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First Cheese.

post #1 of 15
Thread Starter 

Well I got my AMZNPS in the mail the other day and guess what? I'm smoking some cheese. I have Sharp Cheddar, Mild Cheddar, Colby, Colbyjack, Pepper Jack, Fresh Mozz, and String Cheese. I threw a foil boat of Kosher Salt where I had room as well. For my wood I'm using Hickory, Maple, and Cherry. She is making TBS right now. I didn't take pre smoke pictures because well, who hasn't seen cheese before. 

post #2 of 15

Good luck on the cheese!

 

Thanks for reminding me?  I have a few pounds in the fridge.  We are getting cool and rainy weather here right now.  I was supposed to be smoking cheese tonight, but we still have a couple of days for cool weather so no ice will be needed.

 

Show us some pics when you are done!

 

Good luck and good smoking.

post #3 of 15
Man I love smoked cheese. Can't wait to see some pics


Have fun and Happy smoking
post #4 of 15
Quote:
Originally Posted by tyotrain View Post

Man I love smoked cheese. Can't wait to see some pics


Have fun and Happy smoking

X 2 on that !
post #5 of 15
Thread Starter 

Alright here is the CView I think I captured enough to get you all to full drool.

 

Smoked Kosher Salt

Here is the Fresh Mozzarella and String Cheese, This was only in for an hour and a half.

Moz

All Packed up.

String cheeese

Here is the Provelone.

Provelone

Packed up

Prov Vac

Here is the PepperJack as you can see the one on the right got a little Cajun no biggie.

Pepper Jack

The Mild Cheddar.

Mild Cheddar

All packed up

Mild Pepper Vac

Sharp Cheddar.

Sharp Cheddar

Packed up

Sharp Vac

Colby

DSC_0109.JPG

Colby Jack

Colbyjack

The two united as one

Double Colby/Jack Vac

post #6 of 15

icon_cool.gif

Now that stuff looks awesome to me.

post #7 of 15

Now for the wait!

 

Let me know what you think about the sharp cheddar?

 

I have found that when smoked I can handle a medium cheddar, when for fresh I much prefer the sharpest cheddar I can afford.

 

Good luck and good smoking.

post #8 of 15
Thread Starter 

Ah yes the wait, on the plus side I will be in IL all week next week so I wont be tempted to try it. I had some of the string cheese today and that was pretty good, well see about after a week.

 

post #9 of 15

You know you don't have to wait on the fresh mozzarella - in fact it is best once it is cool on the day of the smoke. I always use it within a few days of smoking as it starts to go down hill a bit after that. 

 

post #10 of 15
Thread Starter 

Scar Ill keep that in mind, thanks.

post #11 of 15

Is that salt in the first pic?

post #12 of 15

Question about the salt ???  I haven't heard of that before - What is smoked salt used for and what does smoking do to the salt ?

post #13 of 15

Smoked salt can be used like regular salt - it just adds another level of flavor. The salt absorbs a light smokey flavor.  

post #14 of 15
Thread Starter 

AK1 yes that is salt in the first pic. I had some free space so I decided to throw some Kosher Salt in the mix.

post #15 of 15
Thread Starter 

The Pepper Jack is delicious, and mild cheddar is going into some Brat Casserole.

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