Cheddars / Jack with Qview

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redheelerdog

Master of the Pit
Original poster
SMF Premier Member
Dec 4, 2011
2,036
666
Montana - Big Sky Country
Smoked three types of Cheddar and one Monterrey Jack this weekend:

Tillamook Extra Sharp Cheddar - 2lbs


Tillamook Medium Sharp Cheddar- 2lbs


Tillamook Monterrey Pepper Jack- 2lbs


SC Daily Chef Sharp Cheddar- 5lbs


Cheese Log:


Sliced and ready:


I use an AMZNPS with apple, and the Creative Smokealator X52 (more to come) for a cold smoke generator piped up to a MES30 box.


I shoot for color instead of a specific time, put this in at 8am with an ambient air temp of 60F and a smoker temp of 65-70F. By noon it was 85F air temp with a 75F and rising smoker temp, so I pulled the cheese racks and put them in a cool room.

Rested the cheese for about 6-8 hrs and then back in the smoker for another 2hrs after the sun went down.

Really came out with a beautiful bronze apple smoke color.


I did try several samples today after an overnight rest and it turned out amazing.


Into the fridge today for a quick rest and vacuum pack for a 4 week mellowing. The samples did have a delicious smoke rind and was not bitter at all.

All vac packed up for storage.


Thanks for looking and happy smokin!

John - Montana
 
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