or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Last cheese of the season
New Posts  All Forums:Forum Nav:

Last cheese of the season

post #1 of 12
Thread Starter 
When life gives you ...cold days in spring, you make smoked cheese.

An 8.5lb batch of Jarlsberg, emmental, Gruyere, Havarti, cheddar and another one that I only eat smoked.



In the smoker with cherry wood smoke


Final product



Thank you for checking this out.
post #2 of 12

Looks Great !!Thumbs Up

 

How many Hours?

 

Got a lot of color there!!

 

 

Bear

post #3 of 12
Thread Starter 
8-9 hours. Split in two evenings.
post #4 of 12
8-9 hours holy Cheesus that's a lot of smoke!
post #5 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

8-9 hours holy Cheesus that's a lot of smoke!
I know...that's how we like it.
post #6 of 12
Quote:
Originally Posted by atomicsmoke View Post

8-9 hours. Split in two evenings.

 

That sounds good----Long time with light smoke!!

 

Much better than short time with too heavy smoke!!

 

 

Bear

post #7 of 12

I am going to have to try a long cheese smoke with only one side of the AMNS light when cold weather rolls around again. Cheese smoking season is getting close to an end here in Husker land. I might try one more cheese smoke early in the morning when it is still chilly this month.

post #8 of 12
Quote:
Originally Posted by DUFFMAN View Post
 

I am going to have to try a long cheese smoke with only one side of the AMNS light when cold weather rolls around again. Cheese smoking season is getting close to an end here in Husker land. I might try one more cheese smoke early in the morning when it is still chilly this month.

 

Hi Duff !!

 

You can always take a jug 3/4 full of water, and freeze it. Then put that in the smoker between the cheese & the AMNS or AMNPS:

 

DSC01278.JPG

 

 

Bear

post #9 of 12

As far as time in the cold smoke process, which I've never done before, I'm seeing smoke times from two or three hours all the way up to nine!!!!    Is there an average where you can't go too far wrong?

 

How about a soft cheese like a brie?    Or isn't that a good style to try?    And one final question:   Am I going to have better results with, say, a sixty-day aged cheddar versus a four-year cheddar, or doesn't it make too much difference?     Thanks, guys.

post #10 of 12
Thread Starter 
I believe it comes down to personal taste. We like them smokier. Start with little smoke. Adjust on the second batch.

I wouldn't smoke expensive cheeses. Some have fine flavours you would miss when blended with smoke flavour.
post #11 of 12
Thread Starter 
I've done brie (inexpensive ones). Came out nice. If you don't eat the rind you have to shave it off before smoking - smoke won't penetrate. Which makes the handling a bit difficult depending on how creamy the brie is.
post #12 of 12
Quote:
Originally Posted by atomicsmoke View Post

I believe it comes down to personal taste. We like them smokier. Start with little smoke. Adjust on the second batch.

I wouldn't smoke expensive cheeses. Some have fine flavours you would miss when blended with smoke flavour.

 

Below is the only Cheese Smoke I did that I did a Step by Step of. It's from 2010, before I was very good at Step by Steps.

 

First Cheese Smoke:

http://www.smokingmeatforums.com/t/92619/my-first-cheese-cold-smoked-qview

 

 

Bear

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Last cheese of the season