Well, my first post on this forum, I wish it was under better circumstances.
I tried smoking some cheese a couple weeks ago. I have been patiently waiting for it to mellow in my shrink wrap. Today is the big day.....I opened up the shrink wrap and the acrid smoke smell was a little overpowering which immediately made me concerned. Cutting into my first hunk of sharp cheddar confirmed my fears, I feel like I am eating a dirty ashtray. Where did I go wrong?
First a little set up of what I am using and the steps I took:
Masterbuilt electric smoker
A-Maze-In pellet smoker
Apple wood pellets
Sharp Cheddar, Monteray Jack, Swiss, Colby cheeses cut into blocks
- I cold smoked the cheese with the a-maze-in smoker at the very bottom of the smoker and the cheese on the very top rack.
- The temp in the smoker got to about 73-74 at one point when I opened the door for a few minutes and got it back down to 50-55. It finished around 65 degrees.
- I smoked for a total of 4 hours
The cheese did have a little sweat on it when it was finished. I took it out of the smoker and brought it into the kitchen. I did dab off some of the sweat and then packaged it up in shrinkwrap and placed it in the fridge. It looked amazing at this point and had a pleasant smell.
Maybe I should have let it settle on the counter for awhile before packaging?
When I cut some of the "skin" from off the outside of the cheese it did taste better, but it just isn't right. Was two weeks not long enough to wait?
I did a lot of research and read a lot on this forum and others. I really felt like this was going to turn out well
I can still smell the acrid smoke on my fingers as I type this, bleh!
I have some almonds in there right now. I hope they don't suffer the same fate!
Any comments or ideas would be appreciated.