Soft/Spreadable Cheese..how to smoke it

Discussion in 'Cheese' started by cohiba, May 16, 2013.

  1. Hey All,

    Still a newbie so go soft on my "inexperienced" questions.

    My wife and I were at a meat/butcher shop last week. Well, tbey had soft /cream cheese that was smoked and awesome. Yes, I'll go ask them how they did it this weekend, but I want advice from my wonderful friends on this forum.

    I know how to smoke a block of cheese but what's the process for spreadable...smoke a block and blend it into a spread? Give me a few tips.

    I'm using a smokin-it smoker with the cold smoking plate as my equipment.

    Thanks!!
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have smoked cream cheese. The kind that comes in the card board box with a foil liner. I just unwrapped it from the foil, and left it sit on the foil on the smoker racks. Cold smoked of course. I smoked it for about a hour is all and that was plenty of smoke. For other soft cheeses I would put them on foil and let-er rip. I'm sure that the Q-matz that Todd sells would work for these cheeses too. Note soft cheese doesn't require much smoke.
     
  4. dj mishima

    dj mishima Meat Mopper

    I smoked it during the winter. So, it was easy to keep the temperature down.

    I have read that some people fill 2 liter bottles with water and freeze them, then put those in the smoker to maintain low temps.

    Good luck and don't forget the q-view.
     
  5. On my last cold smoke the wife had just picked up some whipped cream cheese in the plastic container so I thought lets try it!! Just took the lid off and threw it in the smoker for 2-1/2 hrs. To my surprise it came out pretty good, the container itself absorbed enough smoke to give the fridge a nice aroma all week long.
     
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

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