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Smoke for today - Cheddar, Swiss & Hot Pepper cheese

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smoking b

smoking b

Smoking Guru
Original poster
OTBS Member
Sep 20, 2012
5,095
486
Middle of Nowhere, South Central PA
Well I had too much going on today to do a long smoke so I decided to smoke some cheese.

PICT0333.JPG

PICT0333.JPG


Orange & white sharp cheddar, Swiss & hot pepper cheese. I want this to have lots of smoke flavor so I will be smoking it for 2 1/2 hours with hickory pellets in the AMNPS.

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Smoking away in the MES. I'm curious how much color they will get.

Be back when they come out...
 
Nice start!

Color will depend somewhat on smoke chamber temp...warmer seems to bring on more reaction, but I try to stay well below 100* or the cheese will sweat out moisture and fats. If you're smoking at cooler temps you can smoke longer. I pushed my first batch for over 4 hours at 85-100* chamber temps...it was strong, but mellowed and soaked in nicely some after a week or so wrapped-up in the fridge.

Smoke on!!!

Eric
 
Smoking B said:
Well I had too much going on today to do a long smoke so I decided to smoke some cheese.

PICT0333.JPG

PICT0333.JPG


Orange & white sharp cheddar, Swiss & hot pepper cheese. I want this to have lots of smoke flavor so I will be smoking it for 2 1/2 hours with hickory pellets in the AMNPS.

PICT0337.JPG

PICT0337.JPG


Smoking away in the MES. I'm curious how much color they will get.

Be back when they come out...
Click to expand...
looks great. as thick as it is i would go longer than 2.5hr . last i did was 8oz blocks and went 3 hour with pit master. it could have gone a little longer. i will try 4 hour next time. i was at 70 deg at end of smoke.

david
 
forluvofsmoke said:
Nice start!

Color will depend somewhat on smoke chamber temp...warmer seems to bring on more reaction, but I try to stay well below 100* or the cheese will sweat out moisture and fats. If you're smoking at cooler temps you can smoke longer. I pushed my first batch for over 4 hours at 85-100* chamber temps...it was strong, but mellowed and soaked in nicely some after a week or so wrapped-up in the fridge.

Smoke on!!!

Eric
Click to expand...
Thanks Eric! Yup I try to stay under 80* when smoking cheese & smoke for different lengths of time so I have a variety to choose from. I wrap the cheese, put it in the fridge for a few days & then vacuum seal it. Then I have to hide it where I don't see it constantly!!
 
themule69 said:
looks great. as thick as it is i would go longer than 2.5hr . last i did was 8oz blocks and went 3 hour with pit master. it could have gone a little longer. i will try 4 hour next time. i was at 70 deg at end of smoke.

david
Click to expand...
Thanks! This cheese is gonna be used for the Superbowl. The friends I have coming aren't very experienced smoked cheese eaters so 2 1/2 hours will be plenty for this cheese with the strong flavor of hickory. I have plenty of other cheese smoked harder & with various other woods as well...
 
Looks good B!  I did a bunch of cheeses a couple weeks ago (8oz blocks) and did them with apple.... I really liked the results and I actually favored the apple more than the hickory for some reason.  Next time I am doing some pitmasters blend to see if the jig is up or what.  Its about the best on everything else that I have done in the last few months.  Cant wait to see the final pics.
 
 
jimalbert said:
Looks good B!  I did a bunch of cheeses a couple weeks ago (8oz blocks) and did them with apple.... I really liked the results and I actually favored the apple more than the hickory for some reason.  Next time I am doing some pitmasters blend to see if the jig is up or what.  Its about the best on everything else that I have done in the last few months.  Cant wait to see the final pics.
 
Click to expand...
pitmaster has become my go to. it is a nice blend. after i collect up more pellets i may try tweaking my own blend. but todd has done me well with the pitmaster.
 
jimalbert said:
Looks good B!  I did a bunch of cheeses a couple weeks ago (8oz blocks) and did them with apple.... I really liked the results and I actually favored the apple more than the hickory for some reason.  Next time I am doing some pitmasters blend to see if the jig is up or what.  Its about the best on everything else that I have done in the last few months.  Cant wait to see the final pics.
 
Click to expand...
Thanks man - pics are on the way...
 
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Here it is right out of the smoker.

I let it sit there for a little bit while I got out the cheese I smoked 4 days ago to vacuum seal. I sealed it up then wrapped the cheese I just smoked in plastic wrap. It will spend a few days in the fridge then get vacuum sealed too.

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I decided to reorganize my one cheese area & threw some up on the stove to get it out of my way. Figured I'd take a pic since I already had the camera handy so here is some of my smoked cheese - various types, woods & time smoked 
biggrin.gif
 
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Smoking B, why not vacuum seal right away. Will that eliminate some of the smoke flavor from spreading throughout? I haven't done cheese yet, and plan on doing it soon, so just wondering.
 
I tried to slice the pepper but i could not
icon_cry.gif


Nice cheese assortment

nana2.gif
 
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