SMOKING A LITTLE CHEESE TODAY

Discussion in 'Cheese' started by gary s, Jan 24, 2016.

  1.  SMOKING SOME CHEESE TODAY
     ​
    Got up this morning and decided it was a perfect day to smoke some Cheese.

    The Grocery store had these on sale, Perfect. So I ran up and grabbed some.

    Fired up the Reverse Flow a good steady 225º  JUST KIDDING  Fired up mt AMNPS with some Wine Barrel Pellets and put it in my Cook chamber on top of my upside down charcoal basket, Cheese on the racks, and let it smoke.

    About 5 hours of light smoke, pulled and let sit on the counter for a while then into Zip Lock's for a few days and Vacuum seal.

    Back from the store and cheese laid out



    On the Racks and Ready to go


    AMNPS just smoking away


    Cheese On !!


    Cheese Off   ready for the fridge



    More Pics when I Vac Seal    Thank's for looking

    Gary
     ​
     
    Last edited: Apr 12, 2016
    mirciu likes this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great Gary, took on some good color... I stocked back up here a few weeks ago when we hit a sale ! Man, smoked cheese is so good. Tried some pepper jack today & it was great !

    225* ? That was a good one ! :biggrin:
     
  3. Thanks, couldn't resist   after the Epic Cheese fail post

    Gary
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That got some great color. I am out of smoked cheese.
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great Gary...nice color! Loves me some smoked cheese! Thumbs Up.

    That batch oughta last you a while. Nicely done!

    Red
     
  6. Thanks Red,  also doing Salami, Bologna and Breakfast links (waiting on my sheep casings)

    Gary
     
  7. Thanks Buddy,  come on down and we will smoke some more for you

    Gary
     
  8. whistech

    whistech Smoking Fanatic SMF Premier Member

    Gary, that cheese looks great!    I want to try to smoke cheese but I haven't worked up the courage yet.[​IMG]
     
  9. Thank you,, Cheese smoking is super easy, Hardest part is letting it mellow for a few weeks

    Gary
     
  10. smokinal

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

    Great job Gary!!

    Your right the hardest part is the wait!!

    Al
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Spot on once again Gary!

    Smoked cheese is perfect year round, but this time of year is when I really hammer into mine.  I think we ate 3 pounds over the weekend...
     
  12. Thanks Al & CB   working on Bologna, Salami and Breakfast Links now, "Casings came in" gotta check the package make sure I got what I ordered.

    Gary
     
  13. bauchjw

    bauchjw Master of the Pit

    Looks great Gary! I'm jealous!
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary make sure you soak the sheep casing real good.I am sure you have seen Joes post,the cheese looks great and yes the waiting part sucks.I love the Horseradish cheese smoked

    Richie
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep!  Treat them the same way Joe talks about with hog casings...  Nice and silky!

    You going to do the horizontal hangy thingy again with the bologna?  [​IMG]

    Some of that cheese will go nicely on a bologna sammich!
     
  16. Yep have to go Horizontal   not enough head room.   Hey  good reason to build a new smoker !!

    Gunna soak them overnight at least

    Gary
     
  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looking forward to it!
     
  18. Cheese is still resting in the fridge  

    Gary
     
  19. Big Follow Up !!!  I got a block of cheese out that I smoked back in January  Over 7 month and OMG !!!   this stuff just gets better and better. I opened one a couple of months back and thought Wow  but it just keeps getting better. As soon as it cools down I am going to fill up my smoker with cheese.

    This is some seriously good stuff.

    Gary
     


  20. I agree i have 1 block left, I will definitely fill the fridge this winter. We had to ration the cheese this summer but i learned my lesson.
     

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