Smoked Cheese Using the AMNS Batch #1 Using Cherry

Discussion in 'Cheese' started by beer-b-q, Mar 5, 2011.

  1. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Thursday, 3/3/2011 was a nice day so we smoked some cheese In my MES 40 using the AMAZE-N-SMOKER.   I used Cherry Dust on this batch and smoked it for 3hrs.  Sorry that I didn't get any pics while in the smoker but the camera's battery died and had to be recharged.

    Also pay no attention to the imprinted date on the pics, I haven't figured out how to set it yet... LOL

    Here are the pics before going into the smoker

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    After coming out of smoker

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    Sealed up and into the fridge to mellow out...

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    [​IMG]
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh man thats a load of goodness there.
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    nice looking smoked cheese.....I'll need to smoke some cheese. Havent done that yet. I bet that big mes 40 looked empty with that cheese in there..
     
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice work Paul.  I'll be down to pick up some.  :)

    Can't wait to hear about the flavor.  Love me some smoked gouda.
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I still have a bunch more to smoke but wanted to use a different flavor of wood on it... I think either Bourbon Oak or Wine Barrel Oak on the next batch...
     
  6. tyotrain

    tyotrain Master of the Pit

    Man i love me some cheese and that looks great.. I love wasabi best stuff ever [​IMG]
     
  7. les3176

    les3176 Master of the Pit

    That looks great paul!!! man i love smoked gouda! and smoked swiss is the best on pastrami!!!
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    great lookin stuff paul!
     
  9. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    That's some good looking cheese Paul, makes me envious, we don't have that kind of a selection of here, worst of all is we don't have any Monterey Jack, their Cheddar is as hard as a rock and they don't have anything with a little heat to it.

    Gene
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Paul,

    The color coming out of the smoker looks PERFECT !!!!

    Those are gonna be Awesome!!!

    Bear
     
  11. smokinal

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

    The cheese looks great, perfect color. The thing I hate about smoking cheese is you have to wait so long to eat it. I'm sure yours will be worth the wait!
     
  12. tjohnson

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

    Great Job  Paul!

    Did you light (1) end or both ends?

    Todd
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Yeah, both ends and smoked for right at 3.5 hrs.  I  still have a bunch that I didn't smoke and plan on doing it using either wine barrel oak or bourbon oak later this week...
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Go easy with those wine & bourbon barrel oaks Paul!

    You know how ya get!   [​IMG]

    Bear
     
  15. distre

    distre Smoke Blower

    That is some really good looking cheese there Beer-B-Q. I like the Gouda and Hot Pepper Cheese, but would really like to try the Wasabi you have there. I've been using the oak wine barrel in my AMNS and I do like it, but I do the the triple smoke with lighting it on both ends and on the middle. I bet yours will be great with which ever you choose. Good Job.
     
  16. rstr hunter

    rstr hunter Smoking Fanatic

    I did some last month with cherry and the amazin smoker and gave a bunch of it away.  It was a hit.  This looks awesome.  You'll love it. 
     
  17. Paul, now that is some fine looking cheese!  The after smoke color is excellent too!  It would appear to me that I am not the only one that loves smoked cheese and more especially smoked hot pepper or smoked pepper jack cheese.  I have been getting a commercial smoked cheese at a local super market that is Apple Wood Smoked Cheddar and Apple Wood Smoked Pepper Jack, it is absolutely fantastic!  So, my friend you might want to try some Apple Wood if you have any more Cheddar or Pepper Jack to smoke! Only a suggestion Paul, you know what you want! Best of luck and don't forget to let us have a look at the new smoke when it happens!

    Your Friend,

    Barry  [​IMG]
     
  18. meateater

    meateater Smoking Guru SMF Premier Member

    Ya marked them, that ain't no fun in two weeks! [​IMG]
     
    Last edited: Mar 6, 2011
  19. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!

    My first cheese smoke is getting near the two week in rest point.

      Craig
     
  20. That looks fabulous. Great color. You should try smoking some Havarti. I did some and people raved about it.
     

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