Several questions on smoking cheese

kryinggame · Nov 8, 2012

Hey all, the weather is nice and cool here in Charlotte. I'm now ready to try and cold smoke some cheese. But as usual, I have quite a few questions and issues. Please help:

1 - I've seen so many posts. Do I or Do I not turn on my MES while cold smoking? If so, at what temperature do I smoke it. I've seen posts and qviews where folks are smoking at 100 degrees. I would think this will melt the cheese.

2 - I've also seen people using their ET-732's probed inside their cheese. If this is correct, what temperature would I take the cheese to.

3 - From what I've read, I should use ice inside of teh MES during the process and cold smoke for 4 hours. Is this correct?

4 - At Costoc's tonight, I saw 2 lbs of cheddar for about $5.99 a lb. What other types of cheese are good with Pitmaster pellets.

5 - After smoking, I'm going to wrap in them and store them in the fridge for a minimum of 2 weeks. But how long (after the resting period) can they last before getting moldy. I'm assuming smoked cheese can't be frozen but must be eaten within a few weeks. Is this right or wrong?

Thanks all!

s2k9k · Nov 8, 2012

kryinggame said:
Hey all, the weather is nice and cool here in Charlotte. I'm now ready to try and cold smoke some cheese. But as usual, I have quite a few questions and issues. Please help:

1 - I've seen so many posts. Do I or Do I not turn on my MES while cold smoking? If so, at what temperature do I smoke it. I've seen posts and qviews where folks are smoking at 100 degrees. I would think this will melt the cheese.

Don't turn it on, no heat is necessary.

2 - I've also seen people using their ET-732's probed inside their cheese. If this is correct, what temperature would I take the cheese to.

No need to measure IT, the ambient temp is all you need to know.

3 - From what I've read, I should use ice inside of teh MES during the process and cold smoke for 4 hours. Is this correct?

You would only need ice if you think the temps inside the smoker to go above about 85*.

4 hours is probably too long, time kind of depends on how much smoke flavor you want. If you are new to eating smoked cheese I would keep it mellow to begin. 2 - 2.5 hours should be plenty.

4 - At Costoc's tonight, I saw 2 lbs of cheddar for about $5.99 a lb. What other types of cheese are good with Pitmaster pellets.

Any kind of cheese that you like will be good.

5 - After smoking, I'm going to wrap in them and store them in the fridge for a minimum of 2 weeks. But how long (after the resting period) can they last before getting moldy. I'm assuming smoked cheese can't be frozen but must be eaten within a few weeks. Is this right or wrong?

If you vac seal and there is no air it will last for months or years. Air is what will cause mold to grow. A little mold won't hurt it, you can trim off the mold and eat the good cheese underneath. I have some in my fridge right now that has been there for 2 months and I plan on leaving it there for quite a few more. The longer it ages the better it gets.

Freezing cheese will make it real crumbly (is that a word?).

Thanks all!

kryinggame · Nov 8, 2012

Hey man, thank you.

I'm going to buy a few bricks of cheese tomorrow. I'm really excited about this.

tjohnson · Nov 8, 2012

Great Answer

All I would add is if the ambient is less than 45°, I turn my MES to 100°, let it warm up, and then turn it off. The residual heat will keep the internal temp of the smoker in the 70's.

You surely don't want to smoke cheese at 100°, but at temps under 45°, the cheese just does not seem to take on as much smoke

roadkill cafe · Nov 8, 2012

Dave's got you covered. I smoked some today with the Pitmaster's Choice. http://www.smokingmeatforums.com/t/130090/first-cheese-smoke-in-mes-w-q-view#

s2k9k · Nov 8, 2012

Good point Todd! We don't think about that down here but that is probably what Ted read about.

smokinhusker · Nov 9, 2012

I do it exactly as Dave and Todd explained!

kryinggame · Nov 9, 2012

Thanks all, I'm heading to Costco to pick up 2 bricks of cheese--Cheddar and maybe Colby Jack.

The weather will be in the 70's this weekend so I think it's perfect to try this out. Only problem is, waiting the darn few weeks until it's ready.

driedstick · Nov 9, 2012

X2 on Dave and Todd

Good luck and keep smoking

mb396 · Nov 18, 2012

Kryinggame thanks. You asked a couple questions I had for smoking cheese. I gotta get cracking on some for the holidays and scarbellys throwdown!

kryinggame · Nov 19, 2012

MB396 said:
Kryinggame thanks. You asked a couple questions I had for smoking cheese. I gotta get cracking on some for the holidays and scarbellys throwdown!

I've got 2 bricks of cheese in the fridge right now. I'm going crazy because they smell so dang good. The goal is to let them sit for 3 weeks, which will be on the 23rd. On that day, I'm going to cut a piece and then let them sit for an additional 3 weeks to a month.

jcurrier · Nov 19, 2012

1 - I've seen so many posts. Do I or Do I not turn on my MES while cold smoking? If so, at what temperature do I smoke it. I've seen posts and qviews where folks are smoking at 100 degrees. I would think this will melt the cheese.

Cant help there as I use a little chief and it has to be on to do my cheese, I do try to keep it under 90-100 though

2 - I've also seen people using their ET-732's probed inside their cheese. If this is correct, what temperature would I take the cheese to.

No need to temp the cheese, you will notice if it gets a bit warm- it melts a bit. I also try using low fat cheese, as less fat makes is less likely to melt

3 - From what I've read, I should use ice inside of teh MES during the process and cold smoke for 4 hours. Is this correct?

I used to use ice, but that was one more pan to clean

4 - At Costoc's tonight, I saw 2 lbs of cheddar for about $5.99 a lb. What other types of cheese are good with Pitmaster pellets.

Swiss, gouda, whatever cheese you like

5 - After smoking, I'm going to wrap in them and store them in the fridge for a minimum of 2 weeks. But how long (after the resting period) can they last before getting moldy. I'm assuming smoked cheese can't be frozen but must be eaten within a few weeks. Is this right or wrong?

I wrap mine in plastic wrap and store in a ziplock, we just finished some horseradish cheddar from last march

Over all have fun experimenting- I just did 8 pounds on Saturday for the upcoming holidays

Edited to add that I am in the northeast (Maine) so keeping things "cold" this time of year is not an issue

lght · Nov 24, 2012

If I smoke salmon and cheese together in my WSM would that be ok or would the flavor one one impart on the other?

kryinggame · Nov 28, 2012

So it's been over 2 weeks since I smoked 2 blocks of cheese.

Last night, I cut into each block because there's a delightful smoked smell coming from each block but I wasn't impressed. The cheddar still has a bitter taste to it. The Colby Jack is fine but nothing to go crazy over.

I guess I'll leave it for 2 more weeks.

By the way, the 2 blocks are in the fridge wrapped in a saran wrap/plastic wrap and a ziplock storage bag.

How long do ya'll keep your cheese in the fridge. By this time, I was expecting to taste something that would make me start screaming with delight. So far this is like winning the lottery but finding out that the winnings is only a dime.

lght · Nov 28, 2012

How big was the blocks you smoked? I think I left my cheese blocks too big. They where around 4x6 blocks of mozzarella and they did pick up a lot of flavor, but not as much as I tasted before. Also I think you need to smoke hard cheeses longer because they are more dense and it's harder for the smoke to penetrate deep into the cheese.

venture · Nov 28, 2012

Harder cheese will be best with a longer rest period than softer cheeses will require.

Good luck and good smoking.

kryinggame · Nov 28, 2012

So gents, should I put the cheese back into the smoker for a longer COLD smoke? They've been resting for about 2.5 weeks so far.

I originally cold smoked them for 2.5 hours using Pitmaster Pellets?

I don't know if cold smoking, resting, cold smoking and then resting will cause any problems.

By the way, will it affect anything if I have the blocks of cheese wrapped in saran wrap and in a bag? Or do ya'll skip the saran wrapping?

venture · Nov 28, 2012

Sounds to me like you are into the experimenting stage?

We all have our own taste.

The basics are readily available here from previous posts and the advice of experienced members.

Part of the fun is to experiment with things to get them to our own individual taste.

Good luck and good smoking.

lght · Nov 29, 2012

The best wrapper is a cheese wrapper or parchment paper and then a plastic bag in the warmest part of the fridge. I reuse my cheese paper and then put it in a tupperware and it will last for a month if not longer.

venture · Nov 29, 2012

Yes, the cheese purists say parchment paper or butcher paper.

That will work well and is great for cheese that will be used quickly until their next trip to the New York deli.

Try it both ways. Both sides have reasons for their method. Then make your own decision.

Good luck and good smoking.

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