First time Cheese Smoking pics

Discussion in 'Cheese' started by woodchucks, Mar 19, 2011.

  1. woodchucks

    woodchucks Smoke Blower

    First time at this. At what temp does cheese melt? How long should I smoke?

    Any advice would be great. Cheeses are Pepper Jack and Colby Jack.[​IMG][​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It has to be cold smoked. Depending on the cheese it may begin to melt at 90-100 degrees.
     
  3. tjohnson

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

    Like Al said, you gotta keep the temp under 100° for cold smoking and make sure you do it on a cool day.

    I like about 2 hours of smoke on my cheese.

    Did you smoke it yet?

    Todd
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---Cheese is one of the only things that MUST be cold smoked, even if you have to use ice to keep it from melting.

    I think I remember someone talking about trying to melt/smoke some cheese, but I don't remember seeing it happen.

    Bear
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  6. porked

    porked Smoking Fanatic

    This is what happens if you go a little too warm.

    [​IMG]
     
  7. woodchucks

    woodchucks Smoke Blower

    Well I did it. Kept it under 100 degrees for three hours. Now do I really goota wait two weeks to eat it?[​IMG]
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Woodchucks,

    You should wait, but you could taste a little. It might be strong on outside & not much in the inside.

    Porked,

    That's funny!  The one I had heard about was supposed to be more controlled, to see how it tasted melted & smoked.

    Did you get to eat any of that---How much smoke did it get, before it turned into spaghetti?

    Bear
     
  9. I've only smoked 2 batches so far - seems like about 6-7 lbs first batch and 22lbs yesterday so I'm certainly a novice but I have to say this...

    There IS a difference in taste from 1 day and from waiting 2 weeks.  I'd suggest you wait the 2 weeks.  Also the type of wood used and the outside temp and length of smoke and cheese type make huge differences.  I had high HIGH expectations for my smoked swiss (2½ hours with hickory) and if that was the only cheese I had smoked I would have probably not bothered trying any again.  Fortunately I did some really nice NY Extra Sharp, some mozzarella and some mild cheddar.  The mild cheddar turned out pffft.  The Mozzarella and Sharp cheddar are incredible!  The Mozzarella I pulled at 2½ hours (both times) and the Sharp at 4 hours (5 hours for the batch yesterday..just to experiment).  I think a milder wood would be even better - like apple maybe - but the hickory for those two cheese is outstanding after 2 weeks (and I've been told if I waited 6 months it would be even better)!

    Ahh, I see you ziplock bagged 'em.  You might need to ask folks on here how long it will last that way.  If vacuum sealed I understand it will easily last over a year.
     
    Last edited: Mar 20, 2011
  10. porked

    porked Smoking Fanatic

    I had it totally under control Bear. It tasted very good with a spoon.
     
  11. woodchucks

    woodchucks Smoke Blower

    Thanks everyone. That was my next question how long will it last zip locked? and can I freeze it?
     
  12. porked

    porked Smoking Fanatic

    Woodchucks, was just having a little fun. I vacuum pack mine also, just did 5 lbs. yesterday. I wait 3 weeks in the fridge, it's hard but just hide them so you don't look at them everyday. Never zipped locked but I am sure they would be okay for a month or so. If you don't have a vac pack machine it's a really good investment, they come in handy especially when you buy meat in bulk for a good price.
     
  13. woodchucks

    woodchucks Smoke Blower

    Thanks I may have to get one.
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    [​IMG]I guess you just put it in the foodsaver bags with a spatula!
     
    Last edited: Mar 20, 2011
  15. when i do mine i will typically use apple with a touch of hicory or mesqite. on the softer cheeses i usually run 2-4 hrs and on my cheddars and harder cheeses i will let run as long as 6-8 hrs depending on the temps and humidity. we ae in SW Washington and the weather always seems up for smoking. i have been known to put heat to the smoker if need be when the snow flys. must keep the cheese coming...you never want to come up short. what i find works well for us is make the vacume bag long then when opened for use just reseal, stays good for a very long time the problem might be the bag runs out of cheese before the bag is too short to reseal   [​IMG]   [​IMG]
     
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Your cheese is looking good. The two weeks is worth the wait

    The vac sealer is really a great tool. Last weekend the local Albertsons had boneless skinless chicken breasts on sale for $1.79 lb so we picked up 20 and vac sealed them. Saves a lot of $ in the long run  
     
  17. woodchucks

    woodchucks Smoke Blower

    Well I have almost made it a week without eating the cheese I smoked last weekend.  mmmm very hard to wait....So is it better to cut the cheese into smaller peices or does it not matter

    on the size?
     
  18. that's one heck of a fondue pot!
     
  19. tjohnson

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


    I cut a 1# block into 1/3rds

    Invest in a vac sealer and it will pay off in the long run.

    I use Apple for most everything.  Hickory can have a little "Bite" to it.

    What did you use to generate smoke and how much smoke did you get?

    Todd
     

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