First Batch of Cold Smoking Cheese

[smokinvegasbaby]

This was the first time I cold smoked cheese and I must admit it was over the top in flavor!  I served the first batch at a catering gig today and everyone went crazy over my smoked Gouda Cheese.  The rest is for a catering gig on Tuesday.  Thanks Todd of A-Maze-N Products.  I love my new smoking cylinder and smoking pellets.  I smoked Pepper Jack, Gouda, Sharp Cheddar and Colby Jack. Smoking another batch tomorrow for the Friday catering gig.

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• smokinvegasbaby
• Nov 28, 2016

Me cutting up some Smoked Gouda Cheese for the party guest.

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• smokinvegasbaby
• Nov 28, 2016

Me cooking some my Maple Sausage Links

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• smokinvegasbaby
• Nov 28, 2016

got everything all set up just waiting on the guest to come to this beautiful table setting.  Two more catering gigs this week then it will be time for some serious rest, relaxation and lots of libations.....

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• smokinvegasbaby
• Nov 28, 2016

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• smokinvegasbaby
• Nov 28, 2016

Some of the party crew!

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• smokinvegasbaby
• Nov 28, 2016

In the middle of this crazy week, my daughter and grandbabies came up for Thanksgiving.......I enjoyed every minute of my grandbabies! Can't believe everyone is taller than I am lol.....My granddaughter towers over me now !!!!

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• smokinvegasbaby
• Nov 28, 2016

Me and my daughter

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• smokinvegasbaby
• Nov 28, 2016

I know all these pics had nothing to do with my cold smoking cheese ~ but I had to share em' LOL

Have a blessed week everyone!

Josie aka SmokinVegasBaby

 

[atomic dog]

Good times!  Always nice to get positive feedback for your hard work from diner guests.  What wood did you use to smoke the cheese?  

 

[dirtsailor2003]

Looking good Josie! Once you catch the cheese bug it's hard to stop making it!

 

[SmokinAl]

Great looking cheese Josie!

Looks like you had a great time!

I'm just about out of cheese myself, and the weather is starting to cool down.

I'll have to make a batch in the next couple of weeks!

Al

 

[smokinvegasbaby]

 
Good times!  Always nice to get positive feedback for your hard work from diner guests.  What wood did you use to smoke the cheese?  

I used Applewood pellets.  YES it is nice to get positive feedback from dinner guests and catering clients.  Positive feedback = more $$'s

Thanks for looking and have a good week.

Josie

 

[smokinvegasbaby]

Looking good Josie! Once you catch the cheese bug it's hard to stop making it

Looking good Josie! Once you catch the cheese bug it's hard to stop making it!

Thanks DS............................YES I have been bitten by the "smoking cheese bug" lol.

 

[smokinvegasbaby]

 
Great looking cheese Josie!

Looks like you had a great time!

I'm just about out of cheese myself, and the weather is starting to cool down.

I'll have to make a batch in the next couple of weeks!

Al

thanks Al.  This is the perfect time here in Vegas for smoking chees because it's nice and cold.  Hope you had a great Thanksgiving.

Josie

 

[BGKYSmoker]

Great times and cheese.

 

[disco]

Great news that the cheese turned out so well, Josie. Try aging it for a few weeks after smoking it. It is even better!

Disco

 

[JckDanls 07]

I agree with Disco... Vacuum seal and let age for at least 2 weeks... the longer the better...

Now that your set up for cold smoking... try cold smoked deviled eggs... cut the hard boiled eggs in half (after peeling) .. cold smoke them(yoke and all)... when done smoking mix up the yokes in your favorite deviled egg mixture... you know the rest.... give em a try...

 

[wade]

Even a week later it tastes much better as the flavours mellow but it is even better after 2-3 weeks. Don't forget to wrap it though 12-24 hours after smoking - if you can vac pack it then that is perfect. One batch of cheese I produced I left unwrapped in the fridge for 4 days after smoking and before packing - but when i finally tasted it most of the smoke flavour had gone and it had not had time to penetrate into the cheese.

 

[lemans]

Josie
You have to let it rest unwrapped a day and then wrap it and put it to bed for a month.. Wade knows what he is talking about...

 

[atomicsmoke]

Nice family, kitchen and cheese.
Seeing you are in the catering game it would make sense to smoke large batches and store them for catering jobs. The longer they stay the better. Many members here have smoked cheeses older than one year.

 

[smokinvegasbaby]

 
Great times and cheese.

YES great times indeed nepas!

 

[smokinvegasbaby]

 
Great news that the cheese turned out so well, Josie. Try aging it for a few weeks after smoking it. It is even better!

Disco

Yes I will definitely try that if it last that long....my kids and grandbabies usually eat it as fast as I make it lol.

 

[smokinvegasbaby]

I agree with Disco... Vacuum seal and let age for at least 2 weeks... the longer the better...

Now that your set up for cold smoking... try cold smoked deviled eggs... cut the hard boiled eggs in half (after peeling) .. cold smoke them(yoke and all)... when done smoking mix up the yokes in your favorite deviled egg mixture... you know the rest.... give em a try...

YESSSSS will be trying cold smoking deviled eggs sounds delish.  Thanks JckDanls 07

 

[smokinvegasbaby]

 
Even a week later it tastes much better as the flavours mellow but it is even better after 2-3 weeks. Don't forget to wrap it though 12-24 hours after smoking - if you can vac pack it then that is perfect. One batch of cheese I produced I left unwrapped in the fridge for 4 days after smoking and before packing - but when i finally tasted it most of the smoke flavour had gone and it had not had time to penetrate into the cheese.

Yes thanks Wade for the helpful tips.  I did vacuum sealed my cheese after smoking it. Made another batch yesterday and it turned out even better than the first batch.  check this out

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• smokinvegasbaby
• Dec 2, 2016

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• smokinvegasbaby
• Dec 2, 2016

 

[smokinvegasbaby]

Josie
You have to let it rest unwrapped a day and then wrap it and put it to bed for a month.. Wade knows what he is talking about...

oops......I didn't do that.  I let in rest for about an hour or so then I wrapped it.  I will do that for the next batch.  So leaving it unwrapped in the fridge correct Lemans and Wade?? Putting it to bed for a month ain't gonna happen because it disappears for some unknown reason lol.....

 

[smokinvegasbaby]

Nice family, kitchen and cheese.
Seeing you are in the catering game it would make sense to smoke large batches and store them for catering jobs. The longer they stay the better. Many members here have smoked cheeses older than one year.

WOW year old cheese!  I bet that is some awesome tasting cheese.  Question atomicsmoke - so this "year old cheese" you mentioned is in vacuumed sealed bags correct? so exactly how long will it last in those vacuumed sealed bags in the fridge??

 

[atomicsmoke]

WOW year old cheese!  I bet that is some awesome tasting cheese.  Question atomicsmoke - so this "year old cheese" you mentioned is in vacuumed sealed bags correct? so exactly how long will it last in those vacuumed sealed bags in the fridge??

Correct ...vacuum sealed. If it's dry cheese it will last longer than your self-control can take :-). I can't give you a number, but my older than one year cheese is nowhere close to running out.