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First Cheese attempt qview with more to come

post #1 of 10
Thread Starter 

I got my a-maze-n smoker yesterday thanks Todd for such an awesome product! I had the day off, so I was able to break in my cold smoker, it's a beautiful 50 degree day here in southwest Michigan, so I didn't worry about the temp getting too hot in the smoker.  The cheeses we are trying are:

 

  • Fresh Mozzarella 
  • Colby Jack
  • Sharp Cheddar
  • Cotija
  • Swiss
  • Brei

 

We also added some other fun things to try cold smoking, we're doing some sea salt.  My wife has a friend who doesn't eat meat so she's having me smoke some vegetarian chicken, it feels weird but you do what you do for love.  
 

We filled up 3 of the lanes of our 6x8 AMS with maple dust for the first hour I had 1 end lit, after an hour I wanted some more smoke so I lit the other end.  I am smoking the cheese  batches to figure out what we like, 2.5 hours, 3.5 hours and 4.5 hours.

 

Attached is the photos I have so far, I will update the posts as the smoke goes :)

 

pre opened cheese

 

Salt:

Salt

 

unsmoked cheese

 

smoker pic pre smoked

 

here's the cheese we took out @ 2.5 hours :)

 

2.5 hours of smoke

 

I will add more to this post as I get more cheese :)

post #2 of 10
Thread Starter 

3.5 Hours Smoked, the brie and cojita looks AWESOME

2011-10-27_19-04-58_370.jpg

 

4.5 Hours Smoked

4.5 Hours

 

now to wait 2 weeks *sigh*

 

post #3 of 10

Wow - that is a lot of smoke on cheese. I normally never exceed 2.5 hours for my personal taste.  I will be moitoring this to see what you think in a couple of weeks.

 

post #4 of 10
Thread Starter 

I've read people do it between 2 and 4 hours, so I figured I would try smoking them for 2, 3 and 4 hours and see what i like best :) I'll update in 2 weeks

post #5 of 10
Quote:
Originally Posted by tuxdude98 View Post

I've read people do it between 2 and 4 hours, so I figured I would try smoking them for 2, 3 and 4 hours and see what i like best :) I'll update in 2 weeks


Hey Tuxdude98 I cant wait for the two weeks either. When you taste it could you describe the taste. I know that may seem odd, but I have tried twice now to cold smoke cheese and I keep ending up with a bitter taste on the outside that is just HORRIBLE and for the love of god can not figure out what I have done wrong. If yours turns out good I may pick your brain on exactly what you did. OR if someone else can answer this and tell me what Im doing wrong shoot me a pm plz so I dont miss a reply.

Thx and great looking cheese.

Hope no one thinks Im trying to take this over, but fit well here.

 

Dave
 

 

post #6 of 10

FANTASTIC!

Great Color on the cheese!!!

 

I'm a big fan of 2 - 2 1/2 hours like Scar, but everyone's taste is different.

2 hours with Hickory will be stronger than 2 hours with Maple.

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #7 of 10

The cheese looks fantastic!

 

I never thought of smoking Brie, but I definitely will do some the next cheese smoke.

 

I like smoky cheese, so I'm with you. I usually go 3 to 4 hours too.

post #8 of 10
Thread Starter 

well the time's up :) we've busted into the cheese, I will never look at cheese the same way again!  4 hours of smoke was great on the sharp cheeses like cheddar, and swiss, the brie turned out AMAZING, the mozzarella I liked a lighter smoke on, so I would probbly do 2 hours on the mozzarella.  Tonight I am smoking more brie, we tore through that, so I've got 4 more in the smoker with wine barrel dust, should be great.  I'll post some pics when they're done :)

 

 

post #9 of 10

I'm also new to smoking cheese and did my first batch 4 days ago, so I'm still waiting my 2 weeks. I also did mine for 2, 3, and 4 hours to see what I like the best. I hope it's as good as everyone makes it out to be.

post #10 of 10

Looks great! Also, an interesting experiment on the smoke times.

 

Good luck and good smoking.

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