More Cheese

[BGKYSmoker]

Kinda cool this morning here in S, FL. Time to cold smoke some cheese. Got the AMAZN Tube going with apple pellets. Cheese pics taken with wrappers on so i know whats what, string tied on corners of the racks.

 

[SonnyE]

Dats a Lotta Cheese's!

Looks great!
How long do you smoke, and do you do some longer than others?

I think Apple has become a favorite of mine.

 

[Preacher Man]

After you smoke, do you package and let them set for a period of time?

I like the apple idea. I've only done alder and they turned out delicious.

 

[SmokinVOLfan]

I bet that’s gonna take on some nice color! I’ve got a bunch in my fridge I need to get done

 

[Humo18]

nepas, when done share some pics and details of what you did. I bet they will come out great.

 

[BGKYSmoker]

I only smoke for 1.5-2 hours, To me any longer you might as well eat a log from the fire pit.

Giving the cheese a rest some. Then cheese cloth and fridge for a day or two before vac seal.

I have had smoked Havarti in the fridge for 2 years. Longer they sit the better they get.

 

[dave17a]

Looks great. Personally, I do 6 hrs. My preference. everybody that eats it likes it, at least they go back for more. Let mine rest for a day loosley covered then vacpac. Did corn cob and mm mm better tasting than it smelled, which was like burning grass but sweeter. Almost took it off. That was a month later. Earliast ever tasted.

 

[chopsaw]

Nice color on that . Like the wrapper on pic , and the clocking of the rack .

 

[SmokinAl]

Great color on the cheese Rick!
Looks delicious!
I just did a big batch a couple of weeks ago, so I'm set for the year!
Al

 

[HalfSmoked]

Looks awesome Rick.

Warren

 

[SonnyE]

I always over smoked everything.
Now I've cut way back and I like it more. More importantly, others are giving much better responses to my smoked fair.
Next time I do some blocks I think I'll try your 1.5-2 hours. I bet it'll be good.

 

[Hawging It]

Perfection!!!

 

[BGKYSmoker]

Thanks Y'all

All vac sealed and ready to head out with me to TX on Wed.

 

[HalfSmoked]

Have a safe trip.

Warren

 

[BGKYSmoker]

Thanks

 

[Rafter H BBQ]

Nice lookin cheese Rick.

 

[Humo18]

Thanks Y'all

All vac sealed and ready to head out with me to TX on Wed.

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View attachment 386606

Very nice, so organized and looks great! Cheese is my big weakness. As soon as it warms up a bit I will be smoking some cheese. I usually vac seal right away but seems like you need to let it rest first for a day?

 

[Richard_Tuck]

I only smoke for 1.5-2 hours, To me any longer you might as well eat a log from the fire pit.

Giving the cheese a rest some. Then cheese cloth and fridge for a day or two before vac seal.

I have had smoked Havarti in the fridge for 2 years. Longer they sit the better they get.

View attachment 386409

Interesting regarding leaving the cheese in the fridge not sealed. Once I went a little too long and the cheese got a little soft so I put it in the fridge for a little while prior to vacuum sealing. I'll never do that again, my fridge smelled like an ash tray for a week!!

How long do you let the cheese "cure" in the vacuum seal? This article recommends at least a week but more like 2 weeks: https://www.nathansauser.com/cold-smoking-cheese-big-green-egg/

I typically leave for 2 weeks if I can wait that long.

 

[Humo18]

Can someone explain why the need to rest the cheese before vac sealing it? I'm going to try my hand at smoking cheese when it warms up some in the next few weeks.