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First Snow Cold Smoke - Dec. 2013

post #1 of 9
Thread Starter 

It is the first snow of the Winter Season in Oklahoma! My wife said it was time to Cold Smoke some Christmas Cheese & Smoked Almonds for Holiday Gifts again this year. Two of our favorites and that of our family and friends! Featured are Sharp Cheddar and Pepper Jack. 14 Baby Loafs @ 3 lbs. each, sliced into four sections totaling 42 lbs. and making 56 individual gifts. Using Pecan, Apple, and a touch of Cherry, temps never exceeded 40* F. The blocks placed into the horizontal chamber of my Pit yielded a superior color to those placed in the large 7' vertical chamber. Now vacuum sealed and following the traditional 2 week resting period, they will be ready for sampling on 12.21. Thinly sliced on a Wheat Thin, a good dog by your side, while sitting in front of the fireplace - makes Christmas very contemplative and special. The pics below should tell the story...

 

 

 

 

 

 

 

 

 

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Merry Christmas!


Edited by Stonebriar - 12/8/13 at 9:11pm
post #2 of 9
Wow...that is a beautiful set of photos...Merry Christmas to you....I gotta run out a find me a dog
post #3 of 9
Nice load of Tillamook there!!!
post #4 of 9

That looks great,

 

and remember a full smoker is a happy smoker and yours looks very very happy :biggrin:

post #5 of 9

Looks good!  Where's mine??

post #6 of 9
You need more practice! Keep it up and send me all your finished product so I can do proper quality control for you. The cheddar and almonds were fantastic! I can't wait to try the pepperjack!
post #7 of 9

The only cheese better than Tillamook is smoked Tillamook!   Gotta try that sometime soon!  I read that you have to age or rest smoked cheese for a few weeks after vacuum sealing to let the smoke flavor mellow out.  Is that true in your experience?

post #8 of 9
Quote:
Originally Posted by Tom Ryle View Post
 

The only cheese better than Tillamook is smoked Tillamook!   Gotta try that sometime soon!  I read that you have to age or rest smoked cheese for a few weeks after vacuum sealing to let the smoke flavor mellow out.  Is that true in your experience?


Tillamook is so good. Yeah it does help. Most times cheese right off the smoker tastes like a face-full of smoke from a campfire. But after a couple weeks it mellows very nicely.

post #9 of 9

Yes for Tillamook.    Yes to let is mellow out in the fridge for a couple weeks plus after being smoked and vacuum sealed.

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SmokingMeatForums.com › Forums › Cold Smoking › Cheese › First Snow Cold Smoke - Dec. 2013