First cheese smoke (Q-view)

jdboes

Newbie

Original poster

Nov 22, 2010

28

10

Missoula Montana

• Mar 3, 2012

• #1

Recieved my AMNPS this week so had to try some cheese.  I tried sharp cheddar, pepper jack, Gouda, extra sharp white cheddar, and fresh mozzarella.

They spent two and a half hours in the smoke.  Not a huge change in color but they smelled great.

Sealed them up and am now not so patiently waiting two weeks to try them.  Except the fresh mozzarella from what I have read on the site here it should be good to eat the next day.

 

ronrude

Meat Mopper

Dec 16, 2011

292

12

Muscatine, Iowa

• Mar 3, 2012

• #2

Looking good.  No worries with cheese when the amnps is on the job.  The waiting is the only problem.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Mar 3, 2012

• #3

Now that some good looking cheeses. Now you just have to wait.

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Mar 3, 2012

• #4

can you tell me about each cheeses flavor? My first and only chunk of cheese was a piece of provolone I aged for 6 months and smoked for 6 hours. It was quite awesome but I believe there is a fine balance between smoke & cheese. Tell me about the fresh MOZ?!  Also, what do you do with your smoked cheeses? THANKS!

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Mar 3, 2012

• #5

ONE last Q, how long does everyone like to bloom their cheese? I'm really curious as to soft and hard cheeses.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Mar 3, 2012

• #6

Great looking cheese smoke. As soon as the fresh mozzarella is chilled it is ready to go. I first experienced this cheese in NY delis who make their own cheese and smoke it.

The rest of it will take 2 weeks or more.  

 

hps6607

Newbie

Mar 4, 2012

15

10

• Mar 4, 2012

• #7

Looks good . I need to try smoking some cheese

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Mar 4, 2012

• #8

looks good now the hard work waiting for 2 weeks

 

jdboes

Newbie

Original poster

Thread starter

Nov 22, 2010

28

10

Missoula Montana

• Mar 5, 2012

• #9

Well to answer your questions I am not really sure what I will do with the hard cheese once there done but I am sure it will not be hard to figure something out after I taste them. Here is what I have done with the mozzarella, some french bread, basil, pepperoni and, marinara sauce because french bread pizza never hurt anyone.

and cooked

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Mar 5, 2012

• #10

Cheese looks great and the waiting is the hardest. Now that french bread pizza looks awesome!

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Mar 6, 2012

• #11

I may have just drooled a bit.....

 

herms

Fire Starter

★ Lifetime Premier ★

Jul 28, 2011

74

11

Canton, South Dakota

• Mar 7, 2012

• #12

I eat my smoked cheese quite a bit just as snacks I will slice it up for crackers or have a few chunks with a glass of beer while watching a game.  Also I have made mac and cheese, put on tacos, mixed into burger meat along with bacon, and my favorite mixing into crab and cheese stuffed shroms.

 

oregon smoker

Smoking Fanatic

Mar 16, 2007

808

50

Back to Oregon and Next to the Smokers

• Mar 16, 2012

• #13

Looks Great! we use the smoked prety much interchangable wherever you would have a non smoked cheese,,,,the sky is the limit.

Tom

 

tjohnson

Smoking Guru

Moderator

OTBS Member

SMF Premier Member

Insider

Dec 29, 2009

5,600

139

Savage, MN

• Mar 16, 2012

• #14

Success!

Try stuffing a burger with smoked cheese, and throw it on the grill

Todd