Woke up to this!

capntrip

Smoking Fanatic

Original poster

Jan 10, 2012

338

14

Minneapolis, Minnesota

• Feb 16, 2012

• #1

Glad I bought the AMNS.....This is what I woke up to today! Muenster,Swiss, Cheedar,Mozzarella&pepperjack....Now the wait begins!!!

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

22,172

7,150

• Feb 16, 2012

• #2

Nice!...JJ

 

scarbelly

Gone but not forgotten. RIP

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Jul 26, 2009

14,315

73

• Feb 16, 2012

• #3

Looks like it came out great. Now comes the hard part 

 

adiochiro3

Master of the Pit

OTBS Member

Apr 19, 2010

2,088

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Bay Area, CA

• Feb 16, 2012

• #4

The waiting is the hardest part!!!!  (-- to quote Tom Petty...)  

  Looks great, though!

 

bossk4hire

Newbie

May 9, 2011

26

10

Greer SC

• Feb 16, 2012

• #5

I have never smoked cheese. But they look great..... what is this "waiting" about/for?

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Feb 16, 2012

• #6

bossk4hire said:

I have never smoked cheese. But they look great..... what is this "waiting" about/for?

Click to expand...

BossK, afternoon,  Waiting... is for the "blooming process".... It allows the smoke to penetrate throughout the block of cheese.... It makes the smoke flavor milder.....  Most folks vacuum pack the blocks and let rest in the fridge for 2 weeks or more.....   With a good vac-pack the cheese should be good for a year or more.... Mine never lasts that long so I really don't know what I'm talking about... LOL....  Dave
 

 

capntrip

Smoking Fanatic

Original poster

Thread starter

Jan 10, 2012

338

14

Minneapolis, Minnesota

• Feb 29, 2012

• #7

The swiss and Monterey jack are really good!!!! Nice smoky flavor!!

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Feb 29, 2012

• #8

Nice looking cheese there.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Feb 29, 2012

• #9

You gunna love that!

Good luck and good smoking.

 

ronrude

Meat Mopper

Dec 16, 2011

292

12

Muscatine, Iowa

• Feb 29, 2012

• #10

Nice.  I know I don't regret my purchase.  I have a 3lb slab of bacon curing so I can play with it again. 

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Feb 29, 2012

• #11

DaveOmak said:

BossK, afternoon,  Waiting... is for the "blooming process".... It allows the smoke to penetrate throughout the block of cheese.... It makes the smoke flavor milder.....  Most folks vacuum pack the blocks and let rest in the fridge for 2 weeks or more.....   With a good vac-pack the cheese should be good for a year or more.... Mine never lasts that long so I really don't know what I'm talking about... LOL....  Dave
 

Click to expand...

Hey, awesome info. I've never research cheese smoking yet on here but the other day I threw a piece of my 2 month aged provolone in the smoker and I just cooled it real quick and ate half of it. It was great but had a small smoke ring and the middle was pretty much lacking any smoke flavor. I never thought to bloom my cheese!

 

capntrip

Smoking Fanatic

Original poster

Thread starter

Jan 10, 2012

338

14

Minneapolis, Minnesota

• Mar 1, 2012

• #12

Here's the pepperjack sat 2 weeks.....Sorry too long LOL

With yesterdays smoked steelhead YUM YUM GOOD EATING!!!