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OK, I'll try smokin' cheese but, been burnt on smoked cheeses - Page 2

post #21 of 28
Quote:
Originally Posted by MountainHawg View Post

To be honest Eric, I hope it is as good as you and everyone else say. My wife thinks I was wasting my time but I do have hope it will be good. The peach smoke had a great smell too it, and I hope the cheese absorbed that flavor.

 

 

You can reassure your wife...she will enjoy these creations of yours, and I know you will, too. The resting/mellowing of the smoke is a lot of what brings it all together, unless you really like a strong smoke flavor, then straight out of the smoker would taste fine...it just won't be a deep smoke flavor with an even distribution throughout the cheese...more of a layer on the outside. The best part about smoking cheese is that it's like many other things we make...you can experiment and find what you like the most. Also, as far as that creosote flavor you described with the store-bought cheeses? That's the not going to happen with the AMNPS and dust or pellets...the smoke will just die if there's not enough draft to keep the smoke flowing a little nit...if the smoke can't move through the smoker, then you have trouble, but the pellets/dust will just die out if conditions lean towards stale smoke...at least that's been my experience so far (almost a year with them).

 

Hey, I just remembered I had a cheese thread running yesterday and was referred to this thread by Mr T...GREAT detailed info on smoking cheese, aging, storage...FAQ's to boot...highly recommend you take the time to read this as it answered many of my questions that I didn't event think of asking yet...he seems to be quite the cheese-head and a valuable source of info:

 

http://www.smokingmeatforums.com/t/123130/smoked-cheese-from-go-to-show-w-q-view

 

 

Eric

post #22 of 28

I did some cheddar and colby/cheddar with hickory pellets.  I did half for 2.5 hrs and the other half for 4.  It has been mellowing for over 3 weeks and it is pretty good.

post #23 of 28
Thread Starter 
Quote:
Originally Posted by forluvofsmoke View Post

 

You can reassure your wife...she will enjoy these creations of yours, and I know you will, too. The resting/mellowing of the smoke is a lot of what brings it all together, unless you really like a strong smoke flavor, then straight out of the smoker would taste fine...it just won't be a deep smoke flavor with an even distribution throughout the cheese...more of a layer on the outside. The best part about smoking cheese is that it's like many other things we make...you can experiment and find what you like the most. Also, as far as that creosote flavor you described with the store-bought cheeses? That's the not going to happen with the AMNPS and dust or pellets...the smoke will just die if there's not enough draft to keep the smoke flowing a little nit...if the smoke can't move through the smoker, then you have trouble, but the pellets/dust will just die out if conditions lean towards stale smoke...at least that's been my experience so far (almost a year with them).

 

Hey, I just remembered I had a cheese thread running yesterday and was referred to this thread by Mr T...GREAT detailed info on smoking cheese, aging, storage...FAQ's to boot...highly recommend you take the time to read this as it answered many of my questions that I didn't event think of asking yet...he seems to be quite the cheese-head and a valuable source of info:

 

http://www.smokingmeatforums.com/t/123130/smoked-cheese-from-go-to-show-w-q-view

 

 

Eric

Thanks Eric for the encouragement and the great link. Been a week almost and may try a stick this weekend. 

Gil

post #24 of 28
Thread Starter 
Quote:
Originally Posted by ScooterMagoo View Post

I did some cheddar and colby/cheddar with hickory pellets.  I did half for 2.5 hrs and the other half for 4.  It has been mellowing for over 3 weeks and it is pretty good.

Glad it's coming out good for you. I'll see how we did in awhile.
post #25 of 28
Thread Starter 

Sampled the mozzarella sticks yesterday (10 days) and they were quite good. Mild smoky flavor that was there, but gentle and nice. So far so good!

post #26 of 28
I think you will find the difference in taste from store bought smoked cheese and your home made smoke cheese to be likened to the difference betwwen a good Tuna steak and a Carp thats been lying in the sun for a week. One's just nasty................The other............Fabulous!
post #27 of 28
Thread Starter 

Sampled the three varieties after 23 days. The hhot pepper cheese took the smoke in nicely and tasted quite good. My wife had a hard time detecting the smoke in the Gouda and cheddar. Overall, we were surprised that the smoke flavor was so light. It was tasty for sure but as I have read, the harder the cheese, the harder it is to get good smoke penetration. Will give it another week, then will start eating it up.   

post #28 of 28

Sounds like things are coming around for both of you, good job and enjoy.

Tom

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