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Stocking up for winter??? - Page 2

post #21 of 24

I was wondering does the higher the fat content of the cheese make it better when you smoke it?  Or less fat better?  My brother wants to try using Cache Valley cheeses which is made from cream and whole milk, very rich.  Tried smoking cheese and the flavor was wonder but had a hard time keeping the temperature down in the smoker it is still 100 degrees here will try smoking cheese next week temps are supposed to drop into the 80's then.   Want to try smoking pepper jack,  loved the mozzerlla and the monterey jack cheese.  Cheese was a little hard think it got a little to warm during smoking.  What do you think?  Thanks.439.gif

post #22 of 24

Great idea I will try it this weekend.  Thanks!!!!!!!!

post #23 of 24
Quote:
Originally Posted by Smokin Vegas View Post

"I was wondering does the higher the fat content of the cheese make it better when you smoke it?  Or less fat better?  My brother wants to try using Cache Valley cheeses which is made from cream and whole milk, very rich.  Tried smoking cheese and the flavor was wonder but had a hard time keeping the temperature down in the smoker it is still 100 degrees here will try smoking cheese next week temps are supposed to drop into the 80's then.   Want to try smoking pepper jack,  loved the mozzerlla and the monterey jack cheese.  Cheese was a little hard think it got a little to warm during smoking.  What do you think?  Thanks.439.gif"

 

 

 

I've never smoked cheese before, but to help keep the temp low in your smoker, you can fill a plastic jug with water and freeze it. Then when your ready to smoke, put it in the smoker. Should help lower the temp a few degrees. Good luck! And remember the Q-view!


 

 

post #24 of 24

I've smoked moz and havarti. Soft cheeses. And I've smoke very sharp cheddar. Hard cheese. They both take smoke well. You want to try to stay below 90 when doing cheese. Some of the best cheese I did was done at around 60.

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