First go at some cheese! All Done!!!

Discussion in 'Cheese' started by realtorterry, Jan 29, 2012.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Got my AMNPS & had the initial oil burned off SOOO......

    It's time for some cheese!!!

    I just unwrapped all this & have them sitting in the fridge right now to hopfully form some pellicle.

    Clockwise from left is Munster, Sharp Cheddar, Colby Jack, & Monterey.

    It's cold & windy outside ( For Bullhead City ) so i'll be putting the AMNPS at the bottom of my WSM & chesse on top. Should'nt get too hot I think?

    Let you know in a few hours when I update this thread!!

    [​IMG]
     
    Last edited: Jan 29, 2012
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Been sitting here for a good half hour & the AMNPS is going great

    [​IMG]

    Nice little film on the chesse. Let it come up in temp just a little bit. Lets get it on!!!

    [​IMG]
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good Terry -
     
  4. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  so far 
     
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    So here we are 2 hours & 3/4 of a row on the ANMPS later

    [​IMG]

    I hope the two week rest mellows out the smoke? There were only on for two hours but just bringing them in the house to rest made the whole house smellof excessive smoke & taking a few slice ( cause you gotta right ) the smoke is powerful. I guess we'll see???

    [​IMG]
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sure looks pretty..I have not tried smoking cheese yet, maybe next week, but I know Fat is real good at grabbing flavors. I think the cheese will grab a lot of smoke then the rest lets it penetrate and disperse, mellowing the flavor...JJ
     
  7. sam3

    sam3 Smoking Fanatic


    Agreed. Mine will stay in the freezer for @4-6 weeks. If I can wait that long! [​IMG]
     
  8. smokinal

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

    It sure looks good, and your right, it tastes awful right out of the smoker. Two weeks is the minimum time to wait. It really gets better the longer it sits. That's why we make a big batch, because 2-3 months of curing in the fridge really makes for some good smoked cheese!
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice looking cheese.

    Im sending you my addy 

    [​IMG]
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks guys!! Glad to hear the smoke will mellow!!

    This being my firsat cheese I had thought I over smoked it?
     
  11. sam3

    sam3 Smoking Fanatic

    Looks real good!

    I just recently did some myself for the first time. I'm going to let it sit for 4-6 weeks.
     
  12. Nice looking cheese and the hard part is waiting for it to mellow!
     
  13. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    WARNING!!!!

     Tasting the cheese right out of the smoker is like licking the inside of your smoker . NASTY.

     Cheese requires a minimum of 2 weeks aging to mellow out.

     That being my PSA for the day, That cheese looks like it will be great.
     
  14. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member



    So should it be kept in the fridge or frezzer? I have it in the fridge now? Does it matter which one?
     
  15. sam3

    sam3 Smoking Fanatic

    I don't know, I vac sealed and put mine in the freezer. My fear about storing cheese in the refrig that long would be that it might become moldy due to the moisture in it. I'm sure someone with more experience will chime in too.
     
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    You can store the cheese in the fridge a lot better than in the freezer. The freezer will really dry out the cheese while the fridge will just let it age. Even if you got a little mold (which you should not get in 2-3 weeks) you just cut the mold off and eat the rest of it. Trust me - that happens in cheese stores every day. My wife used to work for Hickory Farms and has repaired more cheese than most of us have eaten. 
     
  17. sam3

    sam3 Smoking Fanatic

    Another day where I learn something new. [​IMG]

    I'm putting them in the beer frig when I get home.
     
  18. africanmeat

    africanmeat Master of the Pit OTBS Member

    The cheese looks good and yummy 2 weeks in the fridge?

    I can't do cheese it is impossible i can't  wait for 2 weeks to eat it no no no
     
    Last edited: Jan 30, 2012
  19. When I do a batch of smoked cheese, I usually make a lot.  I then vacuum seal it with the food saver and place it in my beer fridge in the basement.  I have cheese from last March I am still eating on.  I have not found a single piece of mold on my cheese.  Maybe I am just lucky.  Even if there was some mold I would just cut it off as long as I can salvage some of the cheese.

    And yes, fresh smoked cheese is no good.  I have found that the flavor will change and get better over time.  That is why I have some right now that is about 10 months old.  But man that takes some will power.......
     
    Last edited: Jan 30, 2012
  20. venture

    venture Smoking Guru OTBS Member

    Cheese looks great!

    Another vote for the fridge.  When vacu packed, it will last much longer than you will allow it to sit there!  The freezer can turn some cheeses crumbly and then they are only good for melted or shredded applications. From Tillamook:

    Freezing Tillamook Cheese does prolong its life, but it also changes its texture, making it dry and crumbly. If you still want to freeze your cheese, wrap one pound or smaller portions in moisture-proof, air-tight containers or plastic bags. When you're ready, thaw one in the refrigrator for 24 hours and serve as soon as possible (as if there's any other way to eat Tillamook).

    Good luck and good smoking.
     
    Last edited: Jan 30, 2012

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