smoking cheese in mes

[mr t 59874]

Maybe the following will help.

http://www.smokingmeatforums.com/forum/newestpost/123130

http://www.smokingmeatforums.com/forum/newestpost/123840

 

[flareman]

I have an MES 40 and I was planning on using an A-MAZ-EN pellet smoker. Any thoughts?

 

[smoking b]

I have an MES 40 and I was planning on using an A-MAZ-EN pellet smoker. Any thoughts?

AMNPS will work fine in your MES. Is this gonna be your first time smoking cheese?

 

[flareman]

first time, very excited!

 

[smoking b]

Here is a good thread for you to check out  http://www.smokingmeatforums.com/t/130115/several-questions-on-smoking-cheese

& here's some I did in my MES with AMNPS  http://www.smokingmeatforums.com/t/132361/smoking-some-apple-cheese

Any other questions just ask - lots of people on here willing to help...

 

[flareman]

Thanks for the info everyone! Can't wait to get started!

 

[smoker21]

I just finished my first cheese using some Gouda and some Vermont sharp chedder,  a AMNPS with pitmasters pellets for about 2.5 hours.  It was just starting to change color when I brought it in and vac bagged it.  I'll taste and let you all know in a couple 3 weeks :)

JD

Cheese @ 2 hours.JPG

• smoker21
• Jan 19, 2013

 

[mvincent42]

Looks good to me man!

 

[smokeone]

Thanks to all the folks on this thread my first cheese was a breeze!

New Gen MES 40"

AMNPS

ET-732

SMF folks!

High temp during process 72° would drop into the high 50's and would fire up the MES element until temp ticked up a degree and shut down MES (2-3min).

IMAG0503.jpg

• smokeone
• Jan 25, 2013

IMAG0504.jpg

• smokeone
• Jan 25, 2013

Hatch Jalapeno Cheddar

Gouda Jalapeno

Monterrey Jack Jalapeno

I like my peppers! Now the long wait!

 

[mvincent42]

Dude looks awesome! The wait is tough but totally worth it!

 

[mr t 59874]

SmokeOne,

Good job of keeping the smoker temp below 75° as consistency will change above 80°.  It looks like you have two blocks of cheddar.  If so, try keeping one in the refrigerator and the other at a temperature of  50-70°, a cool place in the house would be fine.  The closer to 70°, the faster it will age.  Serve at room temperature. Eventually, try waxing as it will age even better in wax.

Enjoy

 

[smokeone]

Oh wow did not know you could wax the cheese will look into that. I plan on giving out Cheese as Christmas gifts next year so want to get it down. I will try the Cheddar at room temp trick thanks for for the great tips.

 

[smokeone]

I don't have a food saver yet just wrapped in parchment paper, saran wrap, and placed in a zip lock. I sucked the air out of the zip lock with a straw. Poor mans food saver.... Can I still store the cheddar at room temperature with this wrapping process?

Thanks again

SmokeOne!

 

[mr t 59874]

Oh wow did not know you could wax the cheese will look into that. I plan on giving out Cheese as Christmas gifts next year so want to get it down. I will try the Cheddar at room temp trick thanks for for the great tips.

This will help you get started with waxing cheese.

http://www.smokingmeatforums.com/t/123130/smoked-cheese-from-go-to-show-w-q-view

I don't have a food saver yet just wrapped in parchment paper, saran wrap, and placed in a zip lock. I sucked the air out of the zip lock with a straw. Poor mans food saver.... Can I still store the cheddar at room temperature with this wrapping process?

Thanks again

SmokeOne!

I thought you were vacuum sealing.  Forget the parchment paper,  wrap tightly in cling wrap and if you want place in your zip bag. You can also coat the cheese with vegetable oil and place in a container.  Re-oil every two weeks. If using, re-oil.  If mold appears, just remove and re-oil.

Enjoy

 

[mvincent42]

Yeah I just wrap in plastic wrap and put in ziplock bag for 2 weeks and it ages perfectly. I have some in my fridge from dec 1 right now and no mold.

 

[smoker21]

Today I opened my cheddar and my Gouda after 15 days of waiting. And let me tell you they were both REALLY GOOD!!!

For a first time smokin cheese I am really happy!

JD

 

[smoke happens]

Congrats! Cheese gets real addicting real fast, you've been warned!

 

[smoker21]

Smoked cheddar Mac & Cheese. Mmmmmmm good!!!!!

 

[flareman]

If no one has tried parmesean cheese in the smoker, I HIGHLY recommend it. It is fantastic by itself and on spaghetti!