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QUESTION ABOUT RIND

smokeitifugotit

Meat Mopper
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Joined Mar 27, 2013
Well, since it's the coldest October here since '68, I figure I'll smoke some cheese tomorrow. I found a nice wedge of Jarlsberg cut from a wheel. Question is, should I remove the wax on the edges of the wedge or do you know if I'll get enough penetration as is? How about the natural rind on a gruyere brick? :help:

Thanx,
Fred
 

venture

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Plastic goes in the recycle bin!

Govmt says so!

Good luck and good smoking.
 

eman

Rest in peace. Lost but not forgotten!!
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You need to remove the rind before smoking, Smoke then let cool. Rewax if you want after aging minimum of 2 weeks.
 

smokeitifugotit

Meat Mopper
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Joined Mar 27, 2013
You need to remove the rind before smoking, Smoke then let cool. Rewax if you want after aging minimum of 2 weeks.
Thanks, I appreciate it. I thought that might be right, but just wanted to be a bit more sure about it. Cheese ain't cheap. LOL!
 

smokeitifugotit

Meat Mopper
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Joined Mar 27, 2013
Okay, todays the day we're cold smokin' cheese. AMNPS putting out TBS, temp is @ 75 and holding: pics below....
If anyone wants to know "who cut the cheese"?, it's my wife...as usual.
The TBS is looking fine. More pics to follow when it's done. By the way, the cheese is White Vermont xtra sharp, yellow cheddar, gruyere, Jarlsberg and mozzarella.
 
Last edited:

driedstick

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Very nice and yep you did get some nice color, How long did you smoke it for? Looks great.
 

oregon smoker

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the cheese looks great!

i agree to remove the rind, however if it is a good rind such as parmasean i have been known to toss some in the smoker as well ......a choice when making a soup, smoked non smoked rind. just my two cents.

tom
 

smokeitifugotit

Meat Mopper
150
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Joined Mar 27, 2013
the cheese looks great!
i agree to remove the rind, however if it is a good rind such as parmasean i have been known to toss some in the smoker as well ......a choice when making a soup, smoked non smoked rind. just my two cents.

tom
Hey Oregon, at first I didn't quite understand what you meant there. After reading through it again, I gets it. :yahoo:I'll remember that next time and try it. Thanks for the tip.

Fred
 

oregon smoker

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fred,

sorry for the confusion, been a long day. yes my point was that i do remove the rind, better smoke penetration. however not one to throw things out i tend to try things, you never know till you try. some winners and some losers. we typically toss rinds into the freezer and use for soups/stews etc during the colder parts year. parmasean is a good example of a rind that can work, the Jarlsburg we get (costco) typicaly does not have a rind so i would be curious.

Happy Smoking,

Tom
 

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