Look who is cold smoking cheese AND butter baby!

[smokinvegasbaby]

 
Looking good.

Little to warm here to smoke some cheese today.

 
Josie that all looks good I am thinking I should do some butter soon.Thanks for sharing

Richie

do it Richie it will make you feel better LOL.  Have a wonderful Holiday Season Richie.  Josie

 

[smokinvegasbaby]

 
Mmm...smoked cheese is the best!!  Looks terrific Josie, nicely done!  

Happy Holidays Friend!!  

Red

Happy Holidays to you and yours Red.  Thanks for the points my smoking friend!

Josie

 

[smokinvegasbaby]

 
Hey Great post and good to see you    

Gary

thanks Gary.  Have a wonderful Holiday Season my friend.

Josie

 

[redheelerdog]

Looks great Josie, Happy holidays girl! 

 

[smokinvegasbaby]

 
Looks great Josie, Happy holidays girl! 

Hey thanks redheelerdog and I hope you and your family have a wonderful Holiday Season as well.

Be Blessed my friend,

Josie

 

[daveomak]

JOSIE !!!!!  Have we passed in the dark ??   or am I slow in keeping up ??    Great cold smoking thread....   Enjoy the winter....  

Dave

 

[emsemt]

Looks great, did you cut the blocks of cheese before smoking them? I've smoked cheese twice now and the middle doesn't seem to get much smoke in it. I vacuum seal it and leave it for 1 week before cutting into it. Should I leave it in longer before cutting into it? I smoke it for 3 hrs. with Hickory/cherry blend.

 

[smokinvegasbaby]

 
JOSIE !!!!!  Have we passed in the dark ??   or am I slow in keeping up ??    Great cold smoking thread....   Enjoy the winter....  

Dave

haha Dave ~ no we haven't passed by in the dark and you are not slow in keeping up lol...I have been super busy with catering gigs so I stop by the forum when I can.  Hope you are well and enjoying the Holiday Season.  Be Blessed my friend and you enjoy the winter also. 

Josie

 

[smokinvegasbaby]

Looks great, did you cut the blocks of cheese before smoking them? I've smoked cheese twice now and the middle doesn't seem to get much smoke in it. I vacuum seal it and leave it for 1 week before cutting into it. Should I leave it in longer before cutting into it? I smoke it for 3 hrs. with Hickory/cherry blend.

Hi EMSEMT. The first batch I cut my blocks of cheese in half and I ran into the same problem as you did.

IMG_0182.JPG

• smokinvegasbaby
• Dec 9, 2016

so for the second batch I cut my cheese into smaller chunks and it was perfect.  I am learning as I go with cold smoking cheese lol.  Good thing I'm getting some positive feedback from my buddies on the forum.  According to my SMF buddies they say the longer your cheese ages the better the flavor.  The problem I have is my cheese don't last that long lol.  So here's what I'm doing now..........I don't tell anyone I have smoked cheese for sale LOL.  That way I can age it a little bit longer. Have a blessed Holiday Season EMSEMT.  Josie 

IMG_0243.jpg

• smokinvegasbaby
• Dec 9, 2016

 

[emsemt]

Thanks for the reply. I'll start cutting it and letting it rest longer.

 

[smokinvegasbaby]

Thanks for the reply. I'll start cutting it and letting it rest longer.

you are more than welcome my smoking buddy!

 

[801driver]

Looks great, did you cut the blocks of cheese before smoking them? I've smoked cheese twice now and the middle doesn't seem to get much smoke in it. I vacuum seal it and leave it for 1 week before cutting into it. Should I leave it in longer before cutting into it? I smoke it for 3 hrs. with Hickory/cherry blend.

Depending on what you are going to do with your cheese, but this is what I do.  You can re-stack it back into a brick before storage if you would like.

Post 33 of this thread

.

http://www.smokingmeatforums.com/t/152459/dedicated-whiskey-barrel-cold-smoker/20

Good luck to you.

 

[801driver]

 
Depending on what you are going to do with your cheese, but this is what I do.  You can re-stack it back into a brick before storage if you would like.

Post 33 of this thread

.

http://www.smokingmeatforums.com/t/152459/dedicated-whiskey-barrel-cold-smoker/20

Good luck to you.

Number 22 in this thread is what I was originally looking for.

http://www.smokingmeatforums.com/t/238879/smoked-cheese/20