Smoked Butterkase Cheese

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y2kpitt

Smoke Blower
Original poster
Jan 11, 2006
95
10
Northwest Washington State
This weekend while smoking a meat loaf and a couple of fatties. I tried smoking some cheese and had great success. I used Hickory Farms Butterkase pasteurized process chesse, which is really just a cheddar and butterkase blend. I froze it solid the night before and then put it in a pan and placed it in my smoker, which was already at 225, for one hour. I timed the cheese and the fattie to get pulled out at the same time and what a snack tray this made. It made a great smokey cheese with an excellent skin which kept it firm and no goey mess at all. Try it you will love it :)
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sasquatch

Fire Starter
OTBS Member
Jan 6, 2006
69
12
Canton, Michigan
y2K, Did you take it right from freezer to smoker? Sounds like a good idea.....instead of ending up with a good base for cheese soup...you actually came out with smoked cheese.....one of these days, im gonna get to that.
Todd
 

y2kpitt

Smoke Blower
Original poster
Thread starter
Jan 11, 2006
95
10
Northwest Washington State
Sasquatch,

Yup I took it directly from the freezer to the smoker in a small sauce pan. I was half excepting smoky cheese dip, that is what has happened with Velveta in the past. So I was delightfully surprised when I opened the smoker a half hour later to find it in such nice shape. I've got a log of goat cheese in the freezer next week I'm going to try smoking it.