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QUESTION ABOUT RIND

post #1 of 11
Thread Starter 
Well, since it's the coldest October here since '68, I figure I'll smoke some cheese tomorrow. I found a nice wedge of Jarlsberg cut from a wheel. Question is, should I remove the wax on the edges of the wedge or do you know if I'll get enough penetration as is? How about the natural rind on a gruyere brick? help.gif

Thanx,
Fred
post #2 of 11

Plastic goes in the recycle bin!

 

Govmt says so!

 

Good luck and good smoking.

post #3 of 11
Thread Starter 
Quote:
Originally Posted by Venture View Post

Plastic goes in the recycle bin!

Govmt says so!

Good luck and good smoking.
Not plastic, boss. Wax and natural rind from aging, but thanx for your input.
post #4 of 11

You need to remove the rind before smoking, Smoke then let cool. Rewax if you want after aging minimum of 2 weeks.

post #5 of 11
Thread Starter 
Quote:
Originally Posted by eman View Post

You need to remove the rind before smoking, Smoke then let cool. Rewax if you want after aging minimum of 2 weeks.

Thanks, I appreciate it. I thought that might be right, but just wanted to be a bit more sure about it. Cheese ain't cheap. LOL!
post #6 of 11
Thread Starter 
Okay, todays the day we're cold smokin' cheese. AMNPS putting out TBS, temp is @ 75 and holding: pics below....

If anyone wants to know "who cut the cheese"?, it's my wife...as usual.

The TBS is looking fine. More pics to follow when it's done. By the way, the cheese is White Vermont xtra sharp, yellow cheddar, gruyere, Jarlsberg and mozzarella.
Edited by SmokeItIfUGotIt - 10/27/13 at 10:11am
post #7 of 11
Thread Starter 
here's the finished product. Perfect color for me. By Christmas they should be great.
Here they are ready for the fridge.

And here is the peace de resistor, or however that goes...PRESENTING THE JARLSBERG WEDGE

Smoke on folks,
Fred
post #8 of 11

Very nice and yep you did get some nice color, How long did you smoke it for? Looks great.

post #9 of 11

the cheese looks great!

i agree to remove the rind, however if it is a good rind such as parmasean i have been known to toss some in the smoker as well ......a choice when making a soup, smoked non smoked rind. just my two cents.

 

tom

post #10 of 11
Thread Starter 
Quote:
Originally Posted by Oregon Smoker View Post

the cheese looks great!
i agree to remove the rind, however if it is a good rind such as parmasean i have been known to toss some in the smoker as well ......a choice when making a soup, smoked non smoked rind. just my two cents.

tom
Hey Oregon, at first I didn't quite understand what you meant there. After reading through it again, I gets it. yahoo.gifI'll remember that next time and try it. Thanks for the tip.

Fred
post #11 of 11

fred,

sorry for the confusion, been a long day. yes my point was that i do remove the rind, better smoke penetration. however not one to throw things out i tend to try things, you never know till you try. some winners and some losers. we typically toss rinds into the freezer and use for soups/stews etc during the colder parts year. parmasean is a good example of a rind that can work, the Jarlsburg we get (costco) typicaly does not have a rind so i would be curious.

Happy Smoking,

Tom

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