or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › First successful cheese smoke
New Posts  All Forums:Forum Nav:

First successful cheese smoke

post #1 of 12
Thread Starter 

 

I put two butter stick size pieces of sharp cheddar in the smoker yesterday afternoon at 5 PM and took them out this morning at 7 AM.

 

I'm really happy with how they turned out. Many thanks to all of you that provide us newbies with information and guidance on how to do this.

 

Jim

post #2 of 12

That's some good looking smoked cheddar you got there Jim. I'm sure you're going to enjoy that! Thanks for posting, David.

post #3 of 12

WOW Jim!

 

That is about the best looking smoked cheese I have ever seen.

 

That color is just awesome!

 

I sent a point your way!

 

Al

post #4 of 12
Wow looks great. 14 hour smoke, that's a long time. It will be interstate mg to see how the flavor is. What type of wood did you use?
post #5 of 12

Great looking color,,, Nice job,,, ya now for the wait

 

I'm with Case what wood did you use?? 

 

A full smoker is a happy smoker 

 

DS
 

post #6 of 12
Thread Starter 

Straight Hickory pellets.

post #7 of 12

HJ, Please post back with a flavor report,that is some serious color!

post #8 of 12
Thread Starter 

Flavor? The hickory is not over powering, but it's anything but mild.

 

I finished off the first stick today with some herb wheat crackers. I took it out of the fridge and let come up to ambient to get the full flavor. Man, that's some GOOOOOD niblin'!

 

I'll be doing that again soon. Next time, there will be sharp cheddar, Swiss, Monterey Jack and some homemade goat cheddar made by a local lady that's been making cheese for 20 years.

 

Tomorrow, I'll be smoking some Bluegill and Kosher Kielbasa. Right now, there's four big ol' fat Big Boy tomatoes in the smoker.

post #9 of 12
Ok Kosher Kielbasa? You have my attention!! More information.. Lemans. Aka ...
post #10 of 12
Quote:
Originally Posted by Lemans View Post

Ok Kosher Kielbasa? You have my attention!! More information.. Lemans. Aka ...

Same recipe ...All Beef, collagen casing...JJ

post #11 of 12

Nice Cheese Jim, I love the color and the time.

 

I personally like a heavy smoke on my cheese, the kind you cannot find in the grocery store.

 

I'm sittin on about 40lbs of double smoked cheddar I did last March, it just gets better by the day.

 

Have fun!

 

post #12 of 12

Nice Cheese Jim, I love the color and the time.

 

I personally like a heavy smoke on my cheese, the kind you cannot find in the grocery store.

 

I'm sittin on about 40lbs of double smoked cheddar I did last March, it just gets better by the day.

 

Have fun!

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › First successful cheese smoke