Smoked Cheese

[phil in bc]

Thought today would be a good day to introduce myself. I'm Phil, i live in Kamloops BC, and I've been stealing ideas and recipies from you guys for many years, thought it was about time i contributed a bit. I read that some of you when smoking cheese only have it on the smoke for a failry short period of time. When i do this, and we smoke a lot of cheese, i generally have it in the smoker for a minimum of 12 hours, and sometimes upwards of 16 hours at roughly 60 degrees F and always with applewood. Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends.
In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment.

 

[gmc2003]

Welcome aboard and that's some nice looking cheese. I'm one of those folks that only smokes cheese for a short period of time. My wife and I enjoy lighter more subtle smoke flavor. My kids however like theirs stronger.

Chris

 

[DRKsmoking]

Welcome from Nova Scotia. ( I see you have been on from 2013 )

That's a big load of nice looking cheese, and nice set up for the cold smoke.

David

 

[bill ace 350]

Looks great.

I do 8 - 12 hours also.

 

[jcam222]

Looks great! Fantastic intro post. Welcome from Ohio.

 

[thirdeye]

Welcome to the club.

I'm in the 1 to 2 hour time frame for sticks of butter, and 4 or 5 hour time slot for cheese using a sawdust smoke generator.

 

[jcam222]

Welcome to the club.

I'm in the 1 to 2 hour time frame for sticks of butter, and 4 or 5 hour time slot for cheese using a sawdust smoke generator.

Mmmm smoked butter. Have never tried it but sounds amazing.

 

[pi guy]

Welcome! I've only done cheese twice, but this makes me want to do it again. I think I did mine for a couple hours only; though may try longer on a small batch now to see... Thanks for the inspiration.

 

[mr mac]

Good looking cheese!

Welcome to SMF from Southeast Missouri!

 

[Winterrider]

Welcome from North Dakota.
I'm in the 5-6 hr camp for cheese.

 

[cmayna]

Doing Mozzarella cheese blocks tomorrow for 3.5 hours using apple and pecan pellets. Ended up doing it for 4.5 hours.

 

[Cajun Smokes]

Thought today would be a good day to introduce myself. I'm Phil, i live in Kamloops BC, and I've been stealing ideas and recipies from you guys for many years, thought it was about time i contributed a bit. I read that some of you when smoking cheese only have it on the smoke for a failry short period of time. When i do this, and we smoke a lot of cheese, i generally have it in the smoker for a minimum of 12 hours, and sometimes upwards of 16 hours at roughly 60 degrees F and always with applewood. Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends.
In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment.

Welcome to the forum, your cheese does look very good. Reminds me I have some new cheese in the fridge waiting to smoke. After many success and fails I finally realized that time is hard to duplicate from others. Amount of smoke is what played a huge roll in time smoked. I never got it right by doing everyone else's time, what a learning experience. Seeing your cheese after 12 hours made me think of that. When I first started 12 hours would have looked like smoked chicken lol. Thanks for sharing

 

[pi guy]

Reading this thread made me realize I still have cheese in the fridge. But...

I need everyone's honest opinion. I have cheese I smoked in May of 2020 and November of 2021 still vac sealed in my fridge that I basically forgot about.

Is there ANY way it's safe to eat?

 

[bill ace 350]

Reading this thread made me realize I still have cheese in the fridge. But...

I need everyone's honest opinion. I have cheese I smoked in May of 2020 and November of 2021 still vac sealed in my fridge that I basically forgot about.

Is there ANY way it's safe to eat?

View attachment 683465

Absolutely safe.

 

[Cajun Smokes]

Absolutely safe.

Cheese looks fine. I agree, eat up. If it's bad you should be able to smell it when opening. I had cheese go bad due to poor prep before packing. Mold and rancid smell was very obvious.

 

[chopsaw]

Is there ANY way it's safe to eat?

As Bill already said , YES .
I actually just smoked some that was from 2020 . It was great .

 

[gmc2003]

Is there ANY way it's safe to eat?

As has been mentioned above the cheese is safe to eat. I'll also add that if you do see something that doesn't look quite right. Then simply cut or scrape the offending piece off your cheese.

Chris

 

[bill ace 350]

I intentionally keep aside a block or two just to see how long it will last.

I've stored smoked cheese for 5 years and it was excellent.

 

[jimmy1957]

Welcome from PA, Good looking cheese, I smoke mine for 3-4 hours but use hichory wood which is stronger then apple so I'm sure that makes a difference in time.

 

[JLeonard]

Welcome from Mississippi!

Jim