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40+ Block Cheese Extravaganza

Discussion in 'Smoked Cheese' started by SmokinVOLfan, Mar 27, 2018.

  1. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    So Publix had a sale on Cabot cheese last week. BOGO...which each block came to around $2.15(which is good for here in East TN). Figured while the weather was still a little cooler I would try to get in one last cheese smoke and stockpile it up before it got warm. Had a few other random blocks I threw in as well.

    Cheddar, Monterey Jack, Colby Jack, Vermont Extra Sharp(white + yellow), Seriously Sharp, Pepper Jack, Hot Habanero, Legacy Collection Alpine, Legacy Collection White Oak, and Legacy Collection Farmhouse Reserve. 40 total blocks

    Threw in 4 blocks of cream cheese and 2 sticks of Kerrygold Irish Butter too.

    Fired up the AMNPS loaded up with apple pellets and put it in my MES40. Never turned the smoker on. It was in the 50's and slightly windy outside. The temps stayed between 65-85 the whole time. I had to run to the store(was out of beer) and when I came back it was up to 94. I quickly opened the door and cooled it down threw a pan of ice in there. Did 3 hours of smoke on the cheese/butter.

    Pulled everything out of the smoker and let it sit on my counter for a couple of hours. I lost one block of cheddar. When it got up in the 90's got a little gooey. Cheese did sweat some. Probably should have paid more attention and threw the pan of ice in earlier. But I covered it loosely in saran wrap and let it rest in the beer fridge over night still on the racks.

    When I got home from work last night I pulled it from the fridge and wiped off any excess moisture on the blocks with a paper towel. Vac sealed and labeled all of it and tossed it back in the beer fridge for a good rest(3-4 weeks if I can make it). I just opened up some cheddar and hot habanero I did 3 weeks ago and it was amazing.

    The cream cheese did surprisingly well. I plan to use it in my buffalo chicken dip. The butter on the other hand was hard to keep under control due to the high temps. It probably only got an hour of smoke because it was getting so soft and I couldn't keep the temp low enough to get enough smoke on it.

    All in all was a good cheese smoke. Will try to keep the temps lower next time. Hopefully I got enough to last me through the spring and summer months!

    Thanks for looking!

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  2. gmc2003

    gmc2003 Master of the Pit

    Man that's allot of cheese. You got a nice color on it also. You may want to try a frozen soda bottle filled with water or something similar instead of straight up ice. It won't produce as much moisture.

    Point for sure.

    Chris
     
  3. oddegan

    oddegan Smoking Fanatic

    I like how you have it all piled up on the counter like the grown up version of the Halloween haul review. Nice!
     
  4. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Great looking color on that cheese!

    Was that a cheese jenga tower?!?!? Lmao!

    Fine job!

    Scott
     
  5. BandCollector

    BandCollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    I really like the picture of "The Tower of Cheese"

    John
     
    SmokinVOLfan likes this.
  6. DrewJ

    DrewJ Fire Starter

    Looks good!
     
  7. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    Wow!!:)
    Boy are you loaded for Bear!!
    Actually Cheese makes Great Bear-Bait!!
    Like.

    Bear
     
    SmokinVOLfan likes this.
  8. idahopz

    idahopz Smoking Fanatic

    Nicely done!
     
  9. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    That's the greatest comparison I've ever heard on this site lol
     
  10. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Lmao I might have had a few cold ones when I was making the Cheese Jenga Tower!
     
  11. SmokinAl

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

    Your cheese looks fantastic!
    Love the color!
    Al
     
  12. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Thanks Al. Read a post you put on several years ago where you did muenster in your SV24. That one inspired me and I originally was going to use my SV24 but having good turn out on the MES40 so far.
     
  13. Looks great! Wish I had the ability to smoke and store that much at once. Maybe one of these days.
     
  14. xray

    xray Smoking Fanatic

    Nice haul! You should be set for awhile.

    Was the red bull there so you could unwrap all that cheese?
     
    SmokinVOLfan likes this.
  15. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    No kidding it took me almost an hour to unwrap all that cheese and to cut up the big blocks!
     
  16. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Pulled out some of this cheese yesterday for my wife's birthday that I did from this smoke and some I did from a previous smoke a couple weeks earlier. Man is this stuff good it got gobbled up in about an hour. And what better to wash down some fine cheese with other than some cold natty light!
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    Did some burgers, brats, beans, and ABT's to go with it. Was all a hit!
     
    GATOR240 and TomKnollRFV like this.
  17. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Like it! Just Curious with your huge ole selection of cheeses..ever smoke farmer's cheese? I am curious as it's one of my favourites for some reason but with how mild and soft it is , I'm not sure how she'd take to smoking.
     
    SmokinVOLfan likes this.
  18. yankee2bbq

    yankee2bbq Smoking Fanatic

    Nice looking cheese!
     
    SmokinVOLfan likes this.
  19. oddegan

    oddegan Smoking Fanatic

    Not done with summer yet but that really gets me looking forward to cold smoking this fall!
     
  20. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    I've never smoked farmers cheese. Its not crazy common around here. Although this year I plan to attempt to smoke some goat and feta cheese to see how it turns out.