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First Cheese Smoke

Discussion in 'Smoked Cheese' started by mattyoc20, Dec 8, 2013.

  1. mattyoc20

    mattyoc20 Smoke Blower

    And they are in

    Whats in there:

    3 kinds of cheddar

    Sharp Provy




    Parmesan (becuase why not)

    Figured if im firing up the smoker might as well put in as much as i can.

    I am concerned of the outside temp.  Right now its 27 degrees outside.  Obviously i am cold smoking.  How will this affect me?  Should i put in a couple pieces of charcoal?
  2. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    You should be fine with the cooler temp. I usually will just smoke longer. You probably won't get much color change with the colder temp. Still will have the smoke flavor.
  3. driedstick

    driedstick Smoking Guru OTBS Member

  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Smoked Gouda is excellent.
  5. mattyoc20

    mattyoc20 Smoke Blower

    didnt turn out how i thought it would.  No color change as expected per dirtsailors post.  I am tasting a bitter taste to it, which is overpowering the smoke flavor i think.  I had it in for about 4 hours and had my amnps lit from both ends.  Is that my issue?
  6. knuckle47

    knuckle47 Meat Mopper

    You'll need to let it age a few weeks minimally to get the flavor as you are expecting. Right out of the smoke you be better off licking an ashtray and I'm a radically crazy anti-smoker... Read Mr. T's tutorial. It's a godsend
  7. mattyoc20

    mattyoc20 Smoke Blower

    Just tasted the cheeses after letting them age for 2 weeks.  They are pretty good.  The sharp provy hardly took any smoke to it which looking back is easy to see why.
  8. dave17a

    dave17a Smoking Fanatic

  9. dave17a

    dave17a Smoking Fanatic

    How's the parmesian? Always looked but never bought Was scared.[​IMG]
  10. mattyoc20

    mattyoc20 Smoke Blower

    The parm was really good. Big fan favorite I didn't think it would come out as good as it did but it was awesome