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Finally got to try smoking Cheese

Discussion in 'Smoked Cheese' started by ab canuck, Aug 11, 2018.

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  1. Aug 11, 2018 #1
    ab canuck

    ab canuck Master of the Pit ★ Lifetime Premier ★

    Alberta Canada
    Well I got home for some time off and away we went for a bike trip. Just got home and have bacon in pops wet brine and thought I am going to do the cheese as well. We have some we bought on a trip to the US last yr I have been waiting to do as well as some stuff we picked up the last few months. Here is what we are doing.
    Cheese.jpg
    Here it is blocked and on an oven rack. Still have to build racks for inside of the smoke house.
    Cheese 1.jpg
    Finished smoking 6 hrs in smokehouse using 2 AMNPS as the bacon was going. Here it is pulled and ready to vac seal.
    Cheese 2.jpg
    We used cherry pellets from BBQ delite, Ran out of Todd's pellets and hard to get up here. I have to say we tried some of each before vac sealing to put away and Wow it was good. I have the wife convinced on the smoked just about everything now. Glad I tried it, now looking for more to do on those sparse days off... lol. Thx for looking.
     
    Derek717, GATOR240, Smkryng and 6 others like this.
  3. Aug 11, 2018 #2
    tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Lyndhurst,New Jersey; Attelboro,Mass.
    Charlie Looks good and taste much better after aging LIKES
    Richie
     
  4. Aug 11, 2018 #3
    gmc2003

    gmc2003 Master of the Pit

    Georgia, Vermont.
    Good looking cheese Charlie, they took on a nice color. We're still a month or so away for temps to be cool enough for a cheese smoke here.

    Point for sure.

    Chris
     
  5. Aug 11, 2018 #4
    zachd

    zachd Meat Mopper

    Mn
    Looks good like said before if you thought it was good right away just wait for it to age
     
    donpachuco likes this.
  6. Aug 11, 2018 #5
    crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Great North Woods, NH
    ABC, Nice color on your cheese, looks delicious. like
     
  7. Aug 11, 2018 #6
    jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    Jacksonville,Fl
    Tillamook is awesome cheese !! With smoke, it should be even better...
     
  8. Aug 11, 2018 #7
    SmokinAl

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

    Central Florida (Sebring)
    Charlie, that is some good looking cheese!
    The color is beautiful!
    Very nicely done & congrats on making the carousel!!!
    Al
     
  9. Aug 11, 2018 #8
    73saint

    73saint Smoking Fanatic SMF Premier Member

    Near New Orleans La
    That’s some awesome looking cheese! Took on a beautiful color!!
     
  11. Aug 11, 2018 #9
    TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Neenah WI
    Envy your lower temps! Right now with out any thing in it my smoker hits 90f..big black metal box in 86f+ weather and sun...Glad to know the Jarlsberg will turn out good; one of my favourite cheeses..time to get my 'smoked cheese list' together!
     
    erikjacobson87 likes this.
  12. Aug 11, 2018 #10
    xray

    xray Smoking Fanatic

    Northeast PA
    Nice color on that cheese.Like you said, I try to smoke cheese during the colder months when I get a day off.

    I still have 10+ lbs from last year.
     
  13. Aug 11, 2018 #11
    chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Lower Alabama/Gulf Coast
    :eek: Dang, Charlie not only cut the cheese... He smoked it too. :rolleyes:
    That looks freaking good, a little time to mellow and it'll be on.
    Like!
     
    Last edited: Aug 12, 2018
  14. Aug 11, 2018 #12
    Smkryng

    Smkryng Meat Mopper

    Central Arkansas
    Man I love some smoked cheese, and yours looks great. We just ran out about a week ago. Thats what I should have been doing this weekend.
     
  16. Aug 11, 2018 #13
    GATOR240

    GATOR240 Smoking Fanatic

    Western Pa.
    That is some good looking cheese. Like.
     
  17. Aug 11, 2018 #14
    chopsaw

    chopsaw Master of the Pit SMF Premier Member

    OFallon Mo.
    That looks great . Nice job . I've got a hunk of Motz that's 18 months in the fridge . Might open it up tomorrow .
     
  18. Aug 11, 2018 #15
    erikjacobson87

    erikjacobson87 Newbie

    Oshkosh, WI
    Awesome! Was there any prep other than slicing an putting it in the smoker with the ANMPS?
     
  19. Aug 12, 2018 #16
    ab canuck

    ab canuck Master of the Pit ★ Lifetime Premier ★

    Alberta Canada
    Thx a bunch everyone, I appreciate the comments and likes. It was a great turn out for us so very happy. A definite must again.
    No not really any other prep. Just had a cooler day than usual with some rain to finally bring the temps down. We were doing a bunch of bacon as well so it just all worked out.
     
  20. Aug 12, 2018 #17
    mark-ct

    mark-ct Fire Starter

    Connecticut
    If you can get your hands on some of those mozzarella cheese sticks, smoke those too. You can make any size snack pack you like.
     
  21. Aug 12, 2018 #18
    nanuk

    nanuk Smoking Fanatic ★ Lifetime Premier ★

    Central Saskatchewan, Canada
    those look DELICIOUS!

    smoked cheese is something i really wanna do!
     
  22. Aug 12, 2018 #19
    Meat Man Matt

    Meat Man Matt Fire Starter

    I'm officially jealous. I love me some smoked cheese, and i bought a amaze tube smoker recently to make my own, but I'm in the same situation as some of the others here, waaay too hot to try any cold smokes at my house. Probably at least a month away.
     
  23. Aug 13, 2018 #20
    SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    Knoxville, TN
    Great looking cheese man! I've got a whole drawer full in my fridge vac sealed just waiting on colder temperatures to smoke!
     
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