Double Smoked Cheese

tropics · Sep 30, 2015

Took advantage of some nice weather on Fri. and Sunday 9/25 9/27..Had 9 lbs. mozzarella 3 lbs of cheddar

3 hrs with corn cob pellets

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tropics
Sep 30, 2015

TBS

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tropics
Sep 30, 2015

Refrigerated for a day

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tropics
Sep 30, 2015

Cob and some hickory on Sunday

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tropics
Sep 30, 2015

smoked about 2 hrs.

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tropics
Sep 30, 2015

over night rest and the color is great

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tropics
Sep 30, 2015

Now we wait

Thanks for looking

Richie

Bearcarver · Sep 30, 2015

Uh Oh !!

Looks Great !!

-----------------

Double Smoked Cheese might not be safe!!

Better pack it all up & send it SSW for Testing!!

Bear

hoity toit · Sep 30, 2015

Gawd, I bet it is gonna be good.... the cob and hickory combo is a winner !

b-one · Sep 30, 2015

Looks great! I just got some corn cob pellets could you describe the flavor they impart?

tropics · Oct 1, 2015

Bearcarver said:
Uh Oh !!

Looks Great !!

-----------------

Double Smoked Cheese might not be safe!!

Better pack it all up & send it SSW for Testing!!

Bear

Bear Thanks for the warning I'll check the P.O. to see about packing LOL

Thanks for the point

Richie

tropics · Oct 1, 2015

Hoity Toit said:
Gawd, I bet it is gonna be good.... the cob and hickory combo is a winner !

Dexter the smell was fantastic

Thanks for dropping a line

Richie

tropics · Oct 1, 2015

b-one said:
Looks great! I just got some corn cob pellets could you describe the flavor they impart?

b-one it is a very mild mellow flavor,I have only tasted it on my Kielbasa so for .

Richie

wade · Oct 1, 2015

tropics said:
Bear Thanks for the warning I'll check the P.O. to see about packing LOL

Thanks for the point

Richie

The only fully accredited testing facility is over here in the UK. I will send you the address

driedstick · Oct 1, 2015

Dang it tropics that is going to be yummy!!!! Nice job!

Did you do 2hrs each day then??

A full smoker is a happy smoker

DS

inkjunkie · Oct 1, 2015

Only 2 hours? Last batch of cheese we smoked was 8 hours. Hopefully will be smoking some cheese this weekend, our stash is,running low. Thinking we may do 10 hours this time....

tropics · Oct 1, 2015

driedstick said:
Dang it tropics that is going to be yummy!!!! Nice job!

Did you do 2hrs each day then??

A full smoker is a happy smoker

DS

3 hours first day

2 hours 2 nd day

DS it will be a few weeks but the color is developing

Thanks for the point

Richie

tropics · Oct 1, 2015

inkjunkie said:
Only 2 hours? Last batch of cheese we smoked was 8 hours. Hopefully will be smoking some cheese this weekend, our stash is,running low. Thinking we may do 10 hours this time....

3 hours first day

2 hours 2 nd day

IJ that sounds like a long time to smoke it

Good luck

Richie

crankybuzzard · Oct 1, 2015

Double smoked, now that's an interesting idea! Gonna have to try that one.

It looks great from here.

tropics · Oct 1, 2015

CrankyBuzzard said:
Double smoked, now that's an interesting idea! Gonna have to try that one.

It looks great from here.

CB you know this part WAITING and waiting LOL

Richie

crankybuzzard · Oct 1, 2015

tropics said:
CB you know this part WAITING and waiting LOL

Richie

YEP!!!

I'll have to do this when the wife and boys aren't around! They tend to forget that the stuff needs to mellow a bit before digging in!

I may have to put a false bottom in my beer frig to start hiding the aging cheeses!

driedstick · Oct 1, 2015

I may have to put a false bottom in my beer frig to start hiding the aging cheeses!

LOL That is exactly what I had to do and it works well. Pretty sad when you have to keep your cheese under lock and key

DS

oregon smoker · Oct 1, 2015

we have done a doulble smoke a few times. typically it has always been during the colder months. the first smoke regardless of time ended up in our opinion too light of smoke and color. this was discovered after the 2-3 week rest. we went ahead and waited for better weather and did a second smoke. what we found is the second smokewe run about 1/4 - 1/3 less time or the smoke flavor seems to overpower the cheese flavor. Just My Two Cents....

Keep On Smokin,

Tom

tropics · Oct 1, 2015

Oregon Smoker said:
we have done a doulble smoke a few times. typically it has always been during the colder months. the first smoke regardless of time ended up in our opinion too light of smoke and color. this was discovered after the 2-3 week rest. we went ahead and waited for better weather and did a second smoke. what we found is the second smokewe run about 1/4 - 1/3 less time or the smoke flavor seems to overpower the cheese flavor. Just My Two Cents....

Keep On Smokin,

Tom

Tom thanks that is good to know, I will see how mine develops using the cob pellets

Richie

oregon smoker · Oct 1, 2015

tropics said:
Tom thanks that is good to know, I will see how mine develops using the cob pellets

Richie

Thanks Richie,

FYI all my cheese is predominately Apple and or Pear (when available) pear was every where in Medford, glad I moved my stash with me up here. sometimes a little cherry or hicory (20% + or -) for some of the bolder cheeses such as cheddar.

everyone has talked these cob pellets so much I ordered some from Todd on the last order (wanted some peach as well, dust or pellets ) , that pesty BO It will added to my list due to the potential sweetness, well, it will be on next order. I have not tried them (cob) yet not knowing if it is a light smoke or heavy. what do most relate (wood wise) to it ??? think "Tastes Like Chicken"

now that I have it ,, now just what to throw it at??

Keep on Smokin,

Tom

tropics · Oct 2, 2015

Oregon Smoker said:
Thanks Richie,

FYI all my cheese is predominately Apple and or Pear (when available) pear was every where in Medford, glad I moved my stash with me up here. sometimes a little cherry or hicory (20% + or -) for some of the bolder cheeses such as cheddar.

everyone has talked these cob pellets so much I ordered some from Todd on the last order (wanted some peach as well, dust or pellets ) , that pesty BO It will added to my list due to the potential sweetness, well, it will be on next order. I have not tried them (cob) yet not knowing if it is a light smoke or heavy. what do most relate (wood wise) to it ??? think "Tastes Like Chicken"

now that I have it ,, now just what to throw it at??

Keep on Smokin,

Tom

I would have to say it taste like a lite Alder.I used it on my Kielbasa last week and we enjoyed it.

Richie

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