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1st Cheese Smoke (w/Q-view)

post #1 of 15
Thread Starter 

Ok....all these posts about smoking cheese are driving me crazy!!!  I decided I had to give it a go myself.  Went to the local grocery store and picked up some "victims"

 

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Clockwise from the left:  Sharp Cheddar, Colby Jack, Mozzarella and Swiss

 

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Into the MES.  It is a cool 65 degrees here in Cleveland.  I am not plugged in.

 

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My usual cold-smoking setup.  I decided to use cherry for my first time.  (How appropriate, huh?)

 

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I am planning on smoking for 4 hours, turning the blocks over once at the halfway mark.  Other than that, I am just going to let it do it's thing grilling_smilie.gif.  I welcome any comments.  I will keep everybody informed of the progress!

post #2 of 15

Set up looks great man. Looking forward to seeing the finished product

post #3 of 15
Thread Starter 

Here we are about halfway through.  The blocks have just been flipped.  I haven't noticed very much of a color change at all.  Is this normal for this part of the smoke?  A lot of the other posts show the cheese a light golden brown.  Am I doing something wrong?  Or is this just the way it is at this point?

 

DSCF7544.JPG

post #4 of 15
Thread Starter 

And....DONE!  Here they are out of the smoker.  They were in for just over 4 hours.

 

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All packaged and ready for their nap :-)

 

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Color Comparison

 

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That's it!  I welcome your comments.  Now...the dreaded fortnight of waiting :-(

 

post #5 of 15

Wow looks great i love your setup

post #6 of 15

Nice! just finished a cheese smoke myself. You can definitely see the color difference by comparing the finished product to your pic of the cheese in the MES prior to the smoke. Before I had my AMNPS I tried the soldering iron set up but I fried in about 20 minutes. Glad to see yours works.

post #7 of 15

Yup, Waiting Sucks!

 

Good looking Cheese

 

TJ

No Creosote! A-Maze-N Smokers

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post #8 of 15

Temps just broke this week here in Central Taxifornia.  Time to smoke some cheese!

 

Good luck and good smoking.

post #9 of 15
Quote:
Originally Posted by Venture View Post

Temps just broke this week here in Central Taxifornia.  Time to smoke some cheese!

 

Good luck and good smoking.



I didnt even need ice in my cheese smoke today. cold smoking weather is finally here!!!!

 

post #10 of 15

Your cheese looks great.

 

I like your setup, very creative.

post #11 of 15

Looks Pretty Cheesy, Steve!!!  biggrin.gif

 

LOL just kidding-------Looks Great !!!

 

I guess you got to answer your own question (post #3)---Yes it takes awhile for the color to change enough to be noticed, but it eventually gets there.

 

 

Nice Job,

bear

post #12 of 15
Thread Starter 

Thanks everyone for the encouragement.  I can't wait to taste it (in a few weeks!)

 

On that note....what type of wine (or beer for that matter) goes best with smoked cheese?  I am thinking a full-bodied red since it has to stand up against the smoke flavor, but that is just a guess.....  Anyone want to give some advice?  Thanks!

post #13 of 15
Quote:
Originally Posted by SmokinSteve View Post

Thanks everyone for the encouragement.  I can't wait to taste it (in a few weeks!)

 

On that note....what type of wine (or beer for that matter) goes best with smoked cheese?  I am thinking a full-bodied red since it has to stand up against the smoke flavor, but that is just a guess.....  Anyone want to give some advice?  Thanks!


That would be my choice too, but I'm not as well versed on wines as many are.

 

I am a beer lover (almost all I drank all of my life), but I don't think beer goes with cheese as well as most wines.

 

Bear

 

post #14 of 15

Looks great Steve. The moz you can eat after a day or 2.

post #15 of 15
Thread Starter 

I guess tomorrow is going to be wine and cheese with Mrs!  Can't wait to taste it :-)

 

I did some reading...Zinfandel's and other big reds go well with smoked cheese.  As far as beer goes, you also want something that can stand up to the smoke....Porters and Stouts.

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