Smoked Cheese, pepper Jack and Sharp Cheddar

Discussion in 'Cheese' started by sqwib, Dec 26, 2014.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    This is an older Cold Smoke, but I could not find any post on it, sorry if this has been posted before.

    October 8th, 2012
     
    Smoked Cheese
    GOSM, AMNPS, Maple Pellets, cold smoked 50°
     
     
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    • Smoked on the GOSM using the AMNPS with maple pellets, Outside temps were at around 50°
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    • Flame is snuffed and smoking starts, one leg is plenty of smoke, this is loaded because I was doing BB Bacon as well.

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    • The Pepper Jack is a bit softer so I put that in a few hours into the cold smoke.
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    • The hardest part is waiting three weeks, October 29th is the day to try the cheeses out. I gave a couple to one of my friends for testing, hopefully he can wait!
    • Flavor was OK but too smoky, next time going to try maybe an hour of smoke.
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SQWIB, I love to smoke Cabot pepper jack and Monterey jack,two of my favorites.
     
  3. joopster

    joopster Smoking Fanatic

    I do two to three hours with all of my cheese - I use cherry pellets though.

    They turn out great.
     

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