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COLD Smoking Cheese on the Smokin-It#3

post #1 of 17
Thread Starter 
So it begins...started out at -6*F, ended at -16.6*F... cold here in MN!

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Blue, Munster, sharp cheddar, Gouda, havarti, mozz...

On applewood with the diffuser...

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Edited by Dert - 1/5/14 at 7:07pm
post #2 of 17
Thread Starter 
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Edited by Dert - 1/5/14 at 6:58pm
post #3 of 17
Thread Starter 
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post #4 of 17
Thread Starter 
Finished with a load of cherrywood. Kept below 90*F the whole time...

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Done@ -16*F

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Edited by Dert - 1/5/14 at 7:09pm
post #5 of 17
Looks great! How long can you keep it in the ziplock?
post #6 of 17
Thread Starter 
Did some shrooms too...


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post #7 of 17
Thread Starter 
Quote:
Originally Posted by jdne5b View Post

Looks great! How long can you keep it in the ziplock?

Just for tonight, I'll vac pack tomorrow...
post #8 of 17

Looks great - good Idea on the shrooms also I will have to give them a try. - Looks like you got some nice color on the cheese.

 

A full smoker is a happy smoker

post #9 of 17

Looks great! I love the color. How is the cheese?

post #10 of 17

I just love seeing the smoked cheese threads! (I've never smoked cheese but these look so very fun)! Great job!!! Cheers and happy weekend!!!!!!! - Leah

post #11 of 17
Wow!!! Well done!!! When I've done cold smoked blue I always leave it vacuum sealed for at least 1 month before opening, and the soft cheeses like Brie and havarti for at least 2 weeks. The hard cheeses were also at least 2 weeks before opening to let the smoke mellow in the cheese!

Once again, amazing job!!!
post #12 of 17
Thread Starter 
Well, a week later I'll be vac packing them...

More to come!
post #13 of 17
Thread Starter 
Finally had time to package...

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post #14 of 17

So fantastic! Say Cheese!!!!!!!!!!!! Beautiful! Cheers! - Leah

post #15 of 17

That's some cold weather for sure!  And the cheese looks great.

 

Can you please elaborate on the diffuser you used?  I smoked some cheese before Xmas in my Smokin It #2 when the weather was around 10*F here and even at the lowest setting, the cheese at bottom of smoker near heating element started to melt.

 

Thanks!

Rose

post #16 of 17
Thread Starter 
Used the cold smoking plate from smokin-it...
post #17 of 17
Thread Starter 
Opened the first pack last weekend. The cheddar was excellent. The Gouda good, and the rest less impressive...all ok though.
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