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Smoked Cheese for the holidays

sky monkey

Meat Mopper
SMF Premier Member
192
170
Joined Sep 7, 2015
This is my 2nd run at cold smoking cheese. Figured I'd make some for Christmas presents and to eat at Thanksgiving. The last time I used pellets in the A-Maz-N 5x7 tray and some of you guys suggested switching to dust over the pellets. I'm here to tell you thanks! When I used pellets the initial taste was a little strong and you could see a lot of color on the cheese. With the dust this cheese tastes great right out of the smoker. Even better this morning after sitting in the fridge overnight.

5lbs of pepper jack and 3 lbs of manchego. I smoked for 3 hours 45 minutes with A-Maz-N Pitmaster's Choice dust (hickory, cherry, maple blend) in my MES 40. Ambient temp was about 41 degrees F I did not plug the probes in for the smoker temp but it was cool for sure (no more than 60F). Rested overnight uncovered in the fridge. I had started both ends of the tray but one side went out right away and I got it going again about an hour into the smoke after I noticed. I haven't done the mailbox mod yet but I put a couple trays in the path of the smoke so it wasn't flowing directly onto the cheese to reduce creosote deposits. YUM!

Cheese 1.jpg


Cheese 2.jpg


Cheese 3.jpg


Cheese 4.jpg
 

JLeonard

Master of the Pit
1,672
1,143
Joined Apr 17, 2020
Cheese looks good. And I think I have the same smoker as you.
 

JLeonard

Master of the Pit
1,672
1,143
Joined Apr 17, 2020
Yeah, I have the Masterbuilt Gas house. I think its the same as yours. I love that thing.
 

thirdeye

Master of the Pit
SMF Premier Member
1,614
1,685
Joined Dec 1, 2019
I use the sawdust tray too, and Holiday gifting of cheese is my norm. In fact I'm afraid what would happen if I stopped gifting it.....
 

OldSmoke

Smoke Blower
SMF Premier Member
107
176
Joined Sep 5, 2020
I just did a batch of Gouda, cheddar, and cheddar jack over apple for three hours. So good!
 

illini40

Smoking Fanatic
643
265
Joined Feb 12, 2017
This is my 2nd run at cold smoking cheese. Figured I'd make some for Christmas presents and to eat at Thanksgiving. The last time I used pellets in the A-Maz-N 5x7 tray and some of you guys suggested switching to dust over the pellets. I'm here to tell you thanks! When I used pellets the initial taste was a little strong and you could see a lot of color on the cheese. With the dust this cheese tastes great right out of the smoker. Even better this morning after sitting in the fridge overnight.

5lbs of pepper jack and 3 lbs of manchego. I smoked for 3 hours 45 minutes with A-Maz-N Pitmaster's Choice dust (hickory, cherry, maple blend) in my MES 40. Ambient temp was about 41 degrees F I did not plug the probes in for the smoker temp but it was cool for sure (no more than 60F). Rested overnight uncovered in the fridge. I had started both ends of the tray but one side went out right away and I got it going again about an hour into the smoke after I noticed. I haven't done the mailbox mod yet but I put a couple trays in the path of the smoke so it wasn't flowing directly onto the cheese to reduce creosote deposits. YUM!

View attachment 472546

View attachment 472547

View attachment 472548

View attachment 472549
Quite the spread! Looks great.

For holiday gifting, how long do you think it is best to let the smoked cheese age/rest before gifting?

How long do you let it rest before vac sealing?
 

sky monkey

Meat Mopper
SMF Premier Member
192
170
Joined Sep 7, 2015
For holiday gifting, how long do you think it is best to let the smoked cheese age/rest before gifting?
Since I switched to using the dust instead of pellets in my AMNPS the cheese is tasty right out of the smoker. I started gifting it 2 days later. As far as the rest before I vac sealed it, I let it sit on a baking sheet in the fridge overnight. About 9 hours in the fridge and then vac sealed it.
 

zwiller

Master of the Pit
OTBS Member
2,421
1,024
Joined Nov 16, 2016
For holiday gifting, how long do you think it is best to let the smoked cheese age/rest before gifting? How long do you let it rest before vac sealing?
I age mine a year. Not that it needs it (I use dust) but it's so much better and complex. Manchego might not improve much but cheap store bought cheese sure does. It might sound hard to do, but do several batches over the winter and throw in the fridge. Eventually you'll have plenty.
 

dan the mano

Smoke Blower
147
17
Joined Dec 22, 2017
Since I switched to using the dust instead of pellets in my AMNPS the cheese is tasty right out of the smoker. I started gifting it 2 days later. As far as the rest before I vac sealed it, I let it sit on a baking sheet in the fridge overnight. About 9 hours in the fridge and then vac sealed it.
what is this dust over the pellets part?
 

sky monkey

Meat Mopper
SMF Premier Member
192
170
Joined Sep 7, 2015
what is this dust over the pellets part?
A-Maze-N products sells sawdust to use in their smoke tubes and smoke maze, you can also use pellets. I switched over from using pellets in my maze to using sawdust. Someone on this page recommended it. It reduced the creosote build up on the cheese and the smoke taste is great straight out of the smoker. The pellets put a good smoke flavor on there but it was a little heavy and strong tasting before some mellow time.
 

dan the mano

Smoke Blower
147
17
Joined Dec 22, 2017
A-Maze-N products sells sawdust to use in their smoke tubes and smoke maze, you can also use pellets. I switched over from using pellets in my maze to using sawdust. Someone on this page recommended it. It reduced the creosote build up on the cheese and the smoke taste is great straight out of the smoker. The pellets put a good smoke flavor on there but it was a little heavy and strong tasting before some mellow time.
thank you for that , yes i use either my Bradley , or my Trageri will have to go and try this ..
 

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