• 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 Cold Smoking - Cheese and Pecans - QVIEW

pintobean

Smoke Blower
102
12
Joined Oct 1, 2010
Well, day 2 with the new MES and AMNS, and I decided to do some cheese and pecans. I have an Extra Sharp Cheddar, a Vermont White Sharp Cheddar, a Medium Cheddar, a hunk of Gruyere, Colby Jack, Muenster, Habanero Vermont White Cheddar, and some Fresh Mozzarella. Oh, and two little pieces of Swiss and Cheddar that came in a marble cheese cutting set I got for Christmas. 17.5 lbs total of cheese. Also, coated 2 lbs of pecans with a bit of olive oil and sea salt. Everything into the MES for 4 hours with a 50/50 mix of Cherry and Peach in the AMNS. More pics to come when they're done.

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0814.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0816.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0817.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0815.jpg
 

rbranstner

Smoking Guru
OTBS Member
5,700
37
Joined Oct 18, 2007
The hardest part about smoking cheese is waiting for it to age. Its hard not to dig into it right away.
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
The fresh mozzarella will not take the full 4 hours so be careful there. It can get oversmoked easily. The best part of that is you can eat it right away once it is cold again
 

pintobean

Smoke Blower
102
12
Joined Oct 1, 2010
The fresh mozzarella will not take the full 4 hours so be careful there. It can get oversmoked easily. The best part of that is you can eat it right away once it is cold again
How long? 2hrs? 3 hrs? Thanks for the heads up. I would have let it go the whole time.
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
I actually have some in the smoker right now and am going to pull it at about 2.5. I normally pull it around 2 hours but these are going to go into meatballs as the center so I want a little more smoke  
 

pintobean

Smoke Blower
102
12
Joined Oct 1, 2010
I actually have some in the smoker right now and am going to pull it at about 2.5. I normally pull it around 2 hours but these are going to go into meatballs as the center so I want a little more smoke  
Thanks for the info.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Now it looks like you will have a good amount of tastey cheeses in about 14 days.
 

pintobean

Smoke Blower
102
12
Joined Oct 1, 2010
Well, here's the finished cheese. Smoked the Mozzarella for about 2hrs and 40 min (was only going to do 2 hrs but got distracted by my wife coming home with a new area rug and having to help her unload it). The rest of the cheese and the pecans went 4hrs and 30 min. I nibbled a few pieces and they were very good, but I see why waiting for the smoke to mellow and permeate throughout the cheese is recommended. My wife took the smoked pecans and coated them in butter, sugar, and cinnamon and then baked them for 30 mins. They came out awesome! Anyway, the wait begins. The smoke coloring wasn't noticeable until I cut a few slivers off to try and then I could really see the difference.

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0819.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0820.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0821.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0822.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0823.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0824.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0825.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0826.jpg

http://s19.photobucket.com/albums/b178/BrandoB2003/?action=view¤t=IMAG0828.jpg
 
Last edited:

papagreer

Meat Mopper
249
16
Joined Jul 7, 2010
The fresh mozzarella will not take the full 4 hours so be careful there. It can get oversmoked easily. The best part of that is you can eat it right away once it is cold again

Thanks Scar, I did not know that about Fresh Mozz. What about a normal block of Mozz (Sargento)? I have both and I am planning to smoke it with a batch of cheese this weekend. 

Chris
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
The fresh mozzarella will not take the full 4 hours so be careful there. It can get oversmoked easily. The best part of that is you can eat it right away once it is cold again

Thanks Scar, I did not know that about Fresh Mozz. What about a normal block of Mozz (Sargento)? I have both and I am planning to smoke it with a batch of cheese this weekend. 

Chris
Hey Chris

The normal mozz just smoke with the rest but cut back time on the fresh. It is best to let it sit out in the fridge for a couple of hours in the fridge to develop a skin outside so it does not let the moisture escape during the smoke. It will have a light brown tint to the cheese at the end of the smoke and as soon as it chills you can eat it. We buy the Costco onese and cut them into 4 pieces so we get more smoke surface.  Once they are smoked we cut them in half down the middle and slice in 3/8 " slices and serve with french or sourdough rounds. I also hit them with a light dusting of smoked salt as I am serving them

 
 

papagreer

Meat Mopper
249
16
Joined Jul 7, 2010
The fresh mozzarella will not take the full 4 hours so be careful there. It can get oversmoked easily. The best part of that is you can eat it right away once it is cold again

Thanks Scar, I did not know that about Fresh Mozz. What about a normal block of Mozz (Sargento)? I have both and I am planning to smoke it with a batch of cheese this weekend. 

Chris
Hey Chris

The normal mozz just smoke with the rest but cut back time on the fresh. It is best to let it sit out in the fridge for a couple of hours in the fridge to develop a skin outside so it does not let the moisture escape during the smoke. It will have a light brown tint to the cheese at the end of the smoke and as soon as it chills you can eat it. We buy the Costco onese and cut them into 4 pieces so we get more smoke surface.  Once they are smoked we cut them in half down the middle and slice in 3/8 " slices and serve with french or sourdough rounds. I also hit them with a light dusting of smoked salt as I am serving them
 
Thanks Scar. I will be smoking cheese for the first time this weekend. YUM! 
 

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.