Stocking versus paper gut. We smoked cheese

Smoking anything is a discipline that a lot of people love. There can be no doubt about it, as smoked cheeses are truly a delicacy worth savouring. We smoked cheese too and it was definitely worth it. We tried both the classic silk stockings and the paper casings. Both alternatives have their advantages and disadvantages. We’ll look at them in more detail in the following lines, with a few tips and tricks about smoking cheese thrown in.

The stocking as a tried and tested classic

It’s true. The sock is excellent in that it is perfectly permeated by the smoke itself. This gives the cheese a unique aroma that is undoubtedly worth the effort. It also hangs conveniently in the smoker. The disadvantage of the stocking is that the cheese will leak if the temperature exceeds 100 degrees Celsius for a prolonged period of time. However, it should still be smoked at around 60 degrees Celsius. In short, the cheese needs to be constantly monitored to ensure that the temperature does not rise. Otherwise, the cheese will form a kind of roof in the stocking. That is why it is worth stringing the stocking twice so that the final result is a nice cheese ball. Nothing complicated.

Photo: Pixabay

The paper casings offer a compact cheese shape

It looks like salami in the final product. It’s perfect for slicing and looks great when served. Another great advantage of the casing is that the cheese doesn’t leak out. It just doesn’t stand a chance. But often the casing doesn’t get through the smoke as well, so the cheese doesn’t have to be smoked perfectly. Another disadvantage of paper casings is the actual stuffing of the cheese. This is quite laborious. The grated cheese is put into the casing quite slowly. But the result is undoubtedly worth it.

Tip: The flavours of smoked cheese can be different. We have already written about them.

Smoked cheese mixes as a great idea

Do you only smoke classic Eidam with the addition of, for example, sun-dried tomatoes, garlic or pepper or other spices? Sure, such cheeses are undoubtedly delicious. But you can also choose mixtures of cheeses, which are also great. For example, grating classic Eidam and Niva has worked well for us. A mixture of eydam and tvarůžky was also excellent. Everything blends perfectly and the resulting cheese has a unique and very interesting taste. We recommend trying it.

FAQ – Frequently asked questions about smoking cheese

How long does it take to smoke cheese?

We usually leave them in the smoker for about 4 hours.

What spices are ideal?

You can use Provençal herbs, for example. The cheese is then delicious.

With what cheeses can I mix eidam?

For example, with tvarůžky or niva.

Sources of info: Author

Photo and gallery: Radek Stepan