1st Cheese Smoke (w/Q-view)

Discussion in 'Cheese' started by smokinsteve, Oct 4, 2011.

  1. smokinsteve

    smokinsteve Fire Starter

    Ok....all these posts about smoking cheese are driving me crazy!!!  I decided I had to give it a go myself.  Went to the local grocery store and picked up some "victims"

    [​IMG]

    Clockwise from the left:  Sharp Cheddar, Colby Jack, Mozzarella and Swiss

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    Into the MES.  It is a cool 65 degrees here in Cleveland.  I am not plugged in.

    [​IMG]

    My usual cold-smoking setup.  I decided to use cherry for my first time.  (How appropriate, huh?)

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    I am planning on smoking for 4 hours, turning the blocks over once at the halfway mark.  Other than that, I am just going to let it do it's thing [​IMG].  I welcome any comments.  I will keep everybody informed of the progress!
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Set up looks great man. Looking forward to seeing the finished product
     
  3. smokinsteve

    smokinsteve Fire Starter

    Here we are about halfway through.  The blocks have just been flipped.  I haven't noticed very much of a color change at all.  Is this normal for this part of the smoke?  A lot of the other posts show the cheese a light golden brown.  Am I doing something wrong?  Or is this just the way it is at this point?

    [​IMG]
     
  4. smokinsteve

    smokinsteve Fire Starter

    And....DONE!  Here they are out of the smoker.  They were in for just over 4 hours.

    [​IMG]

    All packaged and ready for their nap :)

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    Color Comparison

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    That's it!  I welcome your comments.  Now...the dreaded fortnight of waiting :-(
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow looks great i love your setup
     
  6. teeznuts

    teeznuts Master of the Pit

    Nice! just finished a cheese smoke myself. You can definitely see the color difference by comparing the finished product to your pic of the cheese in the MES prior to the smoke. Before I had my AMNPS I tried the soldering iron set up but I fried in about 20 minutes. Glad to see yours works.
     
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Yup, Waiting Sucks!

    Good looking Cheese

    TJ
     
  8. venture

    venture Smoking Guru OTBS Member

    Temps just broke this week here in Central Taxifornia.  Time to smoke some cheese!

    Good luck and good smoking.
     
  9. teeznuts

    teeznuts Master of the Pit

    I didnt even need ice in my cheese smoke today. cold smoking weather is finally here!!!!
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your cheese looks great.

    I like your setup, very creative.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Pretty Cheesy, Steve!!!  [​IMG]

    LOL just kidding-------Looks Great !!!

    I guess you got to answer your own question (post #3)---Yes it takes awhile for the color to change enough to be noticed, but it eventually gets there.

    Nice Job,

    bear
     
  12. smokinsteve

    smokinsteve Fire Starter

    Thanks everyone for the encouragement.  I can't wait to taste it (in a few weeks!)

    On that note....what type of wine (or beer for that matter) goes best with smoked cheese?  I am thinking a full-bodied red since it has to stand up against the smoke flavor, but that is just a guess.....  Anyone want to give some advice?  Thanks!
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That would be my choice too, but I'm not as well versed on wines as many are.

    I am a beer lover (almost all I drank all of my life), but I don't think beer goes with cheese as well as most wines.

    Bear
     
  14. Looks great Steve. The moz you can eat after a day or 2.
     
  15. smokinsteve

    smokinsteve Fire Starter

    I guess tomorrow is going to be wine and cheese with Mrs!  Can't wait to taste it :)

    I did some reading...Zinfandel's and other big reds go well with smoked cheese.  As far as beer goes, you also want something that can stand up to the smoke....Porters and Stouts.
     

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