Big load of cheese going in

Discussion in 'Cheese' started by atomicsmoke, Nov 7, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This place (SMF) messed me up. I used to do a few pieces of cheese ...a little more if holidays or functions were near. But after seeing some really bad examples...here I am: 27lbs. Can't even fit in my smoker's 4 racks. Need to do double duty.
    Mozzarella, cheddar, extra old cheddar, grueyere, Gouda, emmentaller, Edam, greek kashkaval, provolone, burini, rigatelo, friulano, Jarlsberg. Never smoked butter - but today I am smoking butter filled cheese (burini).
     
    Last edited: Nov 7, 2015
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That is one big load of cheese

    Richie
     
  3. b-one

    b-one Smoking Guru OTBS Member

    I agree lots of cheese and nice variety! Hope you have enough bags to seal it all up!
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Way ahead of you...costco had a sale on foodsaver rolls.
     
  5. muralboy

    muralboy Smoking Fanatic

    way to go smoke - did 20 lbs myself a couple of weeks ago.  Another 10 lbs going in the smoker tomorrow.  
     
  6. muralboy

    muralboy Smoking Fanatic

    figured if I've got the smoker going it might as well be full
     
  7. mowin

    mowin Master of the Pit

    Nice, that should keep ya supplied for a while.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Real smokers wax their cheese!
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Damn...some of the cheeses were waxed. I wish I didn't remove the wax.
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nice FULL Smoker  great job ,,, Did a batch yesterday and will be doing another today 

    [​IMG]

    DS
     
  11. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    That's a hefty load of cheese there Atomic!

    I only did 15lbs this weekend, that should put me in the ~40lb vac'd and pac'd range for the upcoming holidays. (more is better!)

    What kind of wood are you using and how long are you smoking?
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Beech and cherry. Going for at least 15 hours.
     
  13. vwaldoguy

    vwaldoguy Smoke Blower

    Don't you have to remove the wax to get the smoke into the cheese? 
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Of course you have to...was just playing along with dirtsailor's post.
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    You got that right,,,might a s well be full

    \
     
  16. vwaldoguy

    vwaldoguy Smoke Blower

    Aha, got it. ;)
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Atomic Smoke, there is a problem with doing that much cheese, you need to take up so much room to store it. Allow me to offer to store some for you. You can trust me. It would be perfectly safe here.

    Points for a nice smoke.

    Disco
     
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    You are onto something Disco. Dry mountain air was always sought after for aging cheeses, hams.

    Let me figure out the logistics.

    Thank you for the compliments.
     
  19. dukeburger

    dukeburger Master of the Pit OTBS Member

    Nice mess of cheese. I haven't smoked any since spring. Time to get back at 'er!

    [​IMG]
     
  20. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Oh, that's a good one DS.  Truth is, cheese dose age better in wax than plastic.

    atomicsmoke,  Nice load of cheese.

     

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