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Week 6 Cheese Smoke Inspired by Smoke-inator - Page 3

post #41 of 88
Quote:
Originally Posted by S2K9K View Post

Watch the weekly ads, most stores post them online. I look at every store in my area every week and stock up on whatever when I see good prices!
post #42 of 88
Thanks I will watch online ads.
post #43 of 88

Remember to price match.

Happy smoken.

David

post #44 of 88

Got a sale paper right here:

 

Boar's Head Monterey Jack----------------------------------$7.99 LB

Boar's Head Pepper Jack-------------------------------------$7.99 LB

Giant Provolone---------------------------------------------------$5.99 LB

Nature's Promise (All Varieties)-----------------------------$4.79 for 8 ounce pkg.

BelGioloso Mozzarella-----------------------------------------$5.99 LB

 

 

This is the same store "Giant" where I get Prime Rib (Choice) on sale for $4.99.

 

 

Bear

post #45 of 88
Quote:
Originally Posted by Bearcarver View Post

Got a sale paper right here:

 

Boar's Head Monterey Jack----------------------------------$7.99 LB

Boar's Head Pepper Jack-------------------------------------$7.99 LB

Giant Provolone---------------------------------------------------$5.99 LB

Nature's Promise (All Varieties)-----------------------------$4.79 for 8 ounce pkg.

BelGioloso Mozzarella-----------------------------------------$5.99 LB

 

 

This is the same store "Giant" where I get Prime Rib (Choice) on sale for $4.99.

 

 

Bear

Sounds like i need to send you some cheese and you send me some Prime Rib

David

post #46 of 88
Quote:
Originally Posted by FWIsmoker View Post

I don't need to convince you all but you can take a inexpensive simple block of cheese, smoke it and it transforms into a upper tier cheese....Which is why i get my cheese at Aldi.  I'll have to check how much it is per pound but i can tell you that it's way less than $ 8. 

My wife just got another 5 pounds of Tillamook medium cheddar yesterday at Costco for less than $15.00.

 

I prefer the Tillamook brand partly because, it has a better vacuum seal than the Kirkland brand.

 

                                                                                   Tillamook Cheese

              Type                                                                        Aged                                                         Uses

Medium Sharp Cheddar                                                    60 days                                           snack, sandwich, main dish

Sharp Cheddar                                                                 Nine + months                                    appetizer or main dish

Reserve Extra Sharp                                                            2 years                                            gourmet side dishes

                                                                                                                             compliments smoked salmon and homemade sauces

Vintage White Extra sharp Cheddar                                     2 + years                                      companion to fruit and wine

Vintage Medium White Cheddar                                        100 + days                                        well with fruit and wine

Monterey Jack                                                                                                                                 topping on any dish

Pepper Jack                                                                                                                        southwest recipes, snack with crackers

Swiss                                                                                                                                                 burgers and soup

Colby                                                                                                                               sandwiches appetizer with crackers or bread

 

Tom

post #47 of 88

Hi Disco, I've been following your post with keen interest.  I'm a complete novice regarding  cold smoking.  Can I ask if any of the cheese's you've smoked, dried out any, can you still slice them?  Not that any drying out is bad, I've had cheddar unwrapped in my fridge that's nearly broken a tooth when I bit into it.  Tasted good too.

 

Gary

post #48 of 88
Quote:
Originally Posted by Gary Morris View Post

Hi Disco, I've been following your post with keen interest.  I'm a complete novice regarding  cold smoking.  Can I ask if any of the cheese's you've smoked, dried out any, can you still slice them?  Not that any drying out is bad, I've had cheddar unwrapped in my fridge that's nearly broken a tooth when I bit into it.  Tasted good too.

 

Gary

Gary, your question was to Disco, but maybe I can help.

After smoking, your cheese should be sealed in some manor.  It can be vacuum sealed, cling wrapped, waxed or oiled.  This keeps air from drying out the cheese and helps in the prevention of mold.

 

If your cheese is hard and or crumbly allow it to come to room temperature before slicing.  If it is very hard, it can be grated for various dishes or salads.

 

 If you missed it above, maybe the following will help.

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

 

Tom

post #49 of 88

Thanks Tom for the advice, I have a Vac packer that doesn't get much use, I'll dig it out.  I did miss the link so I'll take a look, thanks again.

 

Gary

post #50 of 88
Thread Starter 
Quote:
Originally Posted by Gary Morris View Post

Hi Disco, I've been following your post with keen interest.  I'm a complete novice regarding  cold smoking.  Can I ask if any of the cheese's you've smoked, dried out any, can you still slice them?  Not that any drying out is bad, I've had cheddar unwrapped in my fridge that's nearly broken a tooth when I bit into it.  Tasted good too.

 

Gary

HI Gary, I would follow Tom's (Mr T 59874) advice over mine. He has way more expertise than I do. This is only my second cheese. On my first one, I smoked it on a dry day over a block of ice and the texture was fine. I then wrapped it in cellophane and put it in a ziploc bag for 3 weeks before I tried it and the texture was fine.

 

On this one it is damp outside as well as being over a block of ice and there is no drying and there is fine texture as I am wrapping and sealing it. I will post how that turns out as I do tastings at 2, 4 and 6 weeks.

 

Disco

post #51 of 88

Been smoking cheese for a few years. I still have a couple of 4 oz blocks from my second batch. 16 - 18 months aged. Two hrs w/ AMNPS is plenty for 4 oz blocks. . Bought 15 lbs kraft in 8 oz blocks today. On sale @ $2.50 each. The reason i do 4 oz blocks is because i can sell 4 oz for $3. and i can eat 4 oz in one sitting.

post #52 of 88
Quote:
Originally Posted by Disco View Post

HI Gary, I would follow Tom's (Mr T 59874) advice over mine. He has way more expertise than I do. This is only my second cheese. On my first one, I smoked it on a dry day over a block of ice and the texture was fine. I then wrapped it in cellophane and put it in a ziploc bag for 3 weeks before I tried it and the texture was fine.

 

On this one it is damp outside as well as being over a block of ice and there is no drying and there is fine texture as I am wrapping and sealing it. I will post how that turns out as I do tastings at 2, 4 and 6 weeks.

 

Disco

 

Thanks Disco, I've been following your excellent threads, thank you.

 

Gary

post #53 of 88
Thread Starter 

Thanks, Gary. Excuse me while I blush!

 

Disco

post #54 of 88
I know I'm really late to this thread, work has been crazy but I'm on vacation and catching up.

I'm usually not the guy to inspire anyone but, I'm glad you saw my post and got er done!

I decided to take a few of mine on vacation to let my parents and brothers try it out. Everyone loved it especially the pepper jack and the aged cheddar. I couldn't tell a big difference on 3 v 4 hours except with the Swiss, I liked the 4 hours better.

Now the greatest problem I have is temperature control in the NC summers...I've got 7 lbs ready for a day when it's cooler at night to smoke enough to last...I think I'll do 15-20 lbs in the winter!
post #55 of 88
Thread Starter 
Quote:
Originally Posted by Smoke-inator View Post

I know I'm really late to this thread, work has been crazy but I'm on vacation and catching up.

I'm usually not the guy to inspire anyone but, I'm glad you saw my post and got er done!

I decided to take a few of mine on vacation to let my parents and brothers try it out. Everyone loved it especially the pepper jack and the aged cheddar. I couldn't tell a big difference on 3 v 4 hours except with the Swiss, I liked the 4 hours better.

Now the greatest problem I have is temperature control in the NC summers...I've got 7 lbs ready for a day when it's cooler at night to smoke enough to last...I think I'll do 15-20 lbs in the winter!

It was just the kick in the pants I needed!

 

I look forward to you posting on the major cheese smoke.

 

Disco

post #56 of 88
Thread Starter 

As per my earlier comments in this post, I have tried the cheese after letting it rest for 2 weeks.

 

 

Of course, the first slice was pretty smoky but was actually quite good! The second slice was a nice smoky flavour, The AMNPS does give a better flavour. My wife still found the smoke taste a little rough so we will try again in 4 weeks. Will post again then!

 

Disco

post #57 of 88
Quote:
Originally Posted by Disco View Post

As per my earlier comments in this post, I have tried the cheese after letting it rest for 2 weeks.

 

 

 

Of course, the first slice was pretty smoky but was actually quite good! The second slice was a nice smoky flavour, The AMNPS does give a better flavour. My wife still found the smoke taste a little rough so we will try again in 4 weeks. Will post again then!

 

Disco

 

People misunderstood my earlier comments on resting time. I had some in my fridge for up to a year too. My only point was we never used to wait 6 weeks to eat some, or even try some.

In my opinion, not waiting longer than a week is not too good. Waiting 2 weeks is good stuff. Then it gets better at 3 & 4 weeks. Then any longer than 4 weeks it might be better than 4 weeks, but not noticed by anyone here.

 

Nobody eats it all at 2 weeks, so everybody eats some later. However not even tasting some before 6 weeks is beyond reason.IMHO

 

Be interesting to see your findings, Disco.

Thanks for the report !!!

 

Bear

post #58 of 88
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

 

People misunderstood my earlier comments on resting time. I had some in my fridge for up to a year too. My only point was we never used to wait 6 weeks to eat some, or even try some.

In my opinion, not waiting longer than a week is not too good. Waiting 2 weeks is good stuff. Then it gets better at 3 & 4 weeks. Then any longer than 4 weeks it might be better than 4 weeks, but not noticed by anyone here.

 

Nobody eats it all at 2 weeks, so everybody eats some later. However not even tasting some before 6 weeks is beyond reason.IMHO

 

Be interesting to see your findings, Disco.

Thanks for the report !!!

 

Bear

 

Thanks, Bear. I have to admit, the cheese tasted pretty good after 2 weeks.

 

Disco

post #59 of 88
Thread Starter 

It is week 4 and I have sampled the cheese again and I am posting the result as per earlier in this thread. While it was very good at week 2, there is a marked improvement of the flavour at week 4. It is smoother and more complex. I would say it is worth the additional 2 weeks aging.

 

Disco.

post #60 of 88

It wont stop getting better.  Are you planning on stocking up and maybe waxing some?

 

Tom

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