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Woke up to this!

post #1 of 12
Thread Starter 

Glad I bought the AMNS.....This is what I woke up to today! Muenster,Swiss, Cheedar,Mozzarella&pepperjack....Now the wait begins!!!todays smoke 001.jpg

post #2 of 12

Nice!...JJ

post #3 of 12

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

post #4 of 12

The waiting is the hardest part!!!!  (-- to quote Tom Petty...)  pot.gif  Looks great, though!

post #5 of 12

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

post #6 of 12
Quote:
Originally Posted by bossk4hire View Post

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


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
 

 

post #7 of 12
Thread Starter 

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

post #8 of 12

Nice looking cheese there.

post #9 of 12

You gunna love that!

 

Good luck and good smoking.

post #10 of 12

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

post #11 of 12
Quote:
Originally Posted by DaveOmak View Post


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
 

 

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!

 

post #12 of 12
Thread Starter 

Here's the pepperjack sat 2 weeks.....Sorry too long LOLtodays smoke 006.jpgtodays smoke 007.jpgtodays smoke 008.jpg

With yesterdays smoked steelhead YUM YUM GOOD EATING!!!

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