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Rosemary Garlic Montery Jack

post #1 of 16
Thread Starter 
Before the wife and I head to church this morning I decided to through on some cheese to smoke while we are gone. Last night I bought a block of Winco Monterey Jack. I diced rosemary and added it to garlic powder to form a rub. I have never put a rub on cheese so this is kind of a shot in the dark. I applied the rub last night while the cheese was at room temp, wrapped in in wax paper, throw it in a ziplock, and put a cast iron pan over it in the fridge over night. I really wanted to press the rosemary into the cheese. Here's what it looked like this morning







Should be gone about 3 hours and when I get back my hope is that the cherry wood smoke has combined nicely with the garlic and rosemary. I'll keep you guys posted.
post #2 of 16

That sounds good. The fat in cheese absorbs flavors fairly well. my take more than overnight to get deep in the cheese but like smoke too much may be overpowering...JJ

post #3 of 16
Thread Starter 
This is just an experiment that's been rattling around in the back of my mind for a month or so. If I like the outcome I'll stick with it, but I had also though of vacuum sealing the crusted cheese for a month or so and really letting the flavors develop. I have some delicious rosemary and garlic infused Olive oil that gave me the idea for this. We are having friends over tonight and I thought I'd mix the oil with some balsamic and serve the cheese with small bits of toast.
post #4 of 16
Thread Starter 
Forgot to mention there will be Russian Kilbasa as well. Not everything can be the same flavor profile and lord knows I'm carnivorous
post #5 of 16

Sounds good to me!

 

Al

post #6 of 16

You had me at rosemary. Then, at garlic, my weekend was lost.

post #7 of 16
I have done this with dried hatch chiles, jalapeños and other spices. I always vac-pac and let it meld for 3-4 weeks before sampling. Works great.
post #8 of 16
Thread Starter 
Here is the finished product. 2 chunks for eating now. 2 chunks hidden from myself in the back of the fridge. But if we are being honest, I doubt they make it a week. Smoked cheese rarely does.
post #9 of 16
Well,how did the flavor turn out? We're wondering how you liked it..
post #10 of 16
Thread Starter 
Flavor was awesome. The cherry wood and rosemary came together nicely. The garlic got lost a little bit in the process, I will use more next time. I highly suggest you try this if you're at all curious!
post #11 of 16
Thread Starter 
Now I have a question for the masses... What if, next time, I vac seal the cheese for 2 weeks in a slurry of minced garlic (not the pwder)and chopped rosemary prior to smoking would that be a better way to impart in infuse the flavor?
post #12 of 16
Quote:
Originally Posted by Fried Gizzards View Post

Now I have a question for the masses... What if, next time, I vac seal the cheese for 2 weeks in a slurry of minced garlic (not the pwder)and chopped rosemary prior to smoking would that be a better way to impart in infuse the flavor?

You will end up with a slimy moldy mess. I tried that once with fresh peppers...
post #13 of 16
Thread Starter 
Thank you for saving me the time and trouble!!!!
post #14 of 16

FG, Nice idea !

post #15 of 16

Cheese rub, that is an awesome idea! I will have to try that.

 

Thanks!

 

post #16 of 16

Genius! Thanks for the inspiration, I am going to try it.

 

Points for a new idea.

 

Disco

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