Cheese season is back...

Discussion in 'Cheese' started by worktogthr, Oct 27, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Finally getting cool enough at night to smoke some cheese for personal use (did a bunch for charity recently). Just opened my last package from last March so it's definitely the perfect time to start smoking some more cheese. Used Cookin Pellets blend of hickory, apple, cherry, and maple in the MES30. Varieties included mozzarella, pepper jack, ghost pepper cheddar, buffalo wing Jack, cranberry cheddar, truffle cheddar, three different brands of Gouda, 2%cernont cheddar, Vermont cheddar, ale house cheddar, Gruyere, butterkaise and maybe a few I can't remember. Here are some pics:



    The wait is going to be killer especially because I have learned the longer you wait the more incredible the taste. I'm sure I'll bust a couple open in two weeks! Thanks for looking!

    -Chris
     
    Last edited: Oct 28, 2015
    driedstick likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Woa, alot of differant cheese's there.


    How long did you smoke ?
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks like some awesome cheese! I am diggin that ghost pepper cheddar, I need to find some of that.

    Hmmm, I am smelling cheese, eating cheese, reading about cheese, in the cheese forum, planning my next cheese smoke and counting how many smoke cheeses I have in my supply.

    I'll take your picture... say "Cheese"
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice smoke! I didn't know that cheese season ends. We make and eat it year round!
     
  5. xray

    xray Smoking Fanatic

    Very nice and looks great! I wish I had the space to do that much.
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Hahaha variety is the spice of life. I have been stocking up all summer every time I saw a sale.   I went by color rather than time but it is usually between 3 and 3.5 hours to achieve what I'm looking for.
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I saw the ghost pepper cheddar on sale at Aldi and I couldn't resist.  Haven't even tried it yet unsmoked.  I try to buy at least two of everything I haven't tried so I can make cheese platters for parties with the side by side comparison of smoked and unsmoked.  I too have been obsessing about cheese haha
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks!  I am lucky to have an extra fridge in my basement so it serves as my project fridge.  Right now it has cheese mellowing, pastrami curing, and various meats thawing and marinating for dinners throughout the week.  If you have the space maybe you could find a cheap extra fridge on craigslist.
     
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks!  hahaha I don't want it to end but the summers get hot and even when it's around 50 degrees in the early fall, the AMNPS puts out enough heat to get the cheese to that almost melting state when I use my MES30.  Maybe I can try something less insulated for smoking.  Or freeze some water bottles and throw them in.  Would love to do a mailbox mod but changing a lightbulb is about the extent of my handyman skills haha
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job Chris I got some smoke a few weeks back.

    Richie
     
  11. xray

    xray Smoking Fanatic

    Ghost pepper cheese at Aldi's? I'll have to look there.
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I haven't figured out how to do that in Texas yet. Last week it was 90 degrees in Dallas...

    I too am looking forward to the cool night so I can start to replenish last year's cheese.
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'm eating smoked cheese that's 2 years old!
     
  14. mowin

    mowin Master of the Pit

    There's no way I'd be able to wait two yrs.. I'm having a hard time waiting 4 weeks (this weekend) to try my first ever smoked cheddar.
     
  15. mfreel

    mfreel Smoking Fanatic

    Love me some smoked cheese.


     
    Last edited: Oct 28, 2015
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man you make me proud!!! LOL   your smoker is full and looks very yummy [​IMG]

    Very nice job,,

    I have to do some more soon

    A full smoker is a happy smoker 

    DS
     
     
  17. 4pogo7

    4pogo7 Smoking Fanatic

    Holy Cow that's a lot of cheese!! And it looks good too!
     
  18. smokesontuesday

    smokesontuesday Smoking Fanatic

    Those labels are slick.
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Ya,,,, labels that is cool I will have to do something like that

    DS
     
    Last edited: Oct 29, 2015
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I agree! Those labels are all professional looking.  If i were to gift them, I would definitely do that.  My strategy was a little different this time for packaging.  I put a bunch of one kind in a larger bag so that I can take out a bar at a time and reseal them.  That way I can taste them at different stages of aging and only use one big bag instead of 4 or 5 little ones.  
     

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