July cold smoked cheese

Discussion in 'Cheese' started by atomicsmoke, Jul 17, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    We have unseasonably cold nights this summer. Not a bad time to smoke cheese.

    15 kinds: Gouda, Gruyere, Jarlsberg, Saganaki, Greek kashkaval, Mozzarella balls and some inexpensive local cheese.

    About 15h smoke time (two nights).

     
    crazymoon and mr t 59874 like this.
  2. ndkoze

    ndkoze Smoke Blower

    Wow, that is a lot of smoke for cheese!

    How long of a rest are you planning before testing?

    Looking forward to hearing the results from the taste test.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I won't touch most of it until after mid August, when we have an event.

    Probably taste the Gouda sometimes before that-when the kids see it (they love smoked Gouda).

    Forgot to say...a few pieces were smoked when I bought them. Liquid smoke from the looks. You can tell those ...they have a darker outter layer.
     
    Last edited: Jul 17, 2015
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    And a no-flash view
     
  5. ak1

    ak1 Master of the Pit OTBS Member

    How do you like it with the long smoke?  15hrs seems a bit much? Do you not find it too smokey?
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I agree.  Too smokey and you won't be able to taste the cheese.   Will be very interested in how this batch turns out.  I would give it a couple months + before digging into it.
     
  7. smokesontuesday

    smokesontuesday Smoking Fanatic

    He said it was 15 hours smoke time over two nights. I'd assume he means 15 hours of time total smoking multiple batches. 
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    One batch, about 15h smoke.

    I like it heavily smoked. You can taste the cheese, does not feel like eating ash covered cheese.

    FYI: is not my first time.
     
  9. ak1

    ak1 Master of the Pit OTBS Member

    Good to know. Thanks. I'll give it a try on my next smoke.
     
  10. smokesontuesday

    smokesontuesday Smoking Fanatic

    Wow.
     
  11. dave17a

    dave17a Smoking Fanatic

    Have to try thatlong myself. Do 6 hrs. myself and always readin everybody doing 2-3 hrs. Like it HEAVY.[​IMG]
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I left them in the fridge, uncovered, before wrapping. Perfectly blended aromas of cheese and smoke.
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, nice job on the cheese ![​IMG]
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you.

    Is fun smoking it, eating it but it sucks waiting for it.
     
  15. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    We enjoyed some last weekend.

    One of the gouda wheels: Very nice flavour blends, melow smoke. Loved by everyone.

    Used a Mozzarella ball for pasta (just fried some chopped smoked/cured jowl, then mixed with pasta and cheese). Was great too.
     
  16. mfreel

    mfreel Smoking Fanatic

    Lurking.  Once it cools off in Omaha...another few months...I'm gonna try an extended smoke on something.  Maybe some cheddar.
     
  17. we are having the same issue with unusual heat. I need to finish the rest of my cheese so it appears it will be an all nighter , the night temps are running 55-60 degrees

    Tom
     
  18. beefy bill

    beefy bill Meat Mopper

    What wood or pellets did you use?
     
  19. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Beech+cherry (cherry pellets alone don't burn well in AMNPS).
     
  20. I usually use Todds apple dust, burns cooler

    happy Smokin,

    Tom
     

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