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Smokin Cheese w/Q

post #1 of 15
Thread Starter 

As a flip flops, shorts wearing, summery kind of guy there are not too many reasons I look forward to fall/winter. Smoked cheese falls into one of those few reason.

 

Some of these I had to cut and some of them were cut at the store. No worries, the taste knows nothing of straight lines.The AMAZN Smoker doesn't care either

 

Last week, about 4 hrs on bourbon barrel & peach. Ex sharp cheddar, provolone, swiss and a couple of raw milk something or others.

 

 

 

 

 

Today, sharp cheddar, colby, and a Kraft Cracker Barrel 3 pack from Sams. Over bourbon barrel and cherry.

 

 

 

post #2 of 15

It should be good. You can tell it is getting colder as the cheese is starting to smoke,

Happy smoken.

David

post #3 of 15
Thread Starter 

Thank you David, just cracked open an Extra Sharp from last week so a customer could get an idea on the taste. Was good and he loved it although it had a lighter smoke taste than I expected. My first time using the bourbon barrel and peach is mild anyway. Will see what the result is from this weeks bourbon barrel and cherry. 

post #4 of 15


Looking good.  Looks like you have it down.

 

PS. Love the chicken.

 

T

post #5 of 15
Thread Starter 

Lol, you almost got me on that one....we do have good chicken

 

Thanks on the cheese! I'm kinda of liking this whole cheese thing, it couldn't be much easier.

post #6 of 15
That looks great. I've never smoked cheese, but I would like to one of these days.
post #7 of 15
Thread Starter 

Smoked, its about the easiest thing I've done in the smoker, providing I wasn't trying it warm weather. 

 

We cracked open a piece of the Bourbon Barrel & Peach Cheddar for early sampling. That is a winner! A friend who doesn't like smoked cheese wanted some for her husband, as soon as she sampled it she said this combination has won her over

post #8 of 15

Smoked Cheese Time!

No Creosote! A-Maze-N Smokers

Reply
post #9 of 15

Smokednarwhal,  From one Hoosier to another, maybe the following will help.

 

Mr T's "Smoked Cheese From Go To Show" w/ Q- View

 

Have fun.

Tom

post #10 of 15
Thank you Mr. T, that is a great tutorial.
post #11 of 15
Thread Starter 

T, have read your tutorial and of course a few other threads just to mix things up, two questions I've not come to a conclusion on - I've been letting the cheese rest on the counter for a few hours then wrapping VERY lightly and putting in the fridge overnight. Next day I like to get it out for an hour or so then start vacuum packing. How long should the cheese sit out after a smoke, and, how long should one wait to vacuum pack it?

 

Thank you!

 

Eric

post #12 of 15
Quote:
Originally Posted by ameskimo1 View Post
 

T, have read your tutorial and of course a few other threads just to mix things up, two questions I've not come to a conclusion on - I've been letting the cheese rest on the counter for a few hours then wrapping VERY lightly and putting in the fridge overnight. Next day I like to get it out for an hour or so then start vacuum packing. How long should the cheese sit out after a smoke, and, how long should one wait to vacuum pack it?

 

Thank you!

 

Eric

 

Eric, By letting the cheese rest on the counter any moisture that may have accumulated during the smoking process is evaporated.  Once that is done you may wrap or wax.  Do not wipe the moisture off as you would then be removing what you just spent time putting on.

 

Tom

post #13 of 15

Looks great I just bought some more cheese this weekend to,,,, 

 

A full smoker is a happy smoker

 

DS
 

post #14 of 15
Thread Starter 

Tom - thank you. Looks like I'm going to have have a fairly steady stream of folks wanting cheese so I plan on smoking most weekends into spring. I have to make sure I have some to age - and even more important - some for me to eat! Be sure to say hello if your ever here to sample the chicken again.

 

 

DS - how are ya? Looks like we both have the same plans this weekend. At this rate I'm going to have to find time to do regular smokes!

post #15 of 15

 :Looks-Great: Nice job,

just my two cents,

my last batch after  three weeks rest it seemed very light smoke (not my normal) definitely a outside temp thing but now four weeks later it has picked it up a bit....almost to my acceptable. time to put it away and let is age longer and move onto the next batch,

 

Tom

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