First cheese

Discussion in 'Cheese' started by theracenut, Jan 14, 2011.

  1. theracenut

    theracenut Fire Starter

    Did my first cheese today. First time to use the A-Maze-N too. Used a cup of hickory and a cup of maple, we'll see how it taste in a few weeks. This is also the first time I have used the MES 40. Didn't use any heat just let it cold smoke. It never got above 50 degrees.

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    This is what I started with, colby jack, gouda, monterey jack, sharp chedddar, mozzarella and pepper jack. I got most of it from

    Aldi I wasn't ready to spend a lot on cheese until I decided I knew what I was doing.

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     Ready to go to the MES 40.... I got those racks at Wally World for 9 bucks for a set of 3

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    In for the smoke....I smoked this for 3 hours.

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    Packaged and ready for the fridge. This is going to be a long two weeks.
     
  2. les3176

    les3176 Master of the Pit

    Nice job with the cheese! Someday i'll try that.So you only used the heat fromthe amns? What was the temp outside?
     
  3. theracenut

    theracenut Fire Starter

    It was about 36 or so outside. Only heat was from the A-maze-N. You should go for it and make some....it was easy.
     
  4. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Great looking Cheese!  The Amazen smoker is awesome isn't it! So easy!  you are gonna love it!

    I used some smoked Havarti cheese tonight on some sloppy joes for supper. MMMMMMM!!!

    SOB
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Nice job on the cheese!  While it's still cold you might want to smoke a bunch. I still have some vacuumed packed from feb/2010. Just dont freeze it keep it in the fridge.
     
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Looking Cheese.

    1st Time Smoking Cheese Smoke

    1st Time Using Your New MES

    1st Time Using Your New AMNS

    AND.....All Was  A Success!!

    I would buy a lottery Ticket!!

    Todd
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Congratulations on all the Firsts...

    Nice Job on the Cheese, it was a great selection too...
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great first smoke [​IMG]
     
  9. Very nice indeed!  Now that the first time jitters are done - GO FOR IT!!!   I personally would smoke some more cheese in a week, so that when you do dip into the cheese you have already done it wont all be gone in 3 days. You will tend to be eating alot of cheese now and be careful about offering it to friends - they tend to beg alot and that gets embarrassing for them and you!   Enjoy!!
     
  10. theracenut

    theracenut Fire Starter

    The DW and I got back from a coastal trip today and I decided to open up some of the cheese for a snack. It was well worth the effort and wait. We were very impressed with the taste. We tried the Gouda. We will be doing a lot more cheese. I suggest everyone cold smoke some cheese, you will me amazed by the flavor.
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Glad it turned out good for ya - Smoked cheese is amazing
     
  12. Congrats how long did you smoke it? did you light both ends or only one, i am waiting for my mes40 from cabelas, already have a amaz and dust, just need a thermo, any tips help thanks, ps meateater, you said to leave it vac. sealed, how long will it last? 
     
  13. theracenut

    theracenut Fire Starter

    I smoked it for 3 hours and I lit both ends. I don't think there will be any danger of it spoiling in the vac pacs it will be eaten long before it goes bad.
     
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    You want light smoke for a short time.

    I smoke cheese with Apple, maple or Cherry for about 2 1/2 hours.

    Todd
     
  15. my softer chesses i cold smoke for 2-3 hrs and the more dense the longer, 3-4hrs. i have had some real dense cheddars (for example Tillamook sharp/mild orande cheddar) go as long as 6 hrs. they came out Great with what i would call a slight bark (smoke skin)  
     

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