Cold smoking some Cheese & Garlic today!

[TSR6]

Just wanted to share - I have both Sharp Cheddar and Mozzarella for cheeses, and then some garlic cloves on the smoker today set to cold smoke.

Wish me luck!

 

[SecondHandSmoker]

Looks good. I bet you can hardly wait.

 

[TSR6]

My understanding is that I need to vac seal these with the food saver and wait 2-3 weeks before eating them for the cheeses. It'll be a long wait.

At least I have some 5 and 7 year cheeses in the fridge (not smoked) to hold me over.

 

[SecondHandSmoker]

My understanding is that I need to vac seal these with the food saver and wait 2-3 weeks before eating them for the cheeses. It'll be a long wait.

At least I have some 5 and 7 year cheeses in the fridge (not smoked) to hold me over.

:eek::D

 

[SecondHandSmoker]

5 and 7 year old cheese? That must be some well aged cheese!

 

[TSR6]

5 and 7 year old cheese? That must be some well aged cheese!

Well aged Cheddar!

 

[desertlites]

Let rest before sucky bag

 

[TSR6]

Let rest before sucky bag

I had read to let them sit in the fridge overnight bare or wrapped in paper towel, then to suck them tomorrow.

 

[TSR6]

Probably let it sit in the fridge uncovered too long overnight - the cheddar dried out and cracked. The Moz is fine. Still vac packed it, and will check it out in about 2 weeks

 

[TSR6]

A quick video of last night's fun:

 

[gmc2003]

Looks good, I'm surprised the cheddar dried out and cracked especially if was just a sharp cheddar. I've seen that happen with some of the extra extra sharp but never with just sharp.

I let mine sit loosely covered with plastic wrap on a cooling rack in the fridge overnight before vacuum sealing. How'd the garlic turn out? Curious if it took on any smokiness.

Chris

 

[TSR6]

Looks good, I'm surprised the cheddar dried out and cracked especially if was just a sharp cheddar. I've seen that happen with some of the extra extra sharp but never with just sharp.

I let mine sit loosely covered with plastic wrap on a cooling rack in the fridge overnight before vacuum sealing. How'd the garlic turn out? Curious if it took on any smokiness.

Chris

I'll know on the garlic in a couple days. I just wanted to do it now since I had the cheese (which was on super sale) to try too.

I didnt have them covered at all - I probably should have just let them sit for 2-3 hours instead of overnight. The Moz didn't crack at all, just the cheddar. Who knows. It's my first shot, so it's not like I expected everything to be perfect. lol

 

[bertman]

Not much cheese there. Better smoke some more right now. That won't last long!

I'm anxious, too, to find out how the garlic turned out. Never thought of that!

 

[dr k]

Sam's has these peeled raw garlic cloves and at 225* for 3 hours on a Qmatz they get a nice color. It gets softer inside after 3 hours like spreadable roasted garlic in a paintball soft shell and is a carmelized smoked garlic raisin.