Smoked Cheese: First of the Year

[thebig1]

With the temperature hitting stupid here yesterday and today, I decided that it was a great time to smoke some cheese.

I went and bought 5lb of Cooper Sharp cheese and 5lb of hot pepper cheese. Fired up the AMNPS with some apple pellets and left it go for 6 hours.

I left the cheese in the smoker all night to cool and mellow and vacuum sealed this evening for it's 2 week mellow.

The color looks amazing, I'm very excited to try it.

 

[SmokinAl]

Awesome color!
Nicely done!
Al

 

[tropics]

Looks great I think I still have enough to wait awhile points
Richie

 

[gmc2003]

Looks like you got great color. Six hours I haven't gone that long yet. Usually I go three to three and a half. How strong a flavor do you get at six compared to three? Point

Chris

 

[Bearcarver]

Looks Great, Big1 !!:)
Excellent color!!

Nice Job--Like!

Bear

 

[GaryHibbert]

Nice job!! The cheese has beautiful color.
But that's sure a long smoke. Like Chris, I don't smoke more that 2 to 3 hour.
Gary

 

[thebig1]

Looks like you got great color. Six hours I haven't gone that long yet. Usually I go three to three and a half. How strong a flavor do you get at six compared to three? Point

Chris

Nice job!! The cheese has beautiful color.
But that's sure a long smoke. Like Chris, I don't smoke more that 2 to 3 hour.
Gary

Thank you everyone. Chris and Gary, I personally think that it adds a great flavor to the cheese but please give me 2 weeks to try it before trying your own. I want to make sure that it's good.

I leant a friend of mine the AMNPS and he has the same smoker that I do. He did his cheese for 6 hours and gave me a block. I absolutely love it.

He actually does cheese for a guy who likes a 24 hour smoke on his cheese.

This is the first time that I've done cheese in my MES. Everything prior was on my offset. One thing that I noticed was that everything is more concentrated in the MES due to it's more confined space.

Next time try a block. Take the bulk of your cheese off at 3 hours. Leave a few blocks on. Take one off at 4 hours, another at 5 hours, and another at 6 hours. That'll allow you to determine what you prefer.

Chad

 

[Bearcarver]

Thank you everyone. Chris and Gary, I personally think that it adds a great flavor to the cheese but please give me 2 weeks to try it before trying your own. I want to make sure that it's good.

I leant a friend of mine the AMNPS and he has the same smoker that I do. He did his cheese for 6 hours and gave me a block. I absolutely love it.

He actually does cheese for a guy who likes a 24 hour smoke on his cheese.

This is the first time that I've done cheese in my MES. Everything prior was on my offset. One thing that I noticed was that everything is more concentrated in the MES due to it's more confined space.

Next time try a block. Take the bulk of your cheese off at 3 hours. Leave a few blocks on. Take one off at 4 hours, another at 5 hours, and another at 6 hours. That'll allow you to determine what you prefer.

Chad

Like you Chad, I like longer times too, but I always use a "Light Smoke".
Like most smoking, a long time with light smoke is Great, but even a short time with heavy smoke can be bad.
I believe if yours was going to be bitter, it would be a darker color. Your color looks Great !!

Bear

 

[thebig1]

Thank you Bear, that means a lot coming from a member such as yourself.

I certainly hope that it tastes as good as it looks.