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First Cheese Smoke

post #1 of 15
Thread Starter 

Well, after kicking the tires a lot, i finally got me an A-MAZE-N Pellet smoker so i could cold smoke and boy am i glad i did!!  I have to say as everyone else here already has, if you dont have an A-MAZE-N smoker you need to get one, and that Todd's customer service is second to none..  Now, down to business..  i bought a bunch of cheese because no one likes an empty smoker..  i smoked the cheese for about 3 hours, and let rest for 2 weeks before i taste tested it.  It was AMAZING!  I will be doing a much larger haul so that i have enough smoked cheese for the whole summer..  Let me know what you think of the before and after pics..

 

Thanks,

Dave

 

 

 

 

 

 

 

post #2 of 15

So tell us more, what kinds of cheese you got there?  Which was your favorite?  Kind of wood and how long smoked?

By the way nice looking cheeses!

post #3 of 15

Looks like some it got a little warm.

 

If you were using pellets, try using the dust.  Very little heat come from the dust.

post #4 of 15

Hi Dave - an impressive looking collection of cheese. I find that some cheese smokes better than others and by smoking a good mix to begin with you will soon find out what works best for you. One that really surprised me was fresh mozzarella (the stuff that comes packed in liquid) - All my instincts told me that it should not smoke well however when I did tried it was really good.

 

The only problem with smoking cheese is that it tends to make you eat a lot more of it

 

:Looks-Great:

post #5 of 15
Thread Starter 

Thanks Wade! Much Appreciated.

post #6 of 15
Thread Starter 

Smokey,

 

  Lets see if i can remember each kind i had..  lol.  There was Mozzarella, Sharp Cheddar, Chipotle White Cheddar, Meunster, Colby Jack, Pepper Jack, and (my favorite) Garlic White Cheddar.  They were all smoked for around 3 hours with Apple Wood Pellets.  Thanks.  I am very pleased with it and now it has opened up a whole new world to my smoking library.

post #7 of 15

Looks beautiful!! I've been meaning to make a couple pounds of mozzarella and smoke it. Good to hear it works well!

post #8 of 15
Quote:
Originally Posted by Slots View Post
 

Smokey,

 

  Lets see if i can remember each kind i had..  lol.  There was ... Muenster... 

 

I am glad I looked this up as I thought you had mis-spelled the french cheese "Munster". Phew what a relief. The French Munster is one of the strongest smelling cheeses that I know of - and it is also one of the tastiest. It is from the region in France called Alsace (near the Swiss German border) and if you go to eat there in an auberge and when you open the door it smells like they have been hoarding dead cats for months then you know that they serve a good Munster.

 

In contrast Wikipedia states that the USA Muenster  "taste varies from bland, like a white American cheese, to sharp, like a jack cheese".

 

I don't think smoking would add much to a French Munster - but then again I may be wrong !!!

post #9 of 15

Nice!

post #10 of 15

the first time i smoked cheese i tried a piece before sealing and letting them sit, man i was disappointed, the cheese was way bitter, but i sealed it up and hoped for the best. 2 weeks went by and i opened one package up, I ate the whole thing that night it was sooo good. just gonna wait till there is another sale on cheese blocks so i can make some more.

post #11 of 15
Looks great, if you get a chance try white cheddar horseradish. It a great cheese smoked.
post #12 of 15
Thread Starter 
Quote:
Originally Posted by Stank56 View Post

Looks great, if you get a chance try white cheddar horseradish. It a great cheese smoked.

Funny you should say that Stank, i wen tto a littel Italian store by my parents house called DeLallo's and looked to buy a hunk of real cheese there and the one i settled on was White Cheddar Horshradish..  It is currently mellowing out in the fridge as we speak.

post #13 of 15
Biggest problem, as always, didn't smoke nearly enough of it.
post #14 of 15
Quote:
Originally Posted by Grimm5577 View Post
 

the first time i smoked cheese i tried a piece before sealing and letting them sit, man i was disappointed, the cheese was way bitter, but i sealed it up and hoped for the best. 2 weeks went by and i opened one package up, I ate the whole thing that night it was sooo good. just gonna wait till there is another sale on cheese blocks so i can make some more.

Just tasted my first batch last night of Pepper jack and WOW that is great stuff.  The wife actually asked if I am going to do more and we have not even opened up everything I just smoked.

post #15 of 15
Excellent!
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