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cheese time question

post #1 of 11
Thread Starter 

i have not smoked any cheese but want to get into it, three questions

do you have to refrigerate it after smoking and let it sit for a few weeks

when sitting in the fridge does it need to be vacumn sealed

any cheese thats good if you smoke it then serve the same day

 

thanks in advance

post #2 of 11

Hey Rick!

 

Only cheese I can eat immediately, or the next day, is Mozzarella.

Sharp Cheddar & Hot cheese are my favorites

Yes, you have to let ir rest in the fridge for 10+ days.  The flavor mellows.

I vac seal so it lasts longer.  Not sure if you can just stick it in a ziploc for a couple weeks.

 

For your 1st smoked cheese, only smoke for about 1 1/2 hours and then if you like more smoke flavor, smoke for longer the next time.  A little smokey flavor goes a long way for me on cheese.  Some guys like to "Burp Smoke", but not me!

 

 

Good Luck!

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #3 of 11

Here you go Rick

I smoke a lot of cheese. I love PepperJack and Cheddar the best for hard cheese(Just my personal taste)

These do need to be sealed up and put away for a couple of weeks to develop flavor

Fresh Mozzarella is my favorite. You can eat it right away

Here is a link to one of my many posts on this

http://www.smokingmeatforums.com/forum/thread/101771/smoked-mozzarella

 

Good luck and let me know if I can help 

 

post #4 of 11

Last cheese smoke, I smoked up some Sharp White Cheddar with maple and it was wonderful

 

 

TJ

No Creosote! A-Maze-N Smokers

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post #5 of 11

Thanks to the AMNS, this is easy now.

 

The harder cheeses I rest for at least two weeks.  Mozz is good to go almost immediately.  Swiss has only lasted about 7 days before we got into it.  It all goes so fast that you have to start a new batch almost as fast as you finish one.

 

Good luck and good smoking!

post #6 of 11

Great advice from above & what Todd said about going easy the first time is right on. The first cheese I smoked I left it in the smoke for 3 hours. Way too much smoke. It took burping smoke to a new level!

post #7 of 11

I did mine for 3 hours too but it was at 47 degrees. I think the colder it is the less smoke it takes.

post #8 of 11

I have had no problems at three hours, but I light only one row in the AMNS.  I think AL lights two rows, and that might be why three hours is too much for him.  It could just be a matter of taste, too.  I don't want to put words in his mouth.

 

Good luck and good smoking.

post #9 of 11
Quote:
Originally Posted by Venture View Post

I have had no problems at three hours, but I light only one row in the AMNS.  I think AL lights two rows, and that might be why three hours is too much for him.  It could just be a matter of taste, too.  I don't want to put words in his mouth.

 

Good luck and good smoking.



You could be right. I think maybe it's also how hard the cheese is. The cheese I thought was too smoky was muenster & it is a pretty soft cheese. Judy thought it was great, but I thought it was a little too smoky. At least one of us thought it was good.

post #10 of 11

I missed this one until just now, but it doesn't look like anything was missed !

 

Rick, Does that dog like cheese too????

 

 

Bear

post #11 of 11

I smoked cheese several times,  I use a smokin tex 1400.   I cold smoke for 1 1/2 hrs. for sharp cheddar, swiss, pepper jack, mont. jack and mozz.  Vac. pack cheese and let sealed and in the fridge for at least 2 week, longer the better, but it hard to hold off. Even my wife loves the cheese, boy that was a surprise. Now she tells everyone about my hobby.  Keep smokin and you'll fine tune it to you taste in no time.

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