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first time cold smoking cheese

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cmcatv

cmcatv

Newbie
Original poster
Dec 13, 2016
28
10
So tomorrow I will be trying my first try at smoking cheese. Old fort cheddar and an old fort mozzarella. (I know nothing yet about cheeses and what is good or bad just grabbed these to try)
Using apple wood pellets in a tube for my smoke, in a vertical master built smoker.
Going to let them smoke for approximately 3 hours than out and let them sit at room temp for a few hours than in the fridge for a week or so.

Any tips or suggestions will be greatly appreciated.

Now a few questions.
How long should I let them rest at room temp, than how long in the fridge? If i try it or eat it right away what will the difference be in a week after resting?

I dont have a vacuum sealer so can i plastic wrap tightly?

Is there a temp that is to cold for cold smoking cheese?
 
cmcatv said:
So tomorrow I will be trying my first try at smoking cheese. Old fort cheddar and an old fort mozzarella. (I know nothing yet about cheeses and what is good or bad just grabbed these to try)
Using apple wood pellets in a tube for my smoke, in a vertical master built smoker.
Going to let them smoke for approximately 3 hours than out and let them sit at room temp for a few hours than in the fridge for a week or so.

Any tips or suggestions will be greatly appreciated.

Now a few questions.
How long should I let them rest at room temp, than how long in the fridge? I just put mine right in the fridge uncovered on a cooling rack, overnight.  If i try it or eat it right away what will the difference be in a week after resting?  If you eat it right away it probably will taste bitter, it takes at least 2 weeks to mellow out.

I dont have a vacuum sealer so can i plastic wrap tightly? Yes or you can coat it with cheese wax.

Is there a temp that is to cold for cold smoking cheese? You will need to keep your smoker cabinet temp above 40 degrees. I think 50-60 degrees is the optimum temp for smoking cheese.
Click to expand...
 
Cheese has been in my smoker since 3:30pm (it is now 7:30).
Smoker tube has ran perfectly and i have had great smoke the entire time.
Im going to let smoker tube run out which should be 15mins or so than pull the cheese.
The cheese has no color change at all.
The temp in the smoker is 50degrees. Could this be the reason the cheese hasnt taken on any color?
I haven't tried it to see if it took on flavor.
Either way im gonna wrap it up and put in the fridge for a few weeks and see how it is than.
 
Not sure about the color, but wrap tightly and put in the bottom drawer of the fridge and forget about it. It's tough. Tried some of mine right out of the smoker...tasted like an ashtray. Give it a few weeks and you're in for a treat.
 
Now that i have the cheese in the house i do see a bit of a change in color. Couldnt help it i tried it...

Ya ashtray lol.

I wrapped it up and in the fridge. We will see in a month.

Is it ready yet...
. Is it ready yet..
Its gonna be a long month. Better put it where i cant see it.
 
I just smoked some cheese for the first time one week ago,so I know exactly what your going through.I look at it almost daily. I did extra sharp white and sharp white with apple. It did get a light golden color after 2 hours of smoke from the AMNTS. It's killing me not knowing how it came out but, I think I'm going to double down and smoke some monterey jack this weekend.I will  try to hold out at least 2 weeks.( Maybe a little piece won't hurt).I hope your cheese mellows nicely.
 
Newly smoked cheese tastes like and ashtray!!
It needs the hang out for 6 hours and then be wrapped for at least a month so it can mellow out
 
I agree it needs to mellow for a bit.

In a week smoke more then another week smoke more.

Keep a rotation going. That way you always have cheese to eat. Trust me.

Once vac sealed it will last over a year in the fridge
 
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