Week 6 Cheese Smoke Inspired by Smoke-inator
- Thread starter disco
- Start date
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themule69
Epic Pitmaster
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
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
themule69
Epic Pitmaster
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
gary morris
Meat Mopper
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
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
gary morris
Meat Mopper
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
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
- Feb 3, 2009
- 5,316
- 139
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.
gary morris
Meat Mopper
smoke-inator
Fire Starter
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!
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
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
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
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.
Disco.
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