Peach Cheese....pleaze!

[kathrynn]

Finally I am smoking cheese....if the storms blowing thru here let me finish!

Using the peach from Todd...and it does smell so good with the TBS coming out of the smoker.

Here is what I am smoking! We have white cheddar, yellow cheddar, Colby jack, Mozzarella and some Dublinger.

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• kathrynn
• Mar 18, 2013

Using the Matz from Todd too.  We will see how those work in WW.

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• kathrynn
• Mar 18, 2013

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• kathrynn
• Mar 18, 2013

Will post pics....after the 2 hour mark and before I get them in the Vac bags.

Thanks for looking!

Kat

 

[mneeley490]

KatherynN,

The last cheese I smoked was with Todd's peach pellets. I found the smoke flavor very nice, but also very light. You might want to let them go a little longer than you normally would if you like a deep smoke flavor.

Good luck!

 

[kathrynn]

Thanks Dear!  Everyone seems to like the peach...was planning for 2+ hours....do you think I need to go close to 3?  1st time with cheese...Hubby is excited...and I don't want to have it overpowering....but want the taste.

Kat

 

[BGKYSmoker]

Going to be good. I used peach before with cheese. Also like apple, cherry, maple and sassafras.

 

[aeroforce100]

Thanks Dear!  Everyone seems to like the peach...was planning for 2+ hours....do you think I need to go close to 3?  1st time with cheese...Hubby is excited...and I don't want to have it overpowering....but want the taste.

Kat

Don't forget to vac pack, and wait a couple of weeks!

 

[jaybone]

Still going with the 14 day wait on my last batch of cheeses smoked with cherry and maple pellets on 3/6.  I also used Tod's mats and his AMNPS in my Weber Genesis gasser.  The mats are wonderful at preventing grill marks on the cheese.  I tend to like more smoke so I let my cheese smoke for about 3 hours.  Good luck with yours!

 

[pc farmer]

I just bought the q mats from Todd, let's us know how you like them.

 

[s2k9k]

What happened to the pics at the 2 hour mark???

Now you just need to smoke some every week for a month to build your stock up cuz it will go quickly!!!

 

[big dee]

What happened to the pics at the 2 hour mark???

Now you just need to smoke some every week for a month to build your stock up cuz it will go quickly!!!

X2

I did 25 lbs. of cheese before Christmas. Then left for the weekend. Kids stayed at the house while me and the wife went out of town for the weekend. We came back to the 5 or more lbs. that was left after Christmas gifts completely gone. Had to smoke more.

Never tried with peach, curious how is the flavor.

 

[roadkill cafe]

Ooooo, you've gone and done it now. About time you stuck your toe into the water. After the mandatory wait period you're going to be all the way in the deep end of the cheese pool. Nice selection of cheeses to try the first time so you can see what you like. Personally, I swing more towards the sharper cheddars. Just dug into some of the Dubliner over the weekend that I did with peach back on 2/3. Loved it!!

 

[humdinger]

Looking good Kat.

I used apple for a two hour smoke back in early Feb and the smoke flavor is getting more faint as the weeks go by. Hopefully you went three hours with this batch.

 

[pc farmer]

I have been doing between 3 and 4 hours with Todds dust smoker.

 

[mneeley490]

Sorry for the late reply. With peach I'd go as long as 4 hours, if you like the deep smoke flavor, but 3 at the very least.

 

[dirtsailor2003]

What no Pepper Jack??? Where's the Tillamook??? Well at least you have some Dublinger in there!!

 

[kathrynn]

What happened to the pics at the 2 hour mark???

Now you just need to smoke some every week for a month to build your stock up cuz it will go quickly!!!

I have taken the pics....went for 2.5 hours.  The thunderstorms and rain were not being nice to the peach.  Finally got it to stay lit. I have not gotten a chance to load them yet. I do have them hidden away...out of sight so I dont think about them.

Steve....I cant wait to taste the Dublinger.  Like it not smoked...so we will see how it is smoked.

Promise....c-view in the morning!

Kat

 

[humdinger]

 Good morning. Want to see how that Dublinger turned out!

 

[chef jimmyj]

Smoked Cheese is good but I have yet to find a wood flavor I really love...Hickory for 3 hours...YUK, Pit Choice for 2 hours...Ok but still not dying to make more. I have to get more Pellets so I think Apple, Peach and Cherry ( blend for Tooty Fruity Smoke ) or maybe some Pecan...JJ

 

[humdinger]

I hear ya JJ. My first go round was with Oak for four hours, which was way too strong and long. After waiting 2 months it's still a bit pungent so I now shave off the outer smoke "rind" and then cube it up. Much better that way. I have since used apple with much better results. Peach will be next.

 

[kathrynn]

Okay....I just got a chance to get the pictures online.  Sorry....but of crapola going on at Norman Manor right now.

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• kathrynn
• Mar 19, 2013

Here is the Mat I used from Todd.  The small piece is a non-smoked one.  Looks clean and not discolored from the peach smoke like I thought it would be.

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• kathrynn
• Mar 19, 2013

Here is the Dublinger....it took more of the smoke and changed colors more than the others. (sorry for the yellow pic...my kitchen has different lights and sometimes it has a yellow cast)

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• kathrynn
• Mar 19, 2013

Here is the other cheeses....they smelled smokey and looked good.

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• kathrynn
• Mar 19, 2013

Have them all vac sealed, dated with all the information for a test run.

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• kathrynn
• Mar 19, 2013

Here is the color on some of the Dublinger.

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• kathrynn
• Mar 19, 2013

There was one spot where the Amanz tube gave the most smoke...and a tiny bit of smoke stain.

Clean up was a breeze....if you don't have one of the Matz....do it!  Worth it!

Kat

 

[roadkill cafe]

Yum!!! Nice color.