kitchen Wisdom for Perfect Smoke

• Trust the Ice Bath: Cheese begins to sweat at 90°F. Keeping your wire rack perched over a pan filled with ice cubes is the non-negotiable secret to maintaining texture while absorbing flavor.
• The Waiting Game: It is tempting to eat the cheese immediately, but fresh smoke can taste bitter or acrid. You must let the cheese rest in the fridge for 24 to 48 hours to let the flavors mellow and marry.

Make It Your Own

If the punch of Hickory feels too intense for your palate, swap it for Fruit Woods like apple or cherry for a sweeter, lighter finish. For a milder cheese that melts in your mouth, try swapping the sharp cheddar for a creamy Gouda or Fontina.

Ingredients

• 2 blocks (8oz each) of High-quality Sharp Cheddar or Gouda cheese
• 1 block (8oz) of Mozzarella or Monterey Jack (for a milder option)
• Missouri Hardwood Chunks or Chips (specifically Hickory or White Oak)
• Ice cubes (a full bag is recommended for temperature control)
• 1 disposable aluminum pan
• 1 wire cooling rack (sized to fit over the aluminum pan)

Instructions

Step 1: Preparing the Smoke Source

1. Begin by building a very small, concentrated fire in the center of your Arteflame grill using charcoal as a base.
2. Once the charcoal is grey and ash-covered, add your Missouri Hardwood chunks (Hickory or Oak).
3. The goal here is not high heat, but consistent smoke; allow the wood to smolder rather than flame up aggressively.
4. If the fire gets too hot, move the coal bed to one far side of the grill or dampen it slightly with a sprinkle of water to encourage smoke production over heat.

Step 2: Setting Up the Cold Smoke Zone

1. Place the disposable aluminum pan on the coolest part of the Arteflame cooktop, or if the fire is small enough, place it directly on the grill grate away from direct flames.
2. Fill the aluminum pan with ice cubes; this step is crucial as it acts as a heat sink to keep the cheese from melting while the smoke circulates.
3. Place the wire cooling rack directly on top of the aluminum pan filled with ice.

Step 3: Smoking the Cheese

1. Remove your cheese from the refrigerator immediately before smoking; cold cheese absorbs smoke better and holds its shape longer.
2. Arrange the cheese blocks on the wire rack above the ice, ensuring they are not touching each other to allow for even airflow.
3. Cover the cheese and the smoke source with a large metal dome or a makeshift foil tent to trap the smoke.
4. Allow the cheese to smoke for 1 to 2 hours, checking every 30 minutes to replenish the ice or add a small amount of wood if the smoke dissipates.
5. Keep the internal temperature under the dome below 90°F (32°C) to prevent melting.

Step 4: Resting and Aging

1. Once the cheese has taken on a golden-brown hue, remove it from the grill.
2. Pat the cheese dry with a paper towel to remove any condensation or sweat.
3. Wrap the cheese tightly in parchment paper or vacuum seal it.
4. Place the cheese in the refrigerator for at least 24 to 48 hours before eating; this allows the harsh smoke flavor to mellow and permeate the entire block evenly.

Tips

The secret to perfect smoked cheese lies in patience and temperature management. Cheese begins to sweat and melt around 90°F, so the use of the ice bath beneath the wire rack is non-negotiable when using a live-fire grill like the Arteflame. If you find the fire is generating too much heat, do not hesitate to move the setup further away or use a smoking tube filled with wood pellets instead of a log fire. Additionally, the choice of wood matters immensely. Missouri Hickory provides a strong, pungent punch that pairs beautifully with Cheddar, while White Oak offers a milder, sweeter vanilla note that compliments softer cheeses like Gouda. Don't skip the resting period; fresh off the grill, smoked cheese can taste acrid and ashy. The resting time in the fridge allows the smoke compounds to distribute, resulting in a smooth, buttery finish.

Variations

Once you have mastered the basic technique, the possibilities for customization are endless. You can alter the flavor profile significantly by changing the wood source or adding spices to the cheese before smoking. Experimenting with different cheese densities and textures can also yield surprising results. Here are a few variations to try on your next cookout:

• Spicy Southwest Smoke: Coat the exterior of a Jack cheese block with taco seasoning or crushed red pepper flakes before smoking.
• Fruit Wood Twist: Swap the Missouri Hickory for Apple or Cherry wood for a sweeter, fruitier smoke ring that pairs well with Swiss cheese.
• The Wine Infusion: Soak a cheesecloth in red wine, wrap the cheese in it for an hour, remove the cloth, and then smoke for a complex flavor depth.
• Herb Crusted: Roll a log of Mozzarella in dried rosemary and thyme before placing it on the smoker for an aromatic finish.
• Double Smoked Cream Cheese: Place a block of cream cheese on the rack, seasoned with a BBQ rub, and smoke for a soft, spreadable dip.

Best pairings

Missouri Hardwood Smoked Cheese is a robust flavor bomb that requires sturdy companions to balance the palate. Because the smoke adds a savory, heavy note, you want to pair it with items that provide acidity, crunch, or sweetness. A high-tannin red wine, such as a Cabernet Sauvignon or a Zinfandel, stands up well against the Hickory smoke. For beer lovers, a dark Porter or a crisp Amber Ale complements the earthiness of the Oak. On the food side, serve these cheeses with crisp apple slices, pickled vegetables, or fig jam to cut through the richness. Whole grain crackers or toasted baguette slices provide the necessary texture to support the creamy cheese.

Conclusion

Creating your own Missouri Hardwood Smoked Cheese on the Arteflame is more than just a recipe; it is a lesson in controlling fire and flavor. The process transforms a standard grocery store staple into a gourmet delicacy that tastes of the outdoors and craftsmanship. By utilizing the indirect heat and specific hardwood varieties native to the region, you achieve a depth of flavor that commercially smoked cheeses simply cannot replicate. Whether you are gifting a block to a friend or serving it as the centerpiece of a holiday spread, this smoked cheese is a testament to the versatility of outdoor cooking. Enjoy the process, respect the smoke, and savor the incredible results.