First try at cheese

Discussion in 'Cheese' started by bamafan, Apr 19, 2013.

  1. bamafan

    bamafan Smoking Fanatic OTBS Member

    Finally broke down and bought an amazing
    Smoker after the gathering to bild a smoke house. The cheese everyone brought was so good I had try try
    Cheddar, Colby jack, Gouda, pepper jack, and Jalapeño havarti. Might have been a little much for the first try but I decided to roll the dice.
    Firing up the amazing.
    Smoked for 2 hours and didn't have any color so I kept going.
    Letting cool down then vacuum pack
    And to the fridge for 2-3 weeks. Thanks for
    Looking and for all the great knowledge on this forum
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    I checked on mine from 3/18 last nite.  I think I am going to pull mine out to taste test during our Memorial Day party this year.

  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      It's gonna be good ! Two weeks after you open them, you will wonder why you didn't do more.

  4. s2k9k

    s2k9k AMNPS Test Group

    Looks Good Bama!!! Like Mike'll wish you smoked more!!!!
  5. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    They look great. I smoked several kilos of mixed cheese last night too. The taste of home smoked cheese is unbeatable.

    Don't let the colour fool you though as the smoke flavour and the colour are not necessarily linked. If you have good smoke in the chamber do not be tempted to go over 3 hours or it will probably taste over-smoked. If you are expecting it to look like the smoked cheese that you buy in the supermarket then you will need to add a food colour just as they do!

    For the first attempt you have chosen a wide selection of cheese and they all look good. As a general rule I find the mature cheddar style cheeses usually smoke the best. Don't go for something that already has too much flavour as you can find that the smoke competes with it rather than compliments it. Keep trying different combinations and you will find what you prefer.

    Once smoked leave the cheese on a rack for an hour so that any moisture from the smoker can dry off. Wrap in cling film and place in the fridge for a week or so. Once mellowed you can taste it before you vac pack it. If you have produced more than you can eat immediately then freeze some. When you get it out again in 3 months time you will not be able to tell that it has been frozen.
  6. bamafan

    bamafan Smoking Fanatic OTBS Member

    Thanks for the advice Wade. I think I over did it this time. The color got me from looking at every ones pictures. I tasted a small bit that broke off and was kinda bitter. I hope it mellows out in the next few weeks so it is at least eatable. May have need to clean the MES also? We'll know in a couple of weeks. Next time I'm only going for 2 hours. Live and learn! [​IMG]
  7. s2k9k

    s2k9k AMNPS Test Group

    I think you'll be alright, it always tastes real strong and a little bitter right out of the smoker, you'll be surprised how much it will mellow in a couple of weeks!
  8. s2k9k

    s2k9k AMNPS Test Group

    Oh yea, what flavor of pellets did you use?
  9. nice job on the cheese. it will mellow with time. it is almost always bitter at first. i try to never get below a couple of months supply. most everyone who has tried mine says pepper jack is the best. i like it all. but i do agree.

    happy smoken.

  10. Looks good Bamafan! It will mellow with age, don't worry. I try to let my smoked cheese rest at least a month before unsealing and eating. The wait is tough but well worth it.
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Ah Grasshopper you can never smoke too much cheese [​IMG]   Don't judge the outcome too soon it never tastes good right after it comes out of the smoker. It has to sit and let the flavor meld after 2 weeks in the fridge it will taste much different. I find about 3 hours to be right for our tastes
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Looks most good. Try to let it age some.

  13. this is my normal smoked cheese. next time i will start cutting the 8oz into. more area for smoke. this is what i keep for me. have to stay a couple of months ahead.

    happy smoken.

  14. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Hi Bamafan

    Try to make a point of not trying any of the cheese when it first comes out of the smoker as it always tastes a little bitter. As others have posted, let it mellow in the fridge for a week or so to let time work its magic and then you should notice a big difference.

    Next time you smoke you may want to try taking a large block of cheese and portion it into pieces about the size that you show in your pictures - or maybe a little smaller. Put them all in together but try smoking them for different times - 1 hour, 2 hours, 3 hours and maybe 4 hours. Leave them to mature in the fridge for a week before trying and then see just how much smoke you prefer. It is important to try this with cheese from the same block in order to only compare the effects of the smoking time. I find that most people prefer between 2 and 3 hours but it will depend on individual tastes and the type and density of your smoke.

    It can also be useful to pull a few blocks out early from every smoke for use in the more delicate meals. Some dishes benefit from cheese with just a subtle hint of smoke rather than the full smoke flavour.
  15. bamafan

    bamafan Smoking Fanatic OTBS Member

    I used the mix that came with the smoker . I did light it and burn if for a couple of hours, then raked the pellets back in the burnt area.
  16. crane1

    crane1 Newbie

    I used a small tin contain and cut up the cheese and added peppers to it.i always hear that you do not want the cheese to melt.I keep the heat way down but melt the cheese then put the block of cheese in frig and let it cool. The smoke goes through out the cheese and taste good .Am I the only one doing this?? My friends tried it and liked the taste
  17. crane1

    crane1 Newbie

    I used cherry wood chips
  18. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I use pit master blend pellets smoke for 2 - 2.5 hrs. wipe moisture away and vac seal, some of the cheese i served at last years NF gathering was a year old. Never have found the need to freeze if it's vac sealed. I cut all cheeses into 4 oz blocks . Reason being ,i can eat 4 oz in one sitting.

     I did find some 4 year old cheddar at sams and smoked it. won't waste that good cheese again as before smoke it was some of the best cheese i had tasted. After it just tasted like smoked xtra sharp cheddar.
  19. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Atta boy Tim... you'll love the cheese... I don't know If anybody said it yet or not... but ya gotta let it rest for a minimum of 2 weeks... more is better... The bitterness will be gone after the rest.... :biggrin:

    As far as your smokehouse.... have ya found a pressure reg. with needle valve and orifice yet ? if not, I just picked one up today at Lowes... it's for the big steamer pot burners... here's the link
  20. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Yes Eman I have found that too. Smoking a mediocre cheese will usually make it better but smoking a good full flavoured matured cheese can actually detract from it.

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