Smoked Butterkase Cheese

Discussion in 'Cheese' started by y2kpitt, Feb 12, 2006.

  1. This weekend while smoking a meat loaf and a couple of fatties. I tried smoking some cheese and had great success. I used Hickory Farms Butterkase pasteurized process chesse, which is really just a cheddar and butterkase blend. I froze it solid the night before and then put it in a pan and placed it in my smoker, which was already at 225, for one hour. I timed the cheese and the fattie to get pulled out at the same time and what a snack tray this made. It made a great smokey cheese with an excellent skin which kept it firm and no goey mess at all. Try it you will love it :)
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  2. sasquatch

    sasquatch Fire Starter OTBS Member

    y2K, Did you take it right from freezer to smoker? Sounds like a good idea.....instead of ending up with a good base for cheese soup...you actually came out with smoked cheese.....one of these days, im gonna get to that.
    Todd
     
  3. Sasquatch,

    Yup I took it directly from the freezer to the smoker in a small sauce pan. I was half excepting smoky cheese dip, that is what has happened with Velveta in the past. So I was delightfully surprised when I opened the smoker a half hour later to find it in such nice shape. I've got a log of goat cheese in the freezer next week I'm going to try smoking it.
     

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