Cheese,cheese,and more cheese

Discussion in 'Cheese' started by fish killer, Jul 26, 2013.

  1. I was running low on cheese so I went to Sams and picked up some of my favorites.

    I really like the 3 Alarm pepper cheese so I got two of those. Dublinger,Havarti,Sharp Cheddar are all ones that I have smoked before. Jarlsberg and fresh Mozzarella are a new experience but I have read a lot about them so I figured I would give them a try. I smoked them in two batches, one with apple and the other with Pitmaster choice.

    This is the batch that I did in apple, there was another just like it that I did in Pitmaster Choice.

    e.

    I pulled the mozzarella out after an hour to avoid too much smoke. Everything else was 2 1/2 hours. The mozarella was really good straight out of the smoker so I'm sure it will be even better later.


    It was about 80 degrees out today so the ice was a necessity my freezer build is pretty well insulated so the ice kept the inside temp cool enough so the cheese kept its form well. The two liter bottles work Pretty good at keeping the smoker cool.

    Everything was set in the fridge to firm up after being smoked and were then vacuumed packed.



    My cheese fridge is now full again.

     
    Last edited: Jul 26, 2013
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    When you take a sample taste of the Jarlsburg.....  stop and savor the moment....  the creamyness of the cheese, it's flavors and subtleties... and then the mild smoke that does something to it...   I eat it alone or on a cracker....  It's a really great cheese in my book.....   I've tried to think of something that could improve it.....   maybe a slice of grav-lox .....  I don't know.....    

    Anyway, I'm in for the pics......   Dave
     
  3. tonybel

    tonybel Smoking Fanatic

    Very nice!
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great, good job
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Cheesus!!! That's a nice load of cheese in there!
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Good lookin cheese!

     If you are a fan of smoked sharp cheddar. Next time you are at sams Look for Black Diamond 4 year old cheddar. Cut the block into 4 oz pieces w/ a cheese wire. The cheese is aged and almost crumbly. Smoke as you would any other cheddar. Vac seal and age at least 1 month. 3 months is better.

     This will become your private stash and i promise you won't want to share.
     
  7. Thanks everybody. I have seen the Black Diamond, next time I will give it a go.
     
  8. smokeamotive

    smokeamotive Smoking Fanatic

    As I am an official smoked cheese inspector you are required to send me 1 lb of each for testing. :biggrin:
     
  9. wiredig

    wiredig Fire Starter

    Best comment award goes to Dirtsailor2003! "Cheesus" !!!! I am headed into week 2 of aging for my first batch. That load looks awesome!
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Some people go to church on Sundays. I load up the smoker!!!
     
    smokin jaynh likes this.
  11. wiredig

    wiredig Fire Starter

    Amen! Fire it up Brother!
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That is great looking cheese. 

    Disco
     
  13. marteenhook

    marteenhook Newbie

    Superb job. Keep it up. These cheese looks so good.
     
  14. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    My wife is a big fan of Jarlsberg cheese but she does not like that particular one smoked. I am with you though Dave, I think the smoke adds a great deal to the creamyness of the cheese.
     
  15. bearsfan54

    bearsfan54 Newbie

    What did temperature did you smoke your cheese in your smoker?  I recently bought an electric Bradly Smoker.  I was wondering what would be a good temperature to smoke some cheese in my smoker/
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Below 70 degrees F..... so you don't melt the cheese...
     
  17. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    55-65 is OK depending how long you are smoking it. The closer to 55 the better. In the summer I usually smoke mine at night and sometimes load a tray of ice cubes in the bottom of the smoker. 
     
    Last edited: Dec 19, 2013
  18. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Welcome to the forum, you may find the following helpful with your cheese.    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    Tom
     
  19. So fabulous! (My favorite in your line-up being the Havarti)!

    And I LOVE Dirtsailor's expression of "Cheesus!" I'm going to make sure that gets put to good use in our household vocabulary! Thank you Dirtsailor!

    Beautiful job!

    Cheers! - Leah
     
  20. oldcanalsmoke

    oldcanalsmoke Fire Starter

    I am sure this has been answered ad nausea, but  what woods are good what what (typical cheddar, swiss, prov, etc) cheeses. Anyone point out a list please?
     

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