Ahhhh smoked mozzarella!!

Discussion in 'Cheese' started by midtownbistro, Nov 4, 2011.

  1. midtownbistro

    midtownbistro Fire Starter

    [​IMG][​IMG]

    I've been smoking cheese now for a couple months now and just love it.

    Cheese is simple and great to eat and share.

    Read many of these posts to find out what cheese smoke well.  I like mozzarella and sharp cheddar.

    I've found that Sam's Club has good prices on 5lb blocks of cheese.  They sell for $10 which is $2.50/lb. Take a look at your grocery store for smoked cheeses and you might see it for $6.99 for 8oz.  That's $14/lb!  I have also tried the individually packed cheese sticks, but when you smoke cheese you get that familiar leathery-type skin and sticks have so much surface area that they were almost too leathery for me.  Plus it was a pain to open up 20 of those stupid little packs.

    I bought a "cheese blocker"  which is a wire-cutting device which makes cutting blocks of cheese into smaller blocks alot easier.  You'll want one of these if you are picky about having your smaller smoked cheese blocks in uniform shape.  Also its alot easier.safer than using a knife to cut cheese.

    As stated in other posts, after you smoke you will need to seal the finished pieces and refrigerate or freeze them for a week before eating.  Freezing smoked cheese is acceptable and honestly there is no distinguishable difference between refrigerated smoked cheese and frozen smoked cheese.  Use a vacuum sealer on your finished product and it will be perfect.

    I use 2 AMNPS smokers with a hickory apple pellet blend that they sell.  Two devices produce double the smoke.  I have a large smoker that needs alot of smoke.  Yes I know I could light the AMNPS on both ends, but I like a long smoke.  It's kinda fun lighting it before bed and waking up in the morning and seeing it still going...and the entire neighborhood wondering where that incredible scent is coming from so early in the morning haha.

    Cheese smoking is pretty fool proof.  Give it a try and share your finished product with your friends!
     
    Last edited: Nov 5, 2011
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds great but where's the Qview??????????????
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]

    Sorry ;the rules[​IMG]
     
  4. midtownbistro

    midtownbistro Fire Starter

    sorry, I completely forgot.  Just ran outside and snapped a couple shots.  Tomorrow morning when finished I will take more. 
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I'll be looking forward to the Qview I need to do some cheese soon myself
     
  6. tailgate72

    tailgate72 Smoke Blower

    I guess Im the fool because I have tried cheese on different occasions now and for some reason I keep screwing it up. My temps stay LOW between 50 and 70 degree's. I get tbs, I smoked for 2 to 4 hrs (have tried both) and every time I do it, the outside of the cheese tastes like crap. I get this nasty, bitter taste that makes me rather lick this inside of my stick burners smoke stack than eat the stuff I try and make.

    Can someone shed some light on to what Im doing wrong??? If I cut the outside it is some what edible, but I think I rather eat liver and onions than this stuff. NO OFFENSE to ppl that like liver and onions.

    Thx

    Dave
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Midtown!!!!

    I think I'm gonna cut mine in smaller pieces too next time.

    I have always only cut the block in half.

    Bear
     
    Is your exhaust vent open all the way, to keep the smoke from hanging around too long?

    Could the smoke be too heavy or too close to the cheese.

    Not sure what you're using, but an AMNPS or AMNS would solve it.

    Also---try wrapping it in plastic wrap for a week or two, in the fridge, and taste it then???

    Bear
     
    Last edited: Nov 6, 2011
  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Sounds great!  Look forward to the after pics!!
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    LOL, I like liver an onions, an smoked cheese. The 1st time i did cheese i didn't let it age long enough before cutting it. Just like you said ,like licking the inside of a smoker.  Smoke it 4 hrs w/  light smoke. Vac seal it ,let it age for at least 2 weeks in fridge .You'll be amazed in the difference..
     
  10. midtownbistro

    midtownbistro Fire Starter

    Tailgate:  Just as Bear said on the smoke and air flow, you gotta make sure your smoke generator isnt the cause of the creosote flavor.  But even if you get the smoke right, you still have to let the cheese rest a week.  That week is essential because it allows the smoke flavor to penetrate all the way through the cheese.
     
  11. midtownbistro

    midtownbistro Fire Starter

    I feel like a fool.

    So last night after I posted (without pics), I went out and took pics.  Of course I played with the vents, thinking I knew better than all the experience in this forum....  Well I woke up this morning, made coffee, stumbled outside and.......my smoker was asleep, dead asleep.  My AMNPS went out, both of them!  Ughhh.   I re-lit them and they will go another 8 hours.  Back this afternoon for final pictures. 

    Jeff
     
  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Ahhhh, too bad!  On the bright side at least you can save your cheese!!!!
     
  13. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    IMHO cheese does not need to go 8 hrs under smoke.. I run cheese w/ one end lit on the amns and go 4 - 5 hrs and it is plenty smokey after aging.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member


    Ditto, And I like smoke more than most people.

    Bear
     
  15. midtownbistro

    midtownbistro Fire Starter

    Final product.

    [​IMG][​IMG]

    We had a great day here in Ohio so I cut the lawn.  Just finished up the cheese now.  Now to vacuum seal and toss them in the freezer for whenever.  Thank goodness I have a couple packs that have been in the freezer for a month or so.  So I can eat something good today!
     
  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Now That's Nice Looking Cheese!

    Did the warmer weather make a difference in how the pellets burned?

    Todd
     
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I told Mrs. J that when I could cold smoke I wanted to do Cheese and wanted to buy a Cheese slicer....She started Laughing and yelled, "Yeah like YOU need any help CUTTING THE CHEESE!"...JJ
     
  18. tailgate72

    tailgate72 Smoke Blower

    I have my vent wide open..

    I use the amnps

    smoked moz.

    I used the top and second rack ( one below the top )

    Vac pack it and leave it for 14 days.

    I apologise MidTownBistro, didnt mean to hijack your thread..but I swear to all thats holy good or whatever if my next test batch comes out the same Im driving straight to Bears house, pay him 500 dollars and take a freaking cold smoking class. ( your fair warned Bear LOL)

    Dave
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good looking cheese!

    Great color!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member


    LOL---Now you got me nervous----Those were the only things I could think of, at the spur of the moment, after reading what you had done, and how bad it tasted.

    My fingers are crossed---hate to hear about bitter cheese.

    Bear
     

Share This Page