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Cheeses that you have smoked

reflect

Meat Mopper
OTBS Member
212
10
Joined Feb 6, 2006
Hi,

Curious, what kind of cheeses have you smoked?

Which, overall, did you like the best and why?

For me it is white cheddar cut in a rectangle.

I like this cheese the best as it is nice and hard but takes the smoke in.


Take care,

Brian
 

opus

Fire Starter
44
10
Joined Dec 4, 2006
White and orange cheddar. I cut it small, something like 2" x 3". It holds smoke quite well.
 
23
10
Joined Jan 7, 2007
I have trouble smoking cheese. It rolls just fine, but I can't get it lit! Just kiddin' round. I was thinking motz with a fruit wood.

I think I'm gonna try that. Maybe make a pizza with the results.
 

smokyokie

Smoking Fanatic
977
13
Joined Sep 26, 2006
I like a good nutty Swiss like jarlesberg or emmentaler, w/ hickory. The nutty flavor just seems to tie w/ the hickory. I also like a good pepper jack.

Tim
 

smokin stang

Smoke Blower
100
10
Joined Nov 15, 2006
I have smoked mild cheddar, sharp cheddar, pepper jack, and monterey jack. I really like them all especially the orange cheddars.
 

longshot

Meat Mopper
OTBS Member
167
11
Joined Oct 12, 2006
Sharp cheddar, pepper jack, swiss, around the longshot home swiss is he hands down favorite. the first batch I used pecan chips which gave a very interesting flavor. It was good but swiss smoked with hickory was best although cherry was a very close second. I think Pecan would be fabulous for venison jerky
 

smokyokie

Smoking Fanatic
977
13
Joined Sep 26, 2006
Yes, I'm w/ you, good smoked swiss is a wonderful thing, and probably my fave.

Tim
 

longshot

Meat Mopper
OTBS Member
167
11
Joined Oct 12, 2006
Hey Dickey,
I did some scrqambled eggs with summer sausage, onions, tomatos, and a bit of the smoked swiss shredded into the mix. I was surprised how little it took to impart a very nice flavor to it.
 

smokyokie

Smoking Fanatic
977
13
Joined Sep 26, 2006
Thanx! Now if you'll excuse me, I think I just heard my skilled calling. :lol:

Tim
 

smoked

Master of the Pit
OTBS Member
1,009
10
Joined Dec 14, 2006
well I just did a medium chedder over hickory....but with all the swiss smoke talk got me running to wally world so now we have swiss, gouda, muenster and few others to sit in the cold box also.....heck little lady suggested even smoking some cream cheese....hummmmmmmmm maybe that would be really good in ABTs..... :twisted:
 

smokyokie

Smoking Fanatic
977
13
Joined Sep 26, 2006
Don't forget the Mascarpone, and w/ sun dried tomato, garlic and basil (what I call the "Italian Trinity").

Next question: Does anyone else wrap their cheese in cheesecloth before smoking?

Tim
 

longshot

Meat Mopper
OTBS Member
167
11
Joined Oct 12, 2006
Nope,
I cold smoke, the chamber never gets above 100 degrees. I use my (redneck engineer warning) propane cooker with a stainless chip pan, cardboard box with the dryer vent and a computer fan vented into the pan access flap on the Big Chief and prop the lid. (thanks Jeff)
 

smokyokie

Smoking Fanatic
977
13
Joined Sep 26, 2006
I don't use cheesecloth to protect from the heat, I use it to "soften" the smoke exposure. Longer , softer exposure= better penetration, or at least that's my thinking.

I'm trying to envision you cold box, and having trouble. Can you post some pix? I use my chuck wagon grill w/ a hot plate and a CI smoker box w/chips.

Tim
 

smoked

Master of the Pit
OTBS Member
1,009
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Joined Dec 14, 2006
my use of the big chief is similar, however I feed it off my masterbuilt unit and totally modified the bc's door.....
 

longshot

Meat Mopper
OTBS Member
167
11
Joined Oct 12, 2006
Man that's sweet! I hope soon to invest a bit to move away from the cardboard box rig.

Dickey, I control temp with the big chief lid and the burner control
 

larry maddock

Master of the Pit
OTBS Member
1,070
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Joined Sep 27, 2005
hello hello,
maybe try putting the 2 box above the first box heat/smoke source...

just a suggestion---
i believe smoke rises....
maybe yuo could eliminate fan.

ive learned on THIS thread
 

smoked

Master of the Pit
OTBS Member
1,009
10
Joined Dec 14, 2006
yup, and in fact here is my rig just getting into action, I elevate it on the ol table and watch the smoke just flow nicely....no fan required...
 

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