• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First Batch of Cold Smoking Cheese

smokinvegasbaby

Master of the Pit
1,063
327
Joined Jul 23, 2013
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.


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


Me cooking some my Maple Sausage Links


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.....



Some of the party crew!


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 !!!!


Me and my daughter


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

Fire Starter
38
10
Joined Feb 8, 2012
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

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
Looking good Josie! Once you catch the cheese bug it's hard to stop making it!
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,588
6,273
Joined Jun 22, 2009
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

Master of the Pit
1,063
327
Joined Jul 23, 2013
 
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

Master of the Pit
1,063
327
Joined Jul 23, 2013
 
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
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,392
2,399
Joined Dec 25, 2010
Great times and cheese.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,459
4,213
Joined Oct 31, 2012
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

Smoking Guru
OTBS Member
Group Lead
5,693
475
Joined Sep 10, 2011
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...
 
Last edited:

wade

Master of the Pit
OTBS Member
SMF Premier Member
Group Lead
3,863
269
Joined Apr 12, 2013
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

Master of the Pit
OTBS Member
2,899
810
Joined Dec 29, 2013
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

Master of the Pit
OTBS Member
4,223
1,101
Joined Apr 3, 2014
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

Master of the Pit
1,063
327
Joined Jul 23, 2013
 
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

Master of the Pit
1,063
327
Joined Jul 23, 2013
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

Master of the Pit
1,063
327
Joined Jul 23, 2013
 
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

 

smokinvegasbaby

Master of the Pit
1,063
327
Joined Jul 23, 2013
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

Master of the Pit
1,063
327
Joined Jul 23, 2013
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

Master of the Pit
OTBS Member
4,223
1,101
Joined Apr 3, 2014
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.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.