I smoked some cheese today and I am itching to try the blue cheese but I am resisting. I have never done blue cheese but hopefully it is good. This is only half of the haul; the other half is in the smoker. I don't like putting more than two racks of cheese in at a time. I'm not sure why but I'll keep doing it. I usually put 2-4 hours of smoke on it depending on the kind; this batch was 2.5 hours. I usually go by color (white turning to yellow) as an indicator instead of time. If the white turned a dull cooked egg yolk color, then it is done.
We have Muenster, colby jack, hot pepper, longhorn cheddar, a local extra sharp, blue cheese, and mozzarella. I have done fresh mozzarella for pizzas, and it was great, This block will be for mozzarella sticks. The Muenster is primarily for my daughters; they can't get enough of it. I usually do a white extra sharp (I forget the brand, Cooper maybe) but my butcher ran out last week, and I didn't feel like waiting until tomorrow when they open for the week.
Tomorrow will probably bring a bacon and/or cured loin smoke. They have been in Pop's for 18 days.
We have Muenster, colby jack, hot pepper, longhorn cheddar, a local extra sharp, blue cheese, and mozzarella. I have done fresh mozzarella for pizzas, and it was great, This block will be for mozzarella sticks. The Muenster is primarily for my daughters; they can't get enough of it. I usually do a white extra sharp (I forget the brand, Cooper maybe) but my butcher ran out last week, and I didn't feel like waiting until tomorrow when they open for the week.
Tomorrow will probably bring a bacon and/or cured loin smoke. They have been in Pop's for 18 days.
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