First Cold Smoking - Cheese and Pecans - QVIEW

Discussion in 'Cheese' started by pintobean, Dec 28, 2010.

  1. pintobean

    pintobean Smoke Blower

    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.







     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    The hardest part about smoking cheese is waiting for it to age. Its hard not to dig into it right away.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
     
  4. pintobean

    pintobean Smoke Blower

    How long? 2hrs? 3 hrs? Thanks for the heads up. I would have let it go the whole time.
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    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  
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!
     
  7. pintobean

    pintobean Smoke Blower

    Thanks for the info.
     
  8. pintobean

    pintobean Smoke Blower

    Also, my MES is hanging around 54-55 deg. Is that too cold?
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

  10. pintobean

    pintobean Smoke Blower

  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

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

    wingman Smoking Fanatic SMF Premier Member

    Can't wait to see the end result. Yummmm!
     
  13. pintobean

    pintobean Smoke Blower

    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.

















     
    Last edited: Dec 28, 2010
    meateater likes this.
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job man - that cheese looks great.
     
  15. papagreer

    papagreer Meat Mopper


    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
     
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    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

     
     
  17. papagreer

    papagreer Meat Mopper

    That cheese looks awesome! [​IMG]
     
  18. wingman

    wingman Smoking Fanatic SMF Premier Member

    Man that all looks so good. Nicely done!
     
  19. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Nice work. Great looking cheese!
     
  20. papagreer

    papagreer Meat Mopper

    Thanks Scar. I will be smoking cheese for the first time this weekend. YUM! 
     

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