This is my first post with pics, so bear with me. I live in TX and it has cooled down enough for me to feel comfortable with smoking cheese. I used the A-Maze-N-Smoker, I if you don't have one get one or put it on you Christmas List. I got an assortment of String Cheeses but I also smoked Cheddar, Gouda, Pepper Jack, Monterrey Jack, Mozzarella, and Parmesan Cheese.
The A-Maze-N-Smoker with Pecan Dust. I lit it on both ends and in the middle. What can I say we like the smoke.
Here is a Picture before smoking on the smoker I have double stacked racks on the left.
I used a heat shield which was cardboard wrapped in foil.
This was after I smoked for a 4-5 hours. I burnt the AMS, and filled it up half way again and lit it in 3 places as before.
This is after I took the cheese off the smoker.
I wrapped it all up up with plastic wrap. I put 3 types of string cheese in a pack for my test subjects, but have to wait a couple of weeks for the others.
The Guoda & Parmesan
The Mozzarella and Cheddar.
And the Pepper Jack and Montererry Jack. The blue tooth picks are Monterry Jack and the red are Pepper Jack. I didn't put anything on the Mozzarrela. I wrapped them in plastic wrap and the put the tooth picks in and wrapped a little more.
Here they are all wrapped up and ready to put in ziplock bags, except for what I kept out for my better half and me.
But I do believe the wait will be worth while.
Thanks for taking the time to check out my first cheese smoke q-view. Happy Smoking To All!
Edited by distre - 10/4/10 at 5:12am