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Cheese for Charity!

post #1 of 9
Thread Starter 
Well the local guys from another BBQ forum (which will remain nameless) haha do a lot of charity events in which we cook for those in need or those facing some tough times. Every year at thanksgiving we team up with the Babylon Breast Cancer Coalition to supply 25 families dealing with breast cancer with a huge thanksgiving meal to eliminate them having to even think about that in such a tough time. The meals include every thing you could imagine and many smoked items. I usually contribute 6 trays of Italian sausage stuffing. This year they were in need of some appetizers and my sister agrees to purchase a bunch of cheese for me to smoke so here it goes. 7-8 pounds each of sharp cheddar, Gouda, and fontina. Starting today with fontina and some of the cheddar. In the AMNPS with a pellet blend containing hickory, Apple, cherry, and maple!



I'll be back with more pics later.

Question for the cheese experts:

Each family will receive a stick of all 3 types of cheese. Will it affect the flavor of the cheeses if Vaccuum pack all three in one vac bag? Thanks
post #2 of 9
I would do them separately. That way they don't have to open all three at once. Will make it easier to store and use as wanted. Some cheeses like sharp cheddar, pepper jack, etc can transfer flavors to other cheeses if stored together.
post #3 of 9
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I would do them separately. That way they don't have to open all three at once. Will make it easier to store and use as wanted. Some cheeses like sharp cheddar, pepper jack, etc can transfer flavors to other cheeses if stored together.

Thanks so much for the advice! i will definitely Vaccuum pack them separately. I might end up Vaccuum packing large amounts of each variety in one big bag because they might want them cubed up for serving anyway and then I would be wasting a bunch of a smaller Vaccuum bags.
post #4 of 9
Thread Starter 
After about 3.5 hours of smoke they had decent color so I pulled them. Would usually have a much darker color after only 3 hours but I think I had the smoker a little crowded. I figured though that the people receiving this would much prefer under smoked cheese than over smoked.





Stacked them up to dry in the fridge over night and I'll Vaccuum seal them tomorrow:



I'll be back with the rest of the cheddar and the Gouda
post #5 of 9
Nice work I'm sure they will enjoy it!
post #6 of 9
Thread Starter 
On Sunday I finished the rest of the cheddar and the Gouda. Here are a few more pics:





All together almost 30 pounds of cheese. Vacuum sealed it in large bags by type of cheese. They will most probably be cubed and put in plastic takeout containers to distribute them to the families. Thanks all for looking.

-Chris
post #7 of 9

Nice cheese. I have been feeding my smoker cheese lately, it has been very hungry too.

 

Nice thing you guys are doing for the less fortunate - Keep up the good work my friend.

 

:first:

post #8 of 9
Thread Starter 

Thanks for the kind words.  It's amazing how something as simple as a good meal helps people who are dealing with a tough time.  

post #9 of 9

Looks great nice job 

 

A full smoker is a happy smoker 

 

DS

 

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