December Cheese

[BGKYSmoker]

Got some cheese smoking with apple pellets in my AMZNPS

Swiss

pep jack

horseradish

muenster

cheddar

I dont used any ice, creates moisture

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• BGKYSmoker
• Dec 4, 2012

When the cheese is done, elevate it so air can circulate around it before vac sealing.

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• BGKYSmoker
• Dec 4, 2012

 

[chef jimmyj]

Nice Job. How long you let it smoke?...JJ

 

[diggingdogfarm]

Nice!!!!
I need to get my butt in gear and get some more smoked!




~Martin

 

[roadkill cafe]

Nice color. I wouldn't add ice either if it wasn't so dang hot here. About 79* here today. Now for the dreaded wait.

 

[BGKYSmoker]

Nice color. I wouldn't add ice either if it wasn't so dang hot here. About 79* here today. Now for the dreaded wait.

74* today in SE GA

I have waited 2 years to open smoked cheese.

 

[BGKYSmoker]

Nice Job. How long you let it smoke?...JJ

Smoked the AMZNPS for 2 hours

 

[smokinhusker]

Beautiful color!

 

[driedstick]

That looks great no way I could wait two years to eat it thou. I luv me some smoked cheese.

 

[roller]

That means you can eat it in Feb. 2013 or after !!!

 

[hoity toit]

Very nice color. I smoke mine 4 hrs with Alder and then wait 4-5 weeks.

 

[BGKYSmoker]

Sorry double posted this one.

 

[BGKYSmoker]

Adding to the December cheese today.

Smoking more cuz we are going to be heading back up to NEPA for some early Christmas with family.

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• BGKYSmoker
• Dec 6, 2012

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• BGKYSmoker
• Dec 6, 2012

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• BGKYSmoker
• Dec 6, 2012

AMZNPS with some apple wood slices.

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• BGKYSmoker
• Dec 6, 2012

@JJ

Bout 2 hours

BBL

 

[BGKYSmoker]

Going to rest it then wrap with clear wrap for a few days before vac sealing.

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• BGKYSmoker
• Dec 6, 2012

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• BGKYSmoker
• Dec 6, 2012

 

[tennsmoker]

Rick, what does wrapping in clear wrap do!!

 

[BGKYSmoker]

Rick, what does wrapping in clear wrap do!!

I just do that for the fridge for a few days so the cheese dont crack. Then i will vac seal them.

 

[jtnf]

Hrm.... Never done Swiss.

One I did do recently, that got raves, was a cheddar that had been bathed in buffalo wing sauce before being cryovac'd for sale. A little wet, I tried to leave as much of the sauce as possible on it for the smoke.

 

[redneck1676]

How do you smoke cheese? New at this and it looks GOOD!

 

[jtnf]

How do you smoke cheese? New at this and it looks GOOD!

Cold-smoking is the trick. Some here have mentioned ice... I have used ice (milk bottle full of water, frozen) but if the outside ambient is low then ice is not needed.

No real preparation is required, you just need a clean rack, a box, and source of relatively cold smoke. I, and many others here, use the A-Maze-N smokers with good results.

I like to cut cheese into serving size (most of my cheese has been consumed on cracker trays) so if, for example, the cheese is approximately 1x2 I cut to 1x1.

As for which cheese, I've done cheddar, pepperjack, muenster, mozzarella, gouda, and others. I've used cherry, maple, and apple for smoke, and a minimum of three hours.

Resting is important...  Most here will vacuum seal newly smoked cheese for weeks of rest before consumption.

 

[tjohnson]

Beautiful!!!

 

[dougmays]

how long will you vac-seal and refridge for?