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My first cheese

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bigboy

bigboy

Meat Mopper
Original poster
Apr 22, 2010
151
14
Delaware County, Pa
My first shot at cheese. I got my AMPS the other day and went 2 hours and 15 minutes on my WSM with some apple pellets. Starting from the top going left to right we have- white extra sharp & pepper jack. Row 2 is sharp cheddar, Monterey Jack, muenster and Colby jack. Row 3 is provolone and more Colby Jack. Waiting 2+ weeks is going to be rough. Thoughts?

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Thanks for all your help in my other thread. Its very much appreciated.
 
Now that's a nice assortment of cheese

gary
 
After 2 weeks it will be good. After 4 it will be better. I really need to smoke some more while it's still cold out. I usually smoke mine for 3-4 hours or until I get the color I'm looking for.
 
Nice collection of cheese. Next time add some Mozzarella to the batch.  I personally wait a couple months before opening but that is probably way too long for most folk.  The key is to start planning your next batch and have it done well before you run out of the previous batch.
 
cmayna said:
 
Nice collection of cheese. Next time add some Mozzarella to the batch.  I personally wait a couple months before opening but that is probably way too long for most folk.  The key is to start planning your next batch and have it done well before you run out of the previous batch.
Click to expand...
Haven't tried mozzarella yet, but have been thinking about doing some. I may have to run out and get some and smoke it before the crappy weather hits here later tonight. Will fresh work, or does it need to be dried?
 
I made some Mozz smoked it and it's resting in the fridge

Gary
 
Nice work looks like good color for the time in the smoke! I need to dust off my pellet tray and smoke my first cheese before its to warm.
 
Great assortment. like to smoke 6 hrs. or so myself. Lay around for at least 3 weeks. Never have had a complaint. Father-in-law gets heartburn, but he does not care for spices. Enjoy
biggrin.gif
 
It's been 2 weeks.  Time to crack one!

I have some that are pushing 2 years vacuum sealed.  Generally, I've been averaging about 2-3 months before they get eaten.

BTW, one of my absolute favorites is Parmesan.  Try some!
 
mfreel said:
 
It's been 2 weeks.  Time to crack one!

I have some that are pushing 2 years vacuum sealed.  Generally, I've been averaging about 2-3 months before they get eaten.

BTW, one of my absolute favorites is Parmesan.  Try some!
Click to expand...
Grated Parmesan or whole block?
 
Good Job on the assortment. the easiest way to wait two weeks is make a batch every week for the first four weeks or so and now you start to build a back log (longer resting) and now it is only better each time you open it down the road. people rave on my Cheddars (go figure) but one of my favorites is a good Blue cheese or step up to Gorgonzola.

Tom
 
mfreel said:
It's been 2 weeks.  Time to crack one!

I have some that are pushing 2 years vacuum sealed.  Generally, I've been averaging about 2-3 months before they get eaten.

BTW, one of my absolute favorites is Parmesan.  Try some!
Click to expand...

We opened the sharpe cheddar this past weekend and boy I had no idea what I was missing!!! I let it sit out for about 40 minutes before cutting it up and the block may have lasted 15 minutes after! Amazing taste and I can't wait to do more!

The next batch I open I'll post some pics here. Out of all the ones I did I don't know which one I should eat last.
 
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