Large (for me) variety of cheeses!

Discussion in 'Cheese' started by mcgregormx, Jan 30, 2016.

  1. Well, I did my second batch of cheese, and with this batch I invited friends and family to bring their cheese over. The types in there are: Cheddar (all mild), Sharp White Cheddar, Swiss, Colby Jack, and Pepper Jack.

    I did a batch about 2 weeks ago and it came out smelling like an ash tray. I read through the forums and found that I need to let it sit. Today it is much better, but still a bit stronger than I'd like, so it'll get another week to mellow (I have a feeling it'll be gone on super bowl sunday).

    So for this smoke I invested in the mailbox mod with an AMPS for my smoker hoping that it would eliminate that ashtray smell...it didn't. Am I just thinking too much into the stale smoke smell and need to let the cheese mellow, or is there something I can be doing differently? The only thing I could think of is that it's sort of cold outside (30 degrees f), and that I wasn't getting a good smoke draft going, but it looked like TBS, and was steadily moving out of the smoke chamber; I also opened the cook chamber a few times to add the cheese from the stragglers.

    I've read around the forums, and there are posts that say, "you need to wait for it to mellow" and others that say, "You should be able to eat it right away". Maybe my smoke times are too long? For the first smoke, the cheddar was on there for 4.5 hours, this time I reduced the time to 3 hours, and some of the stragglers cheeses were only on for 1.5 hours, but they all still have that stale smoke smell.

    Anyway, advice is greatly appreciated, and more than likely will be put to use for the next set of cheese (or this one if the solution is, "wait"). Also, here is the mandatory q' view.

     
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Suggest you learn to smoke one block of cheese before attempting to smoke 36. It doesn't hurt so bad if you over do it.

    If you are willing to make some changes, PM me as we can help.

    T
     

  3. Here is my setup from last weekend up in Michigan. Nothing crazy Amezen filled with apple pellets 5x8 on top of my burner (which is off) 4.5 hours of smoke & it is good right out of the smoker but definitely mellows a bit after sitting in fridge for a few weeks.
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MS, I do 4 hours with apple pellets in the AMAZEN tray ,let rest for two weeks and it is always tasty!
     
  5. whistech

    whistech Smoking Fanatic SMF Premier Member

    MCGregor, the cheese looks delicious.
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    Yeah, but smoking someone else's cheese don't hurt either.LOL
     
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    [​IMG]  That's true if pride's not involved. [​IMG]
     
  8. ak1

    ak1 Master of the Pit OTBS Member

    Yeah, but if I'm smokin' your cheese...no pride[​IMG], If I'm smoking mine... different story!!!!
     
  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Well........ I resemble that remark.  [​IMG]Send me some cheese, I'll be happy to smoke it, just for you. [​IMG]
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    That ain't gonna happen. I read your posts. I'm smokin' my own cheese!!!! You created a monster[​IMG]
     
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Been accused of that before, makes me proud.

    T
     

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