First cheese smoke with the amaze!

Discussion in 'Cheese' started by sirsmokey, Feb 24, 2016.

  1. So prior to owning this pellet smoker, I always did cheese with the soldering iron method. I have done cheese with it for upwards of 5 hours and NEVER got color like I got on this batch before. I'm wondering what May have caused this . The level of smoke was about the same as the soldering method. Started pretty heavy for about 10 min then slowed down to a nice thin blue smoke. I'm wondering if I should have pulled it earlier . Was planning on a months rest.

    The smoke was 2 hrs and 45 min with treager hickory pellets. Temp never went above 70. I'm wondering if maybe because the last batch I did it was very cold out, didn't get this color. I did Colby jack, mozzarella, Swiss, pepper jack, mild cheddar, Gouda, havarti dill, 4 sticks of sweet cream butter ( I love smoked butter ), and a quarter pound more of dark chocolate chips to fill the empty spot. Here are some pics!

    1.5 hours and already getting some color

    This mozz kind of baffled me . It was all smoked the same amount of time and was rotated so I'm not sure why I got the three different levels of color but hey, I'll take it.

    redheelerdog likes this.
  2. smokinal

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

    Your cheese looks really good!

    Your right, very nice color.

    Same thing happens to me sometimes the color is darker than others, but the smoke flavor doesn't seem to change with the color.

  3. Hey thanks al! Yea, I cut a couple hunks off just to taste and make sure it didn't taste terrible since it was so dark but it honestly taste pretty much like my batch that got no color. Weird how that works.
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Cheese looks great - nice job!
  6. Thanks guys! And thanks for the link, it was helpful.

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