I've done 12-16oz. Store bought pieces I didn't cut from a block for four hours. Then wrap tightly or vacuum seal and let rest for at least three weeks for the cheese to absorb smoke in the fridge. Some rest it at room temp wrapped. Some coat in olive oil and wrap and rest. Some wax and rest.One last question on this "smoking cheese" ... How long do you smoke it before removing it?
I answered this question on the 1st page of this thread. Normally I smoke cheese for about 4 hours. I had problems keeping the wood pellets lit last time so I extended it to 6.
One last question on this "smoking cheese" ... How long do you smoke it before removing it?
I'm about a week away from that 3-week waiting period to conclude. It's really a trip to check up on the cheese and see the smoky patina growing deeper along with the Q-MATZ grid marks. This may be the best batch I've ever smoked.I've done 12-16oz. Store bought pieces I didn't cut from a block for four hours. Then wrap tightly or vacuum seal and let rest for at least three weeks for the cheese to absorb smoke in the fridge. Some rest it at room temp wrapped. Some coat in olive oil and wrap and rest. Some wax and rest.
Search above for Mr T's Smoked Cheese from go to show w/ Q view thread.
-Kurt
A mailbox mod with an Amaz-n pellet tray or tube is your best bet. Unless it's really cold outside just the heat from the pellets will take the temps too high (70 degrees in the chamber is usually max!).Just got a mes 30 and smoked some chicken and salmon now want to try smoking some cheese . What the best way to do this ..
Why do you feel the need to freeze your cheese? A few cheeses freeze well but most do not.I've been having great luck smoking cheese on my MBS with the cold smoke generator for 4 to 6 hours at night when the temps are around 45°. I'm about to do a big batch with applewood and wondering if I need to age my smoked cheese for a few weeks in sealed vacuum bags in the refrigerator before freezing or if they're going to be frozen for a few months that would be the equivalent. Anybody?