First Cheese attempt qview with more to come

Discussion in 'Cheese' started by tuxdude98, Oct 27, 2011.

  1. I got my a-maze-n smoker yesterday thanks Todd for such an awesome product! I had the day off, so I was able to break in my cold smoker, it's a beautiful 50 degree day here in southwest Michigan, so I didn't worry about the temp getting too hot in the smoker.  The cheeses we are trying are:
    • Fresh Mozzarella 
    • Colby Jack
    • Sharp Cheddar
    • Cotija
    • Swiss
    • Brei
    We also added some other fun things to try cold smoking, we're doing some sea salt.  My wife has a friend who doesn't eat meat so she's having me smoke some vegetarian chicken, it feels weird but you do what you do for love.  
     

    We filled up 3 of the lanes of our 6x8 AMS with maple dust for the first hour I had 1 end lit, after an hour I wanted some more smoke so I lit the other end.  I am smoking the cheese  batches to figure out what we like, 2.5 hours, 3.5 hours and 4.5 hours.

    Attached is the photos I have so far, I will update the posts as the smoke goes :)

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    Salt:

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    here's the cheese we took out @ 2.5 hours :)

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    I will add more to this post as I get more cheese :)
     
    damrs likes this.
  2. 3.5 Hours Smoked, the brie and cojita looks AWESOME

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    4.5 Hours Smoked

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    now to wait 2 weeks *sigh*
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow - that is a lot of smoke on cheese. I normally never exceed 2.5 hours for my personal taste.  I will be moitoring this to see what you think in a couple of weeks.
     
  4. I've read people do it between 2 and 4 hours, so I figured I would try smoking them for 2, 3 and 4 hours and see what i like best :) I'll update in 2 weeks
     
  5. tailgate72

    tailgate72 Smoke Blower

    Hey Tuxdude98 I cant wait for the two weeks either. When you taste it could you describe the taste. I know that may seem odd, but I have tried twice now to cold smoke cheese and I keep ending up with a bitter taste on the outside that is just HORRIBLE and for the love of god can not figure out what I have done wrong. If yours turns out good I may pick your brain on exactly what you did. OR if someone else can answer this and tell me what Im doing wrong shoot me a pm plz so I dont miss a reply.

    Thx and great looking cheese.

    Hope no one thinks Im trying to take this over, but fit well here.

    Dave
     
     
  6. tjohnson

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

    FANTASTIC!

    Great Color on the cheese!!!

    I'm a big fan of 2 - 2 1/2 hours like Scar, but everyone's taste is different.

    2 hours with Hickory will be stronger than 2 hours with Maple.

    Todd
     
  7. smokinal

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

    The cheese looks fantastic!

    I never thought of smoking Brie, but I definitely will do some the next cheese smoke.

    I like smoky cheese, so I'm with you. I usually go 3 to 4 hours too.
     
  8. well the time's up :) we've busted into the cheese, I will never look at cheese the same way again!  4 hours of smoke was great on the sharp cheeses like cheddar, and swiss, the brie turned out AMAZING, the mozzarella I liked a lighter smoke on, so I would probbly do 2 hours on the mozzarella.  Tonight I am smoking more brie, we tore through that, so I've got 4 more in the smoker with wine barrel dust, should be great.  I'll post some pics when they're done :)
     
  9. glocksrock

    glocksrock Smoking Fanatic

    I'm also new to smoking cheese and did my first batch 4 days ago, so I'm still waiting my 2 weeks. I also did mine for 2, 3, and 4 hours to see what I like the best. I hope it's as good as everyone makes it out to be.
     
  10. venture

    venture Smoking Guru OTBS Member

    Looks great! Also, an interesting experiment on the smoke times.

    Good luck and good smoking.
     

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