Smoked a few blocks of cheese earlier this week.

[hap12]

So I smoked a few blocks of cheese earlier this week. Usually I like to give it a couple weeks to meld, but it's been a while since I've smoked cheese and I couldn't wait to take a taste!
Pepperjack, colby jack, naturally aged sharp cheddar, and naturally aged sharp cheddar with a salty cajun and pepper rub.
The flavors are wonderful, but the smoke is still a bit sharp. Once this cheese has a chance to meld, it won't last long!

 

[one eyed jack]

Looks good to me. :)

I've never tried mine before a two week rest. What wood did you use for smoke?

 

[hap12]

I used an A-Maze-N pellet tray with mesquite pellets.

 

[one eyed jack]

I used an A-Maze-N pellet tray with mesquite pellets.

Mesquite sounds good. I'll have to try it.

I've got two six inch tubes, (Use them in my 18 inch Weber Smoky Mountain), I used Hickory exclusively over the last 5 years. May be time to branch out a little.

 

[ab canuck]

sounds really good so far... Something I am looking to try soon.

 

[gmc2003]

I've smoked a few blocks of cheese before, but have never thought of giving them a rub. Sounds interesting. Let us know how it turns out.

Point for sure

Chris

 

[SmokinAl]

Your cheese looks great!
Nice color!
Al

 

[SonnyE]

All right, that's it!
I'm off to my local Sam's Club on a cheese and other stuff smoker run.
I'm just dying to do some cold smoking in my modified smoker.

I vill be bach...