Search results for query: smoking cheese

Just ate a small bag at lunch. Love the stuff and never heard of this. Definitely will try.

Dang. Now I need this! Cruel mate.

Ok everyone here is my smoked cheese I did today. 1st time trying this. I did pepper cooper, extra sharp cheddar, horseradish, Kolby jack, and provalone. I did end up cutting the cooper and provalone down more from what’s in the first pic. Holy Smoker ran good all day at the low temps with a...

I have one and use it for smoking cheese. I mix in pellets with the dust to help keep it burning. I have not had good luck keeping dust alone lit. - Jason

Have you tried adding a smoker tube or tray to the bottom of your Primo for cold smoking? No charcoal. A tray full of pellet dust works great for cold smoking cheese, bacon etc

Hello from the Ozarks, thanks for allowing me to join your group. I like cold smoking cheese and hot smoking meats. I am also new to the sourdough bread making addiction ever since a friend gifted me some starter. Hope to learn some tips from you all.

Loooookingggg good. I'm still a month or so away from smoking cheese. Chris

I have been doing a bit of researching over the past couple days on building myself a cold smoker and was looking for some help to finalize any thought so I can start buying materials. I'm primarily going to be smoking Keilbasa and occasionally cheese, ribs or a butt. For the heat source I was...

Agreed. I have smoked a lot of cheese in the past 15+ years and have never thought of brining. Not sure i understand the benefit... - Jason

Never brined my cheese before smoking and it always came out fine. Let us know how it comes out. John

Fantastic!

Our local supermarket has started selling "Carving Hams". I'm sure you guys have had them forever but we are behind the curve here in my small city in the Canadian Rockies. They are just a lean portion of ham from a full sized ham. This is good for Woman of My Dreams (WOMD) and I as there is...

Looks great! You are just down the road from me (Little Elm), perfect weather for smoking cheese. Love the different twists you put on the cheese, excited to hear how they all turn out. - Jason

My primary reason is for smoking kielbasa. When my grandfather and my father were into it, they would smoke 50pds sometimes 100pds if my memory serves me correctly. They would do it during the holidays, Thanksgiving, Christmas, New year and Easter. They would deliver to friends and family...

I've had good luck smoking store brand generic cheese. I do prefer Cabot or Tillamook for non smoked.

When I lived in Wisconsin I used local cheese, since moving to Texas I have had to move to large producer cheese. I prefer sharp as well and Cabot is the best, Kraft and Tillamook are a close 2nd. I do not smoke aged cheese as I don't find it as good, better smoking young cheese and aging it...

Hello from San Antonio TX!

In my other post it was recommended to brine overnight to improve the texture, to avoid a rubbery consistency.

Guys & gals I am cold smoking cheese today. This is 4-5th time of doing cheese. After I vacuum seal it. What do you guys do for long term storage? Seems like when put in the freezer it gets crumbly or I've heard it does. Thanks.

I like Kraft, Best Choice is good too. Just my thought, cheap 'run of the mill' cheese benefits more from the smoking process than does top shelf cheese. I just watch for sales. Pepper Jack is what the kids ask for the most and always goes first.