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First cold smoke of cheese

Discussion in 'Smoked Cheese' started by Sholzman, Nov 14, 2018.

  1. Sholzman

    Sholzman Newbie

    20181114_082921.jpg
    My first attempt at cold smoking cheese . Parm , mild cheddar , sharp chedder , pepper jack , havarti jalapeno . Using hickory chips.
     
    gmc2003 likes this.
  2. 5GRILLZNTN

    5GRILLZNTN Master of the Pit SMF Premier Member

    Nice color. What was your process?
     
  3. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Interested to find out how the parm turned out. I like Parmesan cheese just never to remember pick it up when smoking cheese.

    Point for sure.
    Chris
     
  4. Sholzman

    Sholzman Newbie

    That is the start without smoke.
     
  5. Sholzman

    Sholzman Newbie

    20181114_123907.jpg this is the finish product with 3hrs cold smoking . Wrapping them in vacuseal bags and placing them in the fridge for a week .will let you know how it turns out.
     
  6. So how did it turn out with the 3 hrs? I'm also considering using hickory pellets and unsure of how long to smoke it
     
  7. Sholzman

    Sholzman Newbie

    3hrs was to long way to much smoke it's all I tasted I think 1 to 1.5 hrs would be fine
     
  8. Sholzman

    Sholzman Newbie

    Put the smoker at 80 degrees and cold smoked the cheese for 3 hrs . With hickory wood . 3 hrs was way to long it's all I taste . I think 1 hr would be fine
     
  9. As a newbie to cheese smoking I'm having a hard time wrapping my head around sonetsome . Everybody here says a couple of hours only or the cheese is acrid tasting. However everyone local to nm smokes their cheese for upwards of 10hrs. They also don't seem to have issue eating right away...
     
  10. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Hickory is pretty strong as far as cheese smoking but ziplock it and put it in the fridge for about 2 weeks and try it
     
  11. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I wouldn't have a smoker at 80f to smoke cheese. That's when it can start to melt on you..

    I tend between 3-6 hours on apple or another fruit wood and vaccum seal away for a minimum of 2 weeks.