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First try at cheese

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bamafan

bamafan

Smoking Fanatic
Original poster
OTBS Member
Jun 4, 2008
823
25
Crestview Fl
Finally broke down and bought an amazing
Smoker after the gathering to bild a smoke house. The cheese everyone brought was so good I had try try
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Cheddar, Colby jack, Gouda, pepper jack, and Jalapeño havarti. Might have been a little much for the first try but I decided to roll the dice.
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image.jpg

Firing up the amazing.
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Smoked for 2 hours and didn't have any color so I kept going.
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Letting cool down then vacuum pack
And to the fridge for 2-3 weeks. Thanks for
Looking and for all the great knowledge on this forum
 
I checked on mine from 3/18 last nite.  I think I am going to pull mine out to taste test during our Memorial Day party this year.

Kat
 
They look great. I smoked several kilos of mixed cheese last night too. The taste of home smoked cheese is unbeatable.

Don't let the colour fool you though as the smoke flavour and the colour are not necessarily linked. If you have good smoke in the chamber do not be tempted to go over 3 hours or it will probably taste over-smoked. If you are expecting it to look like the smoked cheese that you buy in the supermarket then you will need to add a food colour just as they do!

For the first attempt you have chosen a wide selection of cheese and they all look good. As a general rule I find the mature cheddar style cheeses usually smoke the best. Don't go for something that already has too much flavour as you can find that the smoke competes with it rather than compliments it. Keep trying different combinations and you will find what you prefer.

Once smoked leave the cheese on a rack for an hour so that any moisture from the smoker can dry off. Wrap in cling film and place in the fridge for a week or so. Once mellowed you can taste it before you vac pack it. If you have produced more than you can eat immediately then freeze some. When you get it out again in 3 months time you will not be able to tell that it has been frozen.
 
Thanks for the advice Wade. I think I over did it this time. The color got me from looking at every ones pictures. I tasted a small bit that broke off and was kinda bitter. I hope it mellows out in the next few weeks so it is at least eatable. May have need to clean the MES also? We'll know in a couple of weeks. Next time I'm only going for 2 hours. Live and learn!
th_crybaby2.gif
 
BAMAFAN said:
Thanks for the advice Wade. I think I over did it this time. The color got me from looking at every ones pictures. I tasted a small bit that broke off and was kinda bitter. I hope it mellows out in the next few weeks so it is at least eatable. May have need to clean the MES also? We'll know in a couple of weeks. Next time I'm only going for 2 hours. Live and learn!
th_crybaby2.gif
Click to expand...
I think you'll be alright, it always tastes real strong and a little bitter right out of the smoker, you'll be surprised how much it will mellow in a couple of weeks!
 
BAMAFAN said:
Thanks for the advice Wade. I think I over did it this time. The color got me from looking at every ones pictures. I tasted a small bit that broke off and was kinda bitter. I hope it mellows out in the next few weeks so it is at least eatable. May have need to clean the MES also? We'll know in a couple of weeks. Next time I'm only going for 2 hours. Live and learn!
th_crybaby2.gif
Click to expand...
nice job on the cheese. it will mellow with time. it is almost always bitter at first. i try to never get below a couple of months supply. most everyone who has tried mine says pepper jack is the best. i like it all. but i do agree.

happy smoken.

dadid
 
Ah Grasshopper you can never smoke too much cheese
biggrin.gif
  Don't judge the outcome too soon it never tastes good right after it comes out of the smoker. It has to sit and let the flavor meld after 2 weeks in the fridge it will taste much different. I find about 3 hours to be right for our tastes
 
Hi Bamafan

Try to make a point of not trying any of the cheese when it first comes out of the smoker as it always tastes a little bitter. As others have posted, let it mellow in the fridge for a week or so to let time work its magic and then you should notice a big difference.

Next time you smoke you may want to try taking a large block of cheese and portion it into pieces about the size that you show in your pictures - or maybe a little smaller. Put them all in together but try smoking them for different times - 1 hour, 2 hours, 3 hours and maybe 4 hours. Leave them to mature in the fridge for a week before trying and then see just how much smoke you prefer. It is important to try this with cheese from the same block in order to only compare the effects of the smoking time. I find that most people prefer between 2 and 3 hours but it will depend on individual tastes and the type and density of your smoke.

It can also be useful to pull a few blocks out early from every smoke for use in the more delicate meals. Some dishes benefit from cheese with just a subtle hint of smoke rather than the full smoke flavour.
 
I used a small tin contain and cut up the cheese and added peppers to it.i always hear that you do not want the cheese to melt.I keep the heat way down but melt the cheese then put the block of cheese in frig and let it cool. The smoke goes through out the cheese and taste good .Am I the only one doing this?? My friends tried it and liked the taste
 
I use pit master blend pellets smoke for 2 - 2.5 hrs. wipe moisture away and vac seal, some of the cheese i served at last years NF gathering was a year old. Never have found the need to freeze if it's vac sealed. I cut all cheeses into 4 oz blocks . Reason being ,i can eat 4 oz in one sitting.

 I did find some 4 year old cheddar at sams and smoked it. won't waste that good cheese again as before smoke it was some of the best cheese i had tasted. After it just tasted like smoked xtra sharp cheddar.
 
Atta boy Tim... you'll love the cheese... I don't know If anybody said it yet or not... but ya gotta let it rest for a minimum of 2 weeks... more is better... The bitterness will be gone after the rest.... :biggrin:

As far as your smokehouse.... have ya found a pressure reg. with needle valve and orifice yet ? if not, I just picked one up today at Lowes... it's for the big steamer pot burners... here's the link

http://www.lowes.com/pd_83441-1337-...propane+tank+regulators+with+hoses&facetInfo=
 
Yes Eman I have found that too. Smoking a mediocre cheese will usually make it better but smoking a good full flavoured matured cheese can actually detract from it.
 
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