1st Smoked Cheese Qview

Discussion in 'Cheese' started by xray, Oct 26, 2015.

  1. xray

    xray Smoking Fanatic

    Well yesterday I smoked cheese for the first time. I have always wanted to try my hand at this...so last week I ordered the 12" tube smoker from Todd Johnson over at A-Maze-n smokers.

    I smoked the cheese for 4 hours with a mix of Hickory and maple pellets. Temps hovered in the low 70s throughout the smoke, The outside temperature was a cool 54° when I smoked the cheese. I think next time I will wait until it is a little cooler outside before cold smoking.

    Before going in the smoker.
    I used Cheddar, pepper jack, muenster and extra sharp cheddar.

    Four hours later
    After an overnight nap in the fridge
    Vac sealed. These are going away for a month. I will try some Thanksgiving week.

    Now comes the hard part...waiting! A special thanks to Mr. T and all the other cheeseheads out here for sharing their wisdom on this forum!!

    Thanks for looking!
    redheelerdog and 4pogo7 like this.
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Congratulations, very good job.  Let's get some more going now.

  3. xray

    xray Smoking Fanatic

    Thanks Mr. T!!

    The plan is to try some during Thanksgiving and see how it comes out, if we like it we will smoke more and give this first batch a chance to age. This way we get a chance to stockpile a nice stash.

    I just need another fridge now, I need more space!! And after the overnight rest in the fridge, everything smells like smoke. The creamer in my coffee was smoky and also the butter for my bagel smelled of smoke!! Oh well, it dissipates over time. I just think the wife will end up killing me once I smoke her out of the fridge!
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Hmmm, everything smells like smoke, creamer, butter, possession of the fridge.  Sounds like a well thought out plan to me.

  5. 4pogo7

    4pogo7 Smoking Fanatic

    Nice job! Those look good from here! Once I mod my set up I will be trying this!! [​IMG]
  6. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Nice looking cheese. I've been waiting for it to cool off so I can make some more myself. Well done!
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great job,,, A friend just brought me a bunch to do for them,,,, one was already commercially smoked and she wanted a double smoke on it,,,,SO OK,,, can't wait to try it.

  8. ak1

    ak1 Master of the Pit OTBS Member

    That's a great looking stash. I'm sure it will taste as good as it looks.
  9. b-one

    b-one Smoking Guru OTBS Member

    Nice color and variety! I need to do more cheese I only have one hunk left saving for thanksgiving.
  10. xray

    xray Smoking Fanatic

    Thanks for the points, be sure to post yours when finished
    Thanks! I'm in PA too. It was 54 when I smoked and the smoker temp stayed in the 70s. I should have waited a bit for cooler temps as I had to use ice to keep my temps in check.

    Thanks! I can't wait to try and will definitely make more. Wegmans sells the 2lb blocks for $6.19. It doesn't look like a lot but once you quarter them up, the smoker fills up pretty quick!
  11. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Xray - Your cheese looks excellent, thats a great deal from Wegmans, load that baby up for another run!

  12. xray

    xray Smoking Fanatic

    Thank You! The price at Wegmans is for their store brand, basic flavors, but it's still good! I still want to try smoking more unique flavors like horseradish cheese or port wine.
  13. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    The store brand cheeses' are great IMHO.

    I have been getting 5lb blocks of Daily Chef Sharp Cheddar Cheese from our local Sam's Club here for $9. The stuff smokes up excellent and tastes great.

    Smoking cheaper store brand cheese changes the taste from cheap store cheese to: Totally Awesome, Killer, Yummy, GREAT, Smoky cheese!   

  14. xray

    xray Smoking Fanatic


    Well the cheese from the October smoke is almost gone, sadly I gave quite a bit of it away. By far, the extra sharp turned out to be the best. The muenster came out fantastic after a month rest in the fridge.

    I had one block of each type set aside for testing. I would open each one weekly to test and then vaccuum seal again. The muenster cheese was bitter for the first 3 weeks and by the 4th week it was to die for. The extra sharp, cheddar and pepper jack were great after one week and became noticeably better with time.

    A few days ago, I smoked 16 more lbs. of extra sharp, sharp, Colby Jack, muenster, Swiss and Habanero Jack:

    Also smoked some sea salt and then pryed the top off one if those disposable salt grinders and filled with the smoked salt...so good!

    Both the cheese and salt were smoked roughly 4 hours with a combination of maple and hickory.
    mowin likes this.
  15. mowin

    mowin Master of the Pit

    Your hooked now. Nice color. :points:
  16. xray

    xray Smoking Fanatic

    You betcha!! Funny thing is, the wife is even more hooked on the cheese. She loves it and is always getting a block here and there when grocery shopping.

    It should make things easier when I buy a fridge for our basement that will serve as a cheese cave (cough cough ahem) beer fridge and smoking project fridge (cough)

    And thanks for the point!
    amlong88 likes this.
  17. mowin

    mowin Master of the Pit

    Your wife must know mine. She will cut all the end and side pieces off for herself and leave me naked cheese. Lol
  18. amlong88

    amlong88 Meat Mopper

    Looks amazing. I've been curious about muenster cheese. That'll be part of the next batch I smoke.
  19. xray

    xray Smoking Fanatic


    Yea the first few weeks, I wasn't sold on the muenster. It kind of tasted horrible...bitter, acrid and tangy. But by the 1 month it was easily the most improved cheese, it was really great. All the others had small changes in flavor but nothing as drastic as the muenster.

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