Smoked Cheddar: Uncover the rich and smokey allure of this twist on a timeless classic

Introduction

Smoking has been used for millennia as a way of preserving and flavouring food, although smoked cheddar is a relatively recent development.  It is a product that splits opinion amongst cheesemongers, perhaps due to the reputation some of the mass-produced versions have amassed due to heavy smokiness overpowering any other flavours. But more and more artisanal farmhouse cheddar makers are now producing their own smoked varieties with subtle smokey notes and complex flavours.

Smoked Cheddar: The Make Post-Make Model

1. Make Stage

The production steps are the same as for other types of cheddar, following the Hard cheese process. The curds are cut, stirred and scalded to temperatures around 38-42°C to remove moisture. The whey is drained and the piles of curd are cut into blocks which are turned and stacked (cheddared) to drain more whey from the curds as they acidify. Once the target acidity is reached, the curds are milled and salted before moulding and pressing.

2. Post-Make Stage

Both block and cloth-bound versions can be smoked, with producers using different techniques. Some add smoke flavouring to the curd, others cold smoke the cheese over wood chippings, such as oak or maple, for several hours, while a combination of both techniques can also be employed.  Hot smoking is another method used, where the temperature rises over 30 degrees C, resulting in a more intense smokiness. This isn’t a widely used method, due to the difficulty in successfully smoking for long enough without actually melting the cheese.

The cheese is often cut into wedges and slices to help the flavour better penetrate during the cold smoking process.

Characteristics of Smoked Cheddar

Smoked cheddar varies in colour as a result of the smoking process, and often addition of annatto.  Ranging from pale yellow at the centre, to deep burnt orange and golden brown on the rind, with the degree of smoke flavour dependent on how it was smoked and the cheese itself.

What Does Smoked Cheddar Taste Like?

To fully appreciate the flavours of smoked cheddar, we can apply the Academy of Cheese’s Structured Approach to Tasting Cheese, which guides us through a series of sensory assessments:

Appearance:

Can be mistaken for regular Cheddar, depending on the method of smoking and whether or not annatto was added to the curds.

Aroma:

The aroma can range from delicate oak to intense smoke. 

Taste:

Smokey bacon and oaky notes are usually prevalent.   

Texture:

Smoked cheddars vary in texture, from smooth and fudgy for younger cheeses to crumbly and crystalised for cheddars that have been aged for twelve months and longer.

Using Smoked Cheddar

Smoked cheddar has the versatility in the kitchen of a regular cheddar, but with the added punch of smokey notes.  It is everything you want from a cheese in winter, sensuously smoky, buttery and calling out to be consumed by a log fire. Here are some popular ways to enjoy this remarkable cheese:

• On Its Own: Enjoy smoked cheddar as a standalone snack, especially when produced by a traditional cheddar maker.  Enjoy small cubes for a rich and full mouthfeel. 

• Grated over Dishes: Use smoked cheddar to elevate and add an extra kick to pasta, pizzas, or gratins. Its firm texture makes it ideal for grating.

• In Cheese Boards: Tart fresh fruit, such as grapes or apples, and cornichons are great pairings for smoked cheddar, offering a refreshing acidity and crunch against the richness of the cheese.  Whilst charcuterie brings out the savoury notes of the base cheddar and for a complex pairing, try with a square of dark chocolate. Smoked cheese is especially popular at Christmas as it compliments the rich flavours often found in a Christmas dinner. 

• As a Cooking Ingredient: Incorporate smoked cheddar into quiches, soufflés, or to elevate a cheese toastie/grilled cheese. It works well with other smoked products, enhancing the smoky notes; try adding to a hot-smoked salmon tart, or cauliflower cheese for an extra kick of flavour.

What to drink with Smoked Cheddar

For drink pairings, smoked cheddar will stand up to a full-bodied, high-tannin red, such as Rioja or Cabernet.  On that note, for a non-alcoholic pairing, a cup of freshly-brewed coffee to really draw out the smoky richness of the cheese. Finally, for an intense hit, pair with a peat whisky to really enhance the smokiness of the cheddar.

Conclusion

There’s no doubt that smoked cheddar is a fantastic alternative to regular cheddar for your cheeseboard, especially when the weather turns chilly. Its rich, creamy texture feels like a cozy embrace. Plus, it’s a versatile addition to your cooking repertoire—easy to grate, easy to melt, and its smoky notes add a delightful depth of flavour to countless dishes.