First successful cheese smoke

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

hillbilly jim

Smoking Fanatic
Original poster
Apr 13, 2015
330
58
Floyd, VA

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
 
  • Like
Reactions: SmokinAl
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
 
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?
 
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
 
 
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.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky