Went a little deeper today with my 2nd attempt. Went back to more cheddar and mozzarella, but also did some provolone, pepper jack and blue. Can't wait for a few weeks to try them all out. Thanks again to everyone for the encouragement and ideas!
Love smoked blue cheese. Great with a little drizzle of honey on it too.Went a little deeper today with my 2nd attempt. Went back to more cheddar and mozzarella, but also did some provolone, pepper jack and blue. Can't wait for a few weeks to try them all out. Thanks again to everyone for the encouragement and ideas!
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Awesome tip, thanks. Makes total sense!A wonderfully nice selection of cheeses! If you can keep the door cracked to maintain that amount of smoke and draft it will be really good.
One thing to keep in mind is the shape of your blocks. Equal blocks have even flavor. Wedges will be stronger toward the tip. When you buy rounds, make straight cuts, just pull the narrower edge pieces earlier.
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Interesting, I'm willing to try that!Love smoked blue cheese. Great with a little drizzle of honey on it too.
Now for the hardest part. The wait!!Ended up with a whole mess of smoked cheese!View attachment 444442
Interesting!! I'm definitely open to trying that!Good looking batch of cheese.
As you expand your smoked cheese horizons; give Cream Cheese, Swiss, and Butter a try.
Cream cheese will stand up to a good bit of heat, butter, not so much.
How do you store the butter after to let it rest. Do you freeze and then vacuum seal? Does the butter need to rest for many months like the cheese?I use these "Frog Mats", to help support the butter,when I believe that the smoke chamber may get above 65*. I've smoked butter around 12 times and the best I can tell, it will "slump" at around 75* - 80*.
This is a small load of Cream Cheese and Butter. I divide the Cream Cheese into 6 pieces, and split the butter sticks lengthwise, to increase the area of each, exposed to smoke.
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I re-wrap the butter, (And the Cream Cheese for that matter), in the paper and foil wrapper, (For the Cream Cheese), that it comes in, than back in their respective boxes. I rest all of my cheeses and the butter, for two weeks then store, vac bag for long term and zip lock for what I am going to use, short term.How do you store the butter after to let it rest. Do you freeze and then vacuum seal? Does the butter need to rest for many months like the cheese?