First time trying Cheese!

nekramp

Smoke Blower

Original poster

Nov 30, 2011

78

12

Brentford, SD

• Oct 21, 2012

• #1

Trying my first go at smoking some cheese.  Not quite sure if i'm doing it right or how long to smoke but i figure i will wing it!  I'm using oak, hickory, peach blend in my AMNPS.  I didn't have enough pellets of just one to fill the smoker so i blended them together, hope it turn out alright!  (I got 25 pounds of pellets ordered from Todd already and should be here soon hopefully!)  I put the cheese on the smoker at 9:50 and plan on taking it off sometime early afternoon!  Any suggestions would be great since i have never tried cheese yet!!

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• nekramp
• Oct 21, 2012

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• nekramp
• Oct 21, 2012

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• nekramp
• Oct 21, 2012

Temp was 45 this morning and i just checked it and it was up to 55!

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Oct 21, 2012

• #2

Looks like a great start

 

rdknb

Master of the Pit

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Jan 23, 2010

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Chester (Kent Island), Md

• Oct 21, 2012

• #3

the hardest thing for me on cheese is the wait lol

 

xutfuzzy

Meat Mopper

OTBS Member

Sep 14, 2006

232

43

Cincinnati, Ohio

• Oct 21, 2012

• #4

Good stuff!  For my bush-league advice, I would say to start with only 3 hours of smoke.  I did three the first time, and this week for my second cheese smoke I knocked it down to 2.  In about a month I'll find out if I need to go back up to 2.5 or 3 hours.

 

roller

Smoking Guru

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Mar 10, 2010

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N.E. Louisiana

• Oct 21, 2012

• #5

Nice ! its my new hobby !

 

nekramp

Smoke Blower

Original poster

Thread starter

Nov 30, 2011

78

12

Brentford, SD

• Oct 21, 2012

• #6

Took the cheese out a little after 3 hours in smoke! now onto the wait!  I vacuum sealed the cheese to store in fridge, is this a good idea or the right thing to do?

 

xutfuzzy

Meat Mopper

OTBS Member

Sep 14, 2006

232

43

Cincinnati, Ohio

• Oct 21, 2012

• #7

nekramp said:

Took the cheese out a little after 3 hours in smoke! now onto the wait!  I vacuum sealed the cheese to store in fridge, is this a good idea or the right thing to do?

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It is what I see most everyone who smokes cheese does, and it is what I have been doing.  I use a Sharpie to write the date on the bags to know when I am allowed to start consumption.  Today I had a smoked marbled cheddar from 9-2-12, and it was awesome.  When I ate the cheeses that had only been "resting" for 3-4 weeks they were still a little harsh but improved dramatically as they approached room temperature.  Now the cheeses from that date are much better right out of the fridge.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Oct 21, 2012

• #8

The more time you can give the cheese in the fridge the better it will be 

 

driedstick

Smoking Guru

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Nov 3, 2011

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N. Central Idaho

• Oct 23, 2012

• #9

Looks good

 

roller

Smoking Guru

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Mar 10, 2010

6,040

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N.E. Louisiana

• Nov 12, 2012

• #10

Have you tried any of your smoked cheese ?