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Best way to smoke cheese - Page 2

post #21 of 27

One last question on this "smoking cheese" ... How long do you smoke it before removing it?

post #22 of 27
Quote:
Originally Posted by Brickguy221 View Post

One last question on this "smoking cheese" ... How long do you smoke it before removing it?
I've done 12-16oz. Store bought pieces I didn't cut from a block for four hours. Then wrap tightly or vacuum seal and let rest for at least three weeks for the cheese to absorb smoke in the fridge. Some rest it at room temp wrapped. Some coat in olive oil and wrap and rest. Some wax and rest.

Search above for Mr T's Smoked Cheese from go to show w/ Q view thread.
-Kurt
post #23 of 27
Quote:
Originally Posted by Brickguy221 View Post
 

One last question on this "smoking cheese" ... How long do you smoke it before removing it?


I answered this question on the 1st page of this thread. Normally I smoke cheese for about 4 hours. I had problems keeping the wood pellets lit last time so I extended it to 6.

 

Eight days from now the cheeses will be ready to eat!

post #24 of 27
Quote:
Originally Posted by Dr K View Post


I've done 12-16oz. Store bought pieces I didn't cut from a block for four hours. Then wrap tightly or vacuum seal and let rest for at least three weeks for the cheese to absorb smoke in the fridge. Some rest it at room temp wrapped. Some coat in olive oil and wrap and rest. Some wax and rest.

Search above for Mr T's Smoked Cheese from go to show w/ Q view thread.
-Kurt


I'm about a week away from that 3-week waiting period to conclude. It's really a trip to check up on the cheese and see the smoky patina growing deeper along with the Q-MATZ grid marks. This may be the best batch I've ever smoked.

post #25 of 27
I've been having great luck smoking cheese on my MBS with the cold smoke generator for 4 to 6 hours at night when the temps are around 45°. I'm about to do a big batch with applewood and wondering if I need to age my smoked cheese for a few weeks in sealed vacuum bags in the refrigerator before freezing or if they're going to be frozen for a few months that would be the equivalent. Anybody?
post #26 of 27
Quote:
Originally Posted by 3rivers View Post

Just got a mes 30 and smoked some chicken and salmon now want to try smoking some cheese . What the best way to do this ..
A mailbox mod with an Amaz-n pellet tray or tube is your best bet. Unless it's really cold outside just the heat from the pellets will take the temps too high (70 degrees in the chamber is usually max!).
Any kind of cheese is better after smoking, just let it "air" for a few hrs before seaaling it up and then don't touch for about a month, if you have the patience :-)
Dan
post #27 of 27
Quote:
Originally Posted by JD4JC View Post

I've been having great luck smoking cheese on my MBS with the cold smoke generator for 4 to 6 hours at night when the temps are around 45°. I'm about to do a big batch with applewood and wondering if I need to age my smoked cheese for a few weeks in sealed vacuum bags in the refrigerator before freezing or if they're going to be frozen for a few months that would be the equivalent. Anybody?

 

Why do you feel the need to freeze your cheese? A few cheeses  freeze well but most do not.

 

Perhaps the following will help answer some of your questions. Mr T's "Smoked Cheese From Go To Show" w/ Q- View

 

The length of time you smoke cheese depends on several factors including the design of smoker, color, and density of the smoke, your taste, type of wood, temps, humidity and so on.


 If you tell me you smoke cheese for four hours really means little to me unless I am at your location and using your equipment.


 If applying a clean smooth smoke to your cheese, no rest period is needed.

 

T

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