Although I have been smoking cheese for some time now, this was the first attempt in warmer weather. A cold front is due in on Tuesday, however our afternoon temps were in the 80's today. Due to the unseasonably warm weather, I decided to smoke my first cheese of the Fall during the evening Football Games after the temps had dropped at least a little...
Because all cheese should be smoked "low and slow" and cold cooking is a bit of an art, I didn't begin my smoke until the evening temps had reached 70 degrees. After cutting into thirds the two pound baby loafs of Tillamook "Special Reserve" Extra Sharp Cheddar and allowing to sit on the cabinet for approx. 30 min. at room temps, I then placed them in the smoker...
Never using any fuel source other than hardwoods, I started the heat source with pecan kindling and moved to pecan chunks, progressing to a combination of apple, cherry, and a touch of hickory. Temps never exceeded 85 degrees. Unlike any time I have ever smoked cheese, the temps were extremely difficult to manage, due to a unusually warm October. However, I think I succeeded. Smoke time was 4 hours.
All product is tightly wrapped and placed in the refrigerator. (Notice Qview and the golden color already forming!) It is too late to vacuum seal and label now. That will be done tomorrow after church. The cheese will rest for two weeks and then I will begin to ship to family and friends. I hope they like it...
Because all cheese should be smoked "low and slow" and cold cooking is a bit of an art, I didn't begin my smoke until the evening temps had reached 70 degrees. After cutting into thirds the two pound baby loafs of Tillamook "Special Reserve" Extra Sharp Cheddar and allowing to sit on the cabinet for approx. 30 min. at room temps, I then placed them in the smoker...
Never using any fuel source other than hardwoods, I started the heat source with pecan kindling and moved to pecan chunks, progressing to a combination of apple, cherry, and a touch of hickory. Temps never exceeded 85 degrees. Unlike any time I have ever smoked cheese, the temps were extremely difficult to manage, due to a unusually warm October. However, I think I succeeded. Smoke time was 4 hours.
All product is tightly wrapped and placed in the refrigerator. (Notice Qview and the golden color already forming!) It is too late to vacuum seal and label now. That will be done tomorrow after church. The cheese will rest for two weeks and then I will begin to ship to family and friends. I hope they like it...