Double Smoked Cheese

Discussion in 'Cheese' started by tropics, Sep 30, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Took advantage of some nice weather on Fri. and Sunday 9/25 9/27..Had 9 lbs. mozzarella 3 lbs of cheddar

    3 hrs with corn cob pellets


    TBS


    Refrigerated for a day


    Cob and some hickory on Sunday


    smoked about 2 hrs.


    over night rest and the color is great


    Now we wait 

    Thanks for looking

    Richie

      
     
    Last edited: Sep 30, 2015
    driedstick, bearcarver and old bones like this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Uh Oh !!

    Looks Great !![​IMG]-----------------[​IMG]

    Double Smoked Cheese might not be safe!!

    Better pack it all up & send it SSW for Testing!!

    Bear
     
  3. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Gawd, I bet it is gonna be good.... the cob and hickory combo is a winner ! [​IMG]
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great! I just got some corn cob pellets could you describe the flavor they impart?
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear Thanks for the warning I'll check the P.O. to see about packing LOL

    Thanks for the point

    Richie
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Dexter the smell was fantastic 

    Thanks for dropping a line

    Richie
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    b-one it is a very mild mellow flavor,I have  only tasted it on my Kielbasa so for .

    Richie
     
  8. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    The only fully accredited testing facility is over here in the UK. I will send you the address [​IMG]
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it tropics that is going to be yummy!!!! Nice job! [​IMG]

    Did you do 2hrs each day then?? 

    A full smoker is a happy smoker 

    DS
     
     
    Last edited: Oct 1, 2015
  10. inkjunkie

    inkjunkie Master of the Pit

    Only 2 hours? Last batch of cheese we smoked was 8 hours. Hopefully will be smoking some cheese this weekend, our stash is,running low. Thinking we may do 10 hours this time....
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    3 hours first day

    2 hours 2 nd day

    DS it will be a few weeks but the color is developing

    Thanks for the point

    Richie
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    3 hours first day

    2 hours 2 nd day

    IJ that sounds like a long time to smoke it

    Good luck 

    Richie
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Double smoked, now that's an interesting idea!  Gonna have to try that one.

    It looks great from here.
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CB you know this part WAITING and waiting LOL

    Richie
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    YEP!!!

    I'll have to do this when the wife and boys aren't around!  They tend to forget that the stuff needs to mellow a bit before digging in!

    I may have to put a false bottom in my beer frig to start hiding the aging cheeses!
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    LOL That is exactly what I had to do and it works well. Pretty sad when you have to keep your cheese under lock and key [​IMG]

    DS
     
  17. we have done a doulble smoke a few times. typically it has always been during the colder months. the first smoke regardless of time ended up in our opinion too light of smoke and color. this was discovered after the 2-3 week rest. we went ahead and waited for better weather and did a second smoke. what we found is the second smokewe run about 1/4 - 1/3 less time  or the smoke flavor seems to overpower the cheese flavor. Just My Two Cents....

    Keep On Smokin,

    Tom
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Tom thanks that is good to know, I will see how mine develops using the cob pellets

    Richie
     
  19. Thanks Richie,

    FYI all my cheese is predominately Apple and or Pear (when available) pear was every where in Medford, glad I moved my stash with me up here. sometimes a little cherry or hicory (20% + or -) for some of the bolder cheeses such as cheddar.

    everyone has talked these cob pellets so much I ordered some from Todd on the last order (wanted some peach as well, dust or pellets ) , that pesty  BO It will added to my  list due to the potential sweetness, well, it will be on next order. I have not tried them (cob) yet not knowing if it is a light smoke or heavy. what do most relate (wood wise) to it ??? think "Tastes Like Chicken"

    now that I have it ,, now just what to throw it at??

    Keep on Smokin,

    Tom
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I would have to say it taste like a lite Alder.I used it on my Kielbasa last week and we enjoyed it.

    Richie
     

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