July cold smoked cheese

atomicsmoke · Jul 17, 2015

We have unseasonably cold nights this summer. Not a bad time to smoke cheese.

15 kinds: Gouda, Gruyere, Jarlsberg, Saganaki, Greek kashkaval, Mozzarella balls and some inexpensive local cheese.

About 15h smoke time (two nights).

IMG_20150717_094439.jpg

atomicsmoke
Jul 17, 2015

ndkoze · Jul 17, 2015

Wow, that is a lot of smoke for cheese!

How long of a rest are you planning before testing?

Looking forward to hearing the results from the taste test.

atomicsmoke · Jul 17, 2015

I won't touch most of it until after mid August, when we have an event.

Probably taste the Gouda sometimes before that-when the kids see it (they love smoked Gouda).

Forgot to say...a few pieces were smoked when I bought them. Liquid smoke from the looks. You can tell those ...they have a darker outter layer.

atomicsmoke · Jul 17, 2015

And a no-flash view

IMG_20150717_094456.jpg

atomicsmoke
Jul 17, 2015

ak1 · Jul 17, 2015

How do you like it with the long smoke? 15hrs seems a bit much? Do you not find it too smokey?

cmayna · Jul 17, 2015

AK1 said:
How do you like it with the long smoke? 15hrs seems a bit much? Do you not find it too smokey?

I agree. Too smokey and you won't be able to taste the cheese. Will be very interested in how this batch turns out. I would give it a couple months + before digging into it.

smokesontuesday · Jul 17, 2015

cmayna said:
I agree. Too smokey and you won't be able to taste the cheese. Will be very interested in how this batch turns out. I would give it a couple months + before digging into it.

He said it was 15 hours smoke time over two nights. I'd assume he means 15 hours of time total smoking multiple batches.

atomicsmoke · Jul 17, 2015

One batch, about 15h smoke.

I like it heavily smoked. You can taste the cheese, does not feel like eating ash covered cheese.

FYI: is not my first time.

ak1 · Jul 17, 2015

Good to know. Thanks. I'll give it a try on my next smoke.

smokesontuesday · Jul 17, 2015

atomicsmoke said:
One batch, about 15h smoke.

I like it heavily smoked. You can taste the cheese, does not feel like eating ash covered cheese.

FYI: is not my first time.

Wow.

dave17a · Jul 18, 2015

Have to try thatlong myself. Do 6 hrs. myself and always readin everybody doing 2-3 hrs. Like it HEAVY.

atomicsmoke · Jul 18, 2015

I left them in the fridge, uncovered, before wrapping. Perfectly blended aromas of cheese and smoke.

crazymoon · Jul 19, 2015

AS, nice job on the cheese !

atomicsmoke · Jul 19, 2015

Thank you.

Is fun smoking it, eating it but it sucks waiting for it.

atomicsmoke · Aug 4, 2015

We enjoyed some last weekend.

One of the gouda wheels: Very nice flavour blends, melow smoke. Loved by everyone.

Used a Mozzarella ball for pasta (just fried some chopped smoked/cured jowl, then mixed with pasta and cheese). Was great too.

mfreel · Aug 4, 2015

Lurking. Once it cools off in Omaha...another few months...I'm gonna try an extended smoke on something. Maybe some cheddar.

oregon smoker · Aug 6, 2015

we are having the same issue with unusual heat. I need to finish the rest of my cheese so it appears it will be an all nighter , the night temps are running 55-60 degrees

Tom

beefy bill · Aug 6, 2015

What wood or pellets did you use?

atomicsmoke · Aug 6, 2015

beefy bill said:
What wood or pellets did you use?

Beech+cherry (cherry pellets alone don't burn well in AMNPS).

oregon smoker · Aug 6, 2015

beefy bill said:
What wood or pellets did you use?

I usually use Todds apple dust, burns cooler

happy Smokin,

Tom

July cold smoked cheese

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