Fall cheese smoke

Discussion in 'Cheese' started by graniteman, Oct 10, 2016.

  1. graniteman

    graniteman Smoke Blower

    Temps dropping time to do some smoked cheese, friends are waiting.  Smoked Sharp Cheddar, Pepper Jack and some Colby Jack.

    use cherry pellets and my A-Maze-N smoker, Temp at 55,  Smoked for 4 hours. Vac. Pack cheese, Put in fridge for 2 weeks. 

    Now the hardest part, wait for at least 2 weeks.  Then share.

    driedstick likes this.
  2. sigmo

    sigmo Smoking Fanatic

    Looks yummy. As you say, the hard part will be the wait now!

    How do you like the chamber vacuum sealer? It seems like they're expensive, but you'd save a lot on the bags over time and be able to do wet items.

    Tabbed in.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a mess of cheese!

    I like the vacmaster!

  4. graniteman

    graniteman Smoke Blower

    If your going to take the time, why not do it in volume. that makes my buddies happy.
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The waiting is truly the hardest part!

    Like right now, I'm watching quite a few of you smoke cheese and I'm WAITING for my temps to start getting fall like...  Gonna be 90° again today...

    Looks like you'll have some happy friends soon!
  6. sigmo

    sigmo Smoking Fanatic

    The weather has been varying here. Just when I have a day or two off to do some smoking, it has warmed up again.

    I hate to complain, though. Soon enough it will be snowing and we'll be griping about that!

    I think I'll make a big batch of nuts since I do them hot.

    Tabbed in.
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks like a good start to building a nice batch of cheese stock.... I also like the vac master,,

    A full smoker is a happy smoker = POINTS 


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