My first cheese

Discussion in 'Cheese' started by bigboy, Feb 7, 2015.

  1. My first shot at cheese. I got my AMPS the other day and went 2 hours and 15 minutes on my WSM with some apple pellets. Starting from the top going left to right we have- white extra sharp & pepper jack. Row 2 is sharp cheddar, Monterey Jack, muenster and Colby jack. Row 3 is provolone and more Colby Jack. Waiting 2+ weeks is going to be rough. Thoughts?

    Thanks for all your help in my other thread. Its very much appreciated.
  2. Now that's a nice assortment of cheese

  3. I wasn't really sure what I would like so I grabbed a hunch of different ones.
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks good, now the wait begins.  How long are you going to let it sit?  I never seem to get past 2 weeks :)
  5. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    After 2 weeks it will be good. After 4 it will be better. I really need to smoke some more while it's still cold out. I usually smoke mine for 3-4 hours or until I get the color I'm looking for.
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Nice collection of cheese. Next time add some Mozzarella to the batch.  I personally wait a couple months before opening but that is probably way too long for most folk.  The key is to start planning your next batch and have it done well before you run out of the previous batch.
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Haven't tried mozzarella yet, but have been thinking about doing some. I may have to run out and get some and smoke it before the crappy weather hits here later tonight. Will fresh work, or does it need to be dried?
  8. I made some Mozz smoked it and it's resting in the fridge

  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Did you use fresh or the semi dried stuff?
  10. How long does vacuum sealed cheese last?
  11. b-one

    b-one Smoking Guru OTBS Member

    Nice work looks like good color for the time in the smoke! I need to dust off my pellet tray and smoke my first cheese before its to warm.
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I have vacuumed cheese over a year old. Still tastes great.
  13. dave17a

    dave17a Smoking Fanatic

    Great assortment. like to smoke 6 hrs. or so myself. Lay around for at least 3 weeks. Never have had a complaint. Father-in-law gets heartburn, but he does not care for spices. Enjoy[​IMG]
  14. mfreel

    mfreel Smoking Fanatic

    It's been 2 weeks.  Time to crack one!

    I have some that are pushing 2 years vacuum sealed.  Generally, I've been averaging about 2-3 months before they get eaten.

    BTW, one of my absolute favorites is Parmesan.  Try some!
  15. twoalpha

    twoalpha Smoking Fanatic

    Like your assortment for the first test. More is better.

    Waiting time will be the hardest part.
  16. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Grated Parmesan or whole block?
  17. mfreel

    mfreel Smoking Fanatic

    Whole wedges.  I cut them up into smaller wedges for the smoke...maybe 3 oz. each.
  18. I like smoked any kind of cheese

  19. Good Job on the assortment. the easiest way to wait two weeks is make a batch every week for the first four weeks or so and now you start to build a back log (longer resting) and now it is only better each time you open it down the road. people rave on my Cheddars (go figure) but one of my favorites is a good Blue cheese or step up to Gorgonzola.

  20. We opened the sharpe cheddar this past weekend and boy I had no idea what I was missing!!! I let it sit out for about 40 minutes before cutting it up and the block may have lasted 15 minutes after! Amazing taste and I can't wait to do more!

    The next batch I open I'll post some pics here. Out of all the ones I did I don't know which one I should eat last.

Share This Page