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Just a Quick 5 Pounds of Cold Smoked Cheese (QView)

post #1 of 13
Thread Starter 

Need some more smoked cheese for a party Memorial Day weekend. 2 weeks will be cutting it close but what the hell. Since it's so dang easy.

 

Got some cheese at Wally World.

 

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Sliced into approximately 4 oz. chunks.

 

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Got out some Hickory/Pecan and some Apple dust for the HAAS.

 

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Mixed a cup of each together. Apple is on the right.

 

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Filled up the HAAS with the mix.

 

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Put the cheese in the smoke chamber.

 

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It was 73 inside the chamber.

 

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Fired up the HAAS.

 

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Had a few bystanders watching over my shoulder.

 

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Smoked the cheese for 4 hours. Looked and smelled good.

 

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Put it in the fridge while I prepped all my seal-a-meal bags.

 

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Got 4 hours and only burned 3 rows. It was humid yesterday. That may account for the slower than usual burn.

 

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Sealed up and ready for some aging.

 

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Thanks for watching.

post #2 of 13

Looks good!!

 

  Craig

post #3 of 13

Looking good.  Only thing I do different is to put the AMNS directly in the smoke chamber.

 

Did you get your scale?  I am waiting for your review!

 

Good luck and good smoking!

post #4 of 13

Just smoked some fresh mozzarella yesterday and just cant get enough of . I have posted so many threads on fresh mozzarella I dont even bother. The AMNS sure makes doing cheese doesnt it.

 

Your cheese looks great. Have you ever stuffed meatbals with the smoked cheese? They are amazing

post #5 of 13

Congrats on a great cold smoke. You should be OK with two weeks in the fridge. More would be better, but you shouldn't get any complaints. It's all good my friend.

post #6 of 13

looks awesome this is my next tackle is to cold smoke cheese for the first time

post #7 of 13

Looks good. I need to do more cheese

post #8 of 13

looks great nice job

post #9 of 13

Good looking cheese. That seriously sharp cheddar is one of my favorite cheeses. It's the only cheese we use in ABT's.

post #10 of 13
Thread Starter 

Thank you my friends. Seriously sharp is my fave too Al. Tacos, Omelets, ABTs, chunks. I eat it any way I can. It is unbelievable smoked too. 32.gif

post #11 of 13

I will vote for the sharp cheddar or even extra sharp, budget permitting.  Having said that, when there is a price difference that matters, I have found that smoking the cheese will raise it above its original quality in flavor.  I say this only for the retired old farts like me who are living on a budget.  LOL

 

Good luck and good smoking!

post #12 of 13

Great looking cheese, just open my last batch after 2 weeks, my buddies and wife love them.  just using a few bags now, letting the rest of them age a few more weeks.  that's if I can stay away, that's always the hardest part. Good Luckbeercheer.gif

post #13 of 13

Nice Job on the cheese, it looks great...

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