Cheese Smoke

[hardcookin]

I smoked some cheese 2 weeks ago. Was wondering what size packs do you package your cheese in?
I would just like to tidy the packages up some.

 

[pc farmer]

They are bout the size I vac seal mine in

 

[hardcookin]

They are bout the size I vac seal mine in

Thanks Adam! It cools down a little I would like to do another batch.

 

[pc farmer]

I smoke cheese all winter long. Gets me though the summer heat

 

[SmokinAl]

Looks good Doug!
It's still a little too hot here for cheese smoking, unless I put it in at 3:00 AM.
Al

 

[tropics]

51* F here this morning
I buy the 8 oz. blocks most times yours look about the same
Richie

 

[hardcookin]

Thanks Al & Richie
The morning I smoked the cheese it was 36 degrees. My smoker temp only got up to 54,I used a tube with apple pellets.

I weighed my cheese most of my blocks are running 15ozs.

 

[PerazziMx14]

I've been smoking cheeses up for the last couple of months. With a 30" electric and temps in the 90's I can hold temps in the smoker in the 60's with an ice pan.

3 hours of apple, maple and or pear smoke, vac pac for a minimum of 2 weeks and every week after that it gets better and better.

I but 8 oz blocks at wally world or the local grocery store (typically 5 or 6 at a time). This helps stage out the aging process.

I have smoked up about 60 blocks since August but only have about 40 blocks left. Between eating a few blocks and giving away to F&F this stuff goes quick,

 

[hardcookin]

I've been smoking cheeses up for the last couple of months. With a 30" electric and temps in the 90's I can hold temps in the smoker in the 60's with an ice pan.

3 hours of apple, maple and or pear smoke, vac pac for a minimum of 2 weeks and every week after that it gets better and better.

I but 8 oz blocks at wally world or the local grocery store (typically 5 or 6 at a time). This helps stage out the aging process.

I have smoked up about 60 blocks since August but only have about 40 blocks left. Between eating a few blocks and giving away to F&F this stuff goes quick,

Seems like it could be an on going process to keep some smoked cheese in stock. I think that the next batch is going to be Gouda cheese.

 

[gmc2003]

I usually stock up when Cabot cheese goes on sale. It's normally about 2.50 for an 8oz. block. So when it goes on sale for 1.60 per block I buy it up. 8oz. blocks seem to be a good size, I would cut the 15oz. in half.

Chris