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First cheese

post #1 of 15
Thread Starter 

Did my first cheese today. First time to use the A-Maze-N too. Used a cup of hickory and a cup of maple, we'll see how it taste in a few weeks. This is also the first time I have used the MES 40. Didn't use any heat just let it cold smoke. It never got above 50 degrees.

 

 

100_0281.jpg

 

This is what I started with, colby jack, gouda, monterey jack, sharp chedddar, mozzarella and pepper jack. I got most of it from

Aldi I wasn't ready to spend a lot on cheese until I decided I knew what I was doing.

 

100_0282.jpg

 

 Ready to go to the MES 40.... I got those racks at Wally World for 9 bucks for a set of 3

 

 

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In for the smoke....I smoked this for 3 hours.

 

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Packaged and ready for the fridge. This is going to be a long two weeks.

post #2 of 15

Nice job with the cheese! Someday i'll try that.So you only used the heat fromthe amns? What was the temp outside?

post #3 of 15
Thread Starter 

It was about 36 or so outside. Only heat was from the A-maze-N. You should go for it and make some....it was easy.

post #4 of 15

Great looking Cheese!  The Amazen smoker is awesome isn't it! So easy!  you are gonna love it!

I used some smoked Havarti cheese tonight on some sloppy joes for supper. MMMMMMM!!!

 

SOB

post #5 of 15

Nice job on the cheese!  While it's still cold you might want to smoke a bunch. I still have some vacuumed packed from feb/2010. Just dont freeze it keep it in the fridge.

post #6 of 15

Great Looking Cheese.

 

1st Time Smoking Cheese Smoke

1st Time Using Your New MES

1st Time Using Your New AMNS

 

AND.....All Was  A Success!!

 

I would buy a lottery Ticket!!

 

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #7 of 15

Congratulations on all the Firsts...

 

Nice Job on the Cheese, it was a great selection too...

post #8 of 15

Looks like a great first smoke PDT_Armataz_01_37.gif

post #9 of 15

Very nice indeed!  Now that the first time jitters are done - GO FOR IT!!!   I personally would smoke some more cheese in a week, so that when you do dip into the cheese you have already done it wont all be gone in 3 days. You will tend to be eating alot of cheese now and be careful about offering it to friends - they tend to beg alot and that gets embarrassing for them and you!   Enjoy!!

post #10 of 15
Thread Starter 

The DW and I got back from a coastal trip today and I decided to open up some of the cheese for a snack. It was well worth the effort and wait. We were very impressed with the taste. We tried the Gouda. We will be doing a lot more cheese. I suggest everyone cold smoke some cheese, you will me amazed by the flavor.

post #11 of 15

Glad it turned out good for ya - Smoked cheese is amazing

post #12 of 15

Congrats how long did you smoke it? did you light both ends or only one, i am waiting for my mes40 from cabelas, already have a amaz and dust, just need a thermo, any tips help thanks, ps meateater, you said to leave it vac. sealed, how long will it last? 

post #13 of 15
Thread Starter 
Quote:
Originally Posted by lakeeriearms View Post

Congrats how long did you smoke it? did you light both ends or only one, i am waiting for my mes40 from cabelas, already have a amaz and dust, just need a thermo, any tips help thanks, ps meateater, you said to leave it vac. sealed, how long will it last? 



I smoked it for 3 hours and I lit both ends. I don't think there will be any danger of it spoiling in the vac pacs it will be eaten long before it goes bad.

post #14 of 15

You want light smoke for a short time.

 

I smoke cheese with Apple, maple or Cherry for about 2 1/2 hours.

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #15 of 15

my softer chesses i cold smoke for 2-3 hrs and the more dense the longer, 3-4hrs. i have had some real dense cheddars (for example Tillamook sharp/mild orande cheddar) go as long as 6 hrs. they came out Great with what i would call a slight bark (smoke skin)  

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