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Smoked Cheese - The Sequel

post #1 of 21
Thread Starter 

Time to smoke it up again. This time added a couple different ones. The Garlic Pesto Monterey Jack should be interesting. Tasted good without the smoke. Also, a dozen mozzarella sticks but I think we all know what they look like. Giving them about 2 hours of Pitmaster's Choice. Warm day so I added a couple frozen water bottles. Started at 79* inside and dropped to 75* in 30 min.

 

1000

 

 

post #2 of 21
Thread Starter 

All finished smoking, packaged and cleaned up. Total time in smoke was 2 hours 15 minutes. AMNPS burned purrrfect TBS the whole time and only 1/2 of a row used. Highest temp was 81* even with 2 quart size frozen bottles of water inside and pretty windy. Now for MORE waiting. Gotta order some peach pellets from Todd. Really want to try them on the next batch.

 

1000

 

1000

post #3 of 21

Okay---Steve....you are killing me here!  drool.gif

post #4 of 21
Thread Starter 

I'm sure Big Poppa would love it if you fed him some cheese. ROTF.gif

post #5 of 21
Probably would! I haven't tried any low temp stuff yet. Only been smoking since Memorial Day this year. Have lots to learn and try.

We do love cheese in this house....so I may try it! You got me to do ABT's....and they were a big hit too!icon14.gif
post #6 of 21

Looks Great Roadkill!!! You will love the peach pellets, they are soooo smoooth on the cheese!

post #7 of 21

Cheese looks good...I have been eating the heck out of mine. I think I have 20lbs left..

post #8 of 21
Quote:
Originally Posted by Roller View Post

Cheese looks good...I have been eating the heck out of mine. I think I have 20lbs left..

That's all??? You better get busy!!!

post #9 of 21

I'm In!

Never smoked Swiss Cheese

Does it need to rest for a couple weeks like cheddar or can you eat it right away like mozzarella?

No Creosote! A-Maze-N Smokers

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post #10 of 21
Quote:
Originally Posted by S2K9K View Post

That's all??? You better get busy!!!

I know I have really been eating more than I should..but I can`t stop...somebody Help me !!!!!

post #11 of 21

Todd I am letting mine rest. 2 months now and have not tasted it yet...

post #12 of 21
Quote:
Originally Posted by Roller View Post

I know I have really been eating more than I should..but I can`t stop...somebody Help me !!!!!

With 20 lbs left we can all come over and "help you" eat it!

post #13 of 21
Quote:
Originally Posted by S2K9K View Post

With 20 lbs left we can all come over and "help you" eat it!

Bring Beer !

post #14 of 21
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Probably would! I haven't tried any low temp stuff yet. Only been smoking since Memorial Day this year. Have lots to learn and try.
We do love cheese in this house....so I may try it! You got me to do ABT's....and they were a big hit too!icon14.gif

Well, from what I've seen so far, yer doin' real good there Kat. Trust me, the cheese is easier than the turkey you just did. The hardest part is waiting!!! That's why I do some mozz sticks to hold me over but they just seem to vanish. Must be a gremlin (or maybe Roller) in my fridge.

 

Quote:
Originally Posted by S2K9K View Post

Looks Great Roadkill!!! You will love the peach pellets, they are soooo smoooth on the cheese!

Thank you, Dave. One of these days I'll order some peach and apple. So far all the cheese has been with PMC. Didn't think oak would be too good on it.

 

Quote:
Originally Posted by Roller View Post

Cheese looks good...I have been eating the heck out of mine. I think I have 20lbs left..

Thanks Roller. So, with 20 lbs left, does that mean you've eaten 100 lbs? ROTF.gif Question, if I wanted to ship some up north (from S. FL) would I need to put it on dry ice? It's vacuum sealed.

 

Quote:
Originally Posted by TJohnson View Post

I'm In!

Never smoked Swiss Cheese

Does it need to rest for a couple weeks like cheddar or can you eat it right away like mozzarella?

This is a first for me too. Heck, the mozz sticks are the only ones I've allowed myself to dig into. But, being it's much softer than cheddar I may not wait as long.

 

 

Quote:
Originally Posted by Roller View Post

I know I have really been eating more than I should..but I can`t stop...somebody Help me !!!!!

No such thing as too much cheese.

 

Quote:
Originally Posted by Roller View Post

Todd I am letting mine rest. 2 months now and have not tasted it yet...

Not sure if I can hold out that long. The only thing that's helping me stay strong is I have it on a lower shelf, in the back. If I can't see it, I won't be tempted. Well, usually.

 

Quote:
Originally Posted by S2K9K View Post

With 20 lbs left we can all come over and "help you" eat it!

I'm in!!! Dave, you're close enough I can pick you up on the way thumb1.gif

 

Quote:
Originally Posted by Roller View Post

Bring Beer !

No prob!! Lots of it. cheers.gif

post #15 of 21

I feel like I have eaten 100lbs of it...lol

post #16 of 21

My wife showed me a piece of muenster cheese that I had cut and it was interesting how much the smoke really does for mold preservation. The open end that I had cut a few weeks before had almost an 1/8" ribbon of non moldy cheese around the outer edge where the smoke had penetrated from the outside. Inside of that was solid mold. I should have taken a picture...............tossed it.

post #17 of 21

Nice job and smoked Swiss is outstanding on Reubens!!!! I did some Jarlsberg too and it was great just on a cracker.

post #18 of 21
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post

My wife showed me a piece of muenster cheese that I had cut and it was interesting how much the smoke really does for mold preservation. The open end that I had cut a few weeks before had almost an 1/8" ribbon of non moldy cheese around the outer edge where the smoke had penetrated from the outside. Inside of that was solid mold. I should have taken a picture...............tossed it.

I've heard this.

post #19 of 21
Looks great... Still have a week to try my first run....
post #20 of 21
Thread Starter 
Quote:
Originally Posted by jarjarchef View Post

Looks great... Still have a week to try my first run....

Thank you jarjar. Let us know how you like it, what you might do differently, etc.

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