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

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 15, 2011

• #1

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.

Sliced into approximately 4 oz. chunks.

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

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

Filled up the HAAS with the mix.

Put the cheese in the smoke chamber.

It was 73 inside the chamber.

Fired up the HAAS.

Had a few bystanders watching over my shoulder.

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

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

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

Sealed up and ready for some aging.

Thanks for watching.

 

Last edited: May 15, 2011

fpnmf

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Jul 19, 2010

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Fl

• May 15, 2011

• #2

Looks good!!

  Craig

 

venture

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Aug 1, 2008

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Central California

• May 15, 2011

• #3

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!

 

scarbelly

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Jul 26, 2009

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• May 15, 2011

• #4

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

 

richoso1

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Jun 21, 2007

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• May 15, 2011

• #5

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.

 

jefflisa828

Meat Mopper

Mar 31, 2011

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Manitoba, Canada

• May 15, 2011

• #6

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

 

bmudd14474

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• May 15, 2011

• #7

Looks good. I need to do more cheese

 

tyotrain

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Mar 31, 2010

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Upstate new york

• May 15, 2011

• #8

looks great nice job

 

SmokinAl

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• May 16, 2011

• #9

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

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 16, 2011

• #10

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.

 

venture

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Central California

• May 16, 2011

• #11

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!

 

graniteman

Smoke Blower

Feb 8, 2011

86

21

Fremont, Ohio

• May 16, 2011

• #12

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 Luck

 

beer-b-q

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• May 17, 2011

• #13

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