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First batch of cheese

post #1 of 14
Thread Starter 

Today has been a day of smoking. Got my smoker last night, seasoned it, and now i am attempting my first batch of cheese. Were smoking up some sharp cheddar, and some pepperjack. 

 

IMAG0114.jpg

 

As soon as the cheese is done, the turkey goes in. 

post #2 of 14
Thread Starter 

Well here is the cheese, 1.5 hours later. 

 

IMAG0115 (1).jpg

post #3 of 14

Looks good, time to cut the cheese!! 

post #4 of 14

Now comes the hard part- that 2 week wait while it ripens 

post #5 of 14

  It's looking good! Need me to watch it for you for that 2 weeks??

 

 

Mike

post #6 of 14

Nice color! I bet next time you'll smoke more than 2 chunks!

post #7 of 14

after my 1st round of cheese, i always  Cut it into 4 oz. blocks before smoking. Seems to me that the smoke penetrates better.

post #8 of 14

Yup, Waiting Sux!

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #9 of 14
Thread Starter 
Just out of curiosity and learning sake, why does the cheese sit for 2 weeks? I have read too let it sit, so I am, but I'm just wondering what proccess the cheese goes through in that to weeks.
post #10 of 14

It lets the smoke flavor permeate the cheese and mellow out.

If you taste the cheese when it comes off the smoker it taste like you are licking the inside of a smoker.

  2 weeks is the minimum i age smoked cheese and i have eaten some at 90 days that was even better.

post #11 of 14
great lookin cheese though
post #12 of 14
Quote:
Originally Posted by eman View Post

It lets the smoke flavor permeate the cheese and mellow out.

If you taste the cheese when it comes off the smoker it taste like you are licking the inside of a smoker.

  2 weeks is the minimum i age smoked cheese and i have eaten some at 90 days that was even better.


I hate the 2 week wait so I try to keep some smoked in stock all the time.  If you want some instant gratification you can smoke fresh mozzarella and eat it immediately kewl.gif

 

post #13 of 14
Quote:
Originally Posted by eman View Post

It lets the smoke flavor permeate the cheese and mellow out.

If you taste the cheese when it comes off the smoker it taste like you are licking the inside of a smoker.

  2 weeks is the minimum i age smoked cheese and i have eaten some at 90 days that was even better.



But I like the taste when I lick the inside of the smoker. But seriously, I'm glad i read that, I plan on doing cheese soon. What are the best kinds of cheese to smoke? 

post #14 of 14

The following seem to be the most popular 

Cheddar

Pepper Jack

Monterey Jack

Gouda 

String Cheese

Swiss

Mozzarella both fresh in water and bricks

 

But I have also seen 

Parmesan 

Cotija

Brie

Munster  

And a whole host of other cheeses. Just depends on what you like 

 

 

 

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