Cold smoking soft cheese?

poopypuss · Jan 25, 2012

I'll b getting my AMNPS on Thursday, so that means I'll be putting it to work on Friday, okay, Saturday... it'll be 45 and not raining.

I've successfully melted cheese in my Smoky Mountain before, and on my grills, but now I should be able to actually accomplish something.

My big question is, and yes, I've searched the forums, and actually read this entire section, can I smoke a soft cheese? Not can, how can.

I really want to do some Wally Mart Velveeta knock off (that'll make awesome Mac And Cheese) and some goat cheese.

Any advice?

Thanks.

Poop.

scarbelly · Jan 25, 2012

I have been very successful with soft cheeses. The key is to take them out of the wrapper and let them sit in the fridge for about an hour to "form a skin" so to speak. You also want to make sure to keep the temps low (around 60-70) in the box. You may have to add ice to do that.

Here are some Mozzarella posts I have done with the fresh soft mozzarella

http://www.smokingmeatforums.com/search.php?search=Mozzarella

poopypuss · Jan 25, 2012

Thanks!

I'll be adding some mixed nuts in there too now!

I wonder how cashews will turn out... the oil on those should really suck in the flavor.

poopypuss · Jan 25, 2012

Wow. it just clicked... pectile on cheese...that makes perfect sense.

SmokinAl · Jan 25, 2012

You could smoke butter with the AMNPS in 45 degree temps!

poopypuss · Jan 25, 2012

SmokinAl said:
You could smoke butter with the AMNPS in 45 degree temps!

If I freeze it first...

I'll post pics.

mballi3011 · Jan 25, 2012

I use a single hot plate and wood chunks. I can get smoke at about 70° with it almost that high outside.

venture · Jan 25, 2012

Most of my cheese smokes are done in fall, winter and spring.

I have done soft cheeses with no problem with the AMNS.

In summer, I have to smoke in the wee hours of the morning for cheese, and soft cheeses are out of the question.

Freezing cheese prior to smoking just doesn't sound right to me? Actually with some cheeses, freezing will turn the texture crumbly? But try it and let us know?

Good luck and good smoking.

scarbelly · Jan 25, 2012

poopypuss said:
Thanks!

I'll be adding some mixed nuts in there too now!

I wonder how cashews will turn out... the oil on those should really suck in the flavor.

My personal opinion is that nuts are much better hot smoked. I have done them both ways and the heat seems to open the nuts to absorb the spices and the smoke better. You can add some kosher salt, and some tomato and onion slices with the cold smoke to. Just make sure the cheese and salt are above the veggies

jjwdiver · Jan 25, 2012

I'm in constant 80 degree and do goat cheese quite often. I have resorted to placing it in a foil pan and breaking it apart for the smoking. I then put "packages" together in the food vacuum bags. Guess I could measure it but I dont care if one has more than the other...just squishes together. When I open it, I just plop a small "butter" knife on the plate next to it and have at it.

Smokes real easy and takes on great flavor! Cant speak to the velveta stuff, but same could apply using the foil pan.

John

poopypuss · Jan 27, 2012

Well, the AMPS came yesterday, and today it's being put to it's first test!

I followed directions for seasoning it, and well, the grill had to be turned on so some Mexican Grilled Cheese and Shrimp went with it

That's in a different thread

Next the cheese:

I went easy since this is the first time:

1 lb each of Mozzerella, Pepper Jack, Sharp Yellow Cheddar, New York Sharp White, and Jack

A block of Cracker barrel Aged Reserve, or Foot Cheese as my daughter calls it, and about of Amish Yogurt Longhorn I had in the fridge

Into the Smoky Mountain

Thin blue smoke.

It's maintaining at 53 a half hour into the smoke.

More to come.

scarbelly · Jan 27, 2012

Looking good so far - keep the qview coming

poopypuss · Jan 27, 2012

Will do!

teeznuts · Jan 27, 2012

You'll be hooked in 2 weeks when you get to eat this stuff.

poopypuss · Jan 27, 2012

2 hours in..1 row in the AMZNPS, 65 top temperature... but it still looks a little light to me, so I'm going to fill another row, and go for 4 hours.

graystratcat · Jan 27, 2012

Four hours is usually what I do for cold smoked cheese. Really depends on the ambient temps and the temp inside the smoker. Running your smoker a little hotter, say around 70-80* instead of 40-50* seems to give the cheese a darker color after about 4 hours in my VHO.

-Salt

poopypuss · Jan 27, 2012

I'm just running on the AZNPS, but it's doing great.

poopypuss · Jan 27, 2012

Funny how I lose letters the more Yuengling Lager goes in my gut...

poopypuss · Jan 27, 2012

Here's the results!

Looking at it now, I did get a nice color.

When I took it off, I didn't think I did.

I gotta give props to Todd, the AMNPS is awesome.

now the hard part... 2 weeks of pain.

but, the pieces that "fell off" were great!

scarbelly · Jan 27, 2012

That turned out great. The two weeks will go quickly if you just smoke something else

Cold smoking soft cheese?

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